双皮奶制作(英文版)ppt

学做双皮奶英文作文Learning to Make Double-Layered Milk PuddingDouble-layered milk pudding, also known as "Shuangpi Nai" in Chinese, is a traditional Cantonese dessert that has always intrigued me. Its smooth, creamy texture and unique flavor are truly irresistible. Recently, I decided to take the plunge and learn how to make this delicacy.The first step in making double-layered milk pudding is to gather the necessary ingredients: milk, sugar, and egg whites. I carefully measured out the ingredients, ensuring that I had the perfect ratio of milk to sugar to egg whites. As I did this, I was fascinated by the simplicity of the recipe yet also amazed by the complexity of flavors that would soon unfold.Next, I heated the milk in a saucepan, stirring occasionally to prevent it from burning. Once the milk was warmed, I slowly poured it into a separate bowl, leaving behind a thin layer of milk skin on the surface of the saucepan. This skin would later form the "double layer" of the pudding.While the milk was cooling, I mixed the sugar and egg whites in a separate bowl, creating a smooth and silkymixture. I then gently poured this mixture into the cooled milk, stirring slowly to avoid breaking the milk skin.With the mixture ready, I carefully poured it back into the saucepan, being careful not to disturb the milk skin. I then placed the saucepan in a steamer and let it steam for about 15 minutes. As the pudding cooked, I could smell the sweet aroma of milk and sugar filling the air.Finally, after the allotted time, I carefully removed the saucepan from the steamer and let the pudding cool slightly. As I did so, I could see the beautiful double layer forming on the surface of the pudding, just as I had hoped.The final result was a delicious double-layered milk pudding, with a smooth and creamy texture and a subtle sweetness that was perfectly balanced. As I took my first bite, I felt a sense of satisfaction and pride wash over me. I had finally learned how to make this traditional Cantonese dessert, and the result was nothing short of amazing.Learning to make double-layered milk pudding was not only a fun culinary experience but also a journey of discovery. It taught me about the art of dessert making andthe importance of precision and patience in the kitchen. I am excited to continue exploring more traditional desserts and sharing my creations with others.。

双皮奶介绍英文作文Double skin milk, also known as double skin pudding, is a traditional Chinese dessert that is made from milk, sugar, and sometimes egg whites. It has a smooth and creamytexture with a slightly sweet flavor.The name "double skin milk" comes from the fact thatthe dessert forms a delicate, thin layer of "skin" on top when it is cooked and allowed to cool. This thin layer is what gives the dessert its unique texture and appearance.To make double skin milk, milk is first heated and then mixed with sugar and sometimes egg whites. The mixture is then steamed until it forms a delicate layer on top. It is then chilled before serving, often with a sprinkle of powdered sugar or a drizzle of sweet syrup.The texture of double skin milk is what sets it apart from other desserts. It is smooth and silky, with a slight firmness from the delicate "skin" on top. The flavor issubtly sweet, making it a perfect end to a meal or a light, refreshing treat on its own.Double skin milk is a popular dessert in Chinese cuisine and can be found in many Chinese restaurants and dessert shops. It is often served in small, individual portions, making it a great choice for sharing with friends or enjoying as a personal indulgence. Whether you're a fan of creamy desserts or just looking to try something new, double skin milk is definitely worth a try.。

双皮奶介绍英文作文Double skin milk, also known as double skin pudding or steamed milk pudding, is a traditional Chinese dessert that is popular in Cantonese cuisine. It is made from milk, sugar, and sometimes egg white, and has a smooth, creamy texture with a delicate, slightly sweet flavor.The name "double skin milk" comes from the process of forming a thin, delicate layer of "skin" on the surface of the milk during the steaming process. This layer is what gives the dessert its unique texture and appearance, and is a key characteristic of the dish.To make double skin milk, the milk is first heated and sweetened, and then allowed to cool slightly before egg white is added. The mixture is then steamed until the top forms a thin, smooth layer of "skin", while the inside remains soft and creamy.Double skin milk is often served chilled, either on itsown or with a drizzle of sweet syrup or a sprinkle of nuts or fruit. It is a popular dessert in Chinese restaurants and is also commonly made at home for special occasions or as a sweet treat.One of the appeals of double skin milk is its simplicity, both in terms of ingredients and preparation. With just a few basic ingredients and a simple steaming process, it is easy to make at home and can be customized with different flavors or toppings to suit individual preferences.Overall, double skin milk is a delicious and unique dessert that is beloved for its smooth, creamy texture and delicate, sweet flavor. Whether enjoyed on its own or with added toppings, it is a delightful treat that is sure to satisfy any sweet tooth.。

拿水果制作双皮奶英文作文英文：Making double skin milk with fruits is a great way to add some flavor and nutrition to this classic dessert. To make it, you will need some fresh fruits, such as mango, strawberry, or blueberry, and some milk, sugar, and cornstarch.First, prepare the fruits by cutting them into small pieces and set them aside. Then, in a pot, heat up the milk and add some sugar to taste. While the milk is heating up, mix some cornstarch with a small amount of water to create a slurry. Once the milk is hot, slowly pour in the cornstarch mixture while stirring constantly. Keep stirring until the milk thickens and becomes smooth.Next, pour the milk mixture into a bowl and let it cool down to room temperature. Once it has cooled, add in the fruit pieces and mix well. Pour the mixture into individualserving bowls and chill in the refrigerator for at least 2 hours before serving.This dessert is not only delicious but also nutritious, as the fruits provide vitamins and minerals while the milk adds protein and calcium. It's a great way to enjoy a sweet treat while also getting some health benefits.中文：用水果制作双皮奶是一种很好的方式，可以为这道经典的甜点增添一些口味和营养。

牛奶的华丽转身——双皮奶（做法详解）晶莹有如白玉一般细腻温柔，凝脂一般的肌肤又如同刚出浴的少女，弹指可破，只可远观而不可亵玩焉。

它微微的颤抖，有如受惊的玉兔，让人怜惜，忍不住将它捧在手心，细心呵护。

用小勺轻轻舀起一块嫩白的双皮奶，在口中细细品尝，浓厚的醇香与其温润的细腻相得益彰，感受着它沿着舌尖，缓缓滑入口中的嫩滑，感受着它入口即化的梦幻般的触觉~据说，双皮奶（顺德）始创于清朝末期，是顺德当地一位农民在清晨烹制早餐的时候，不小心在水牛奶里翻了个花样，无意中调出民间美食“双皮奶”，并流传至今。

制作方法一：需要食材：鲜牛奶500ml，鸡蛋3个，白砂糖随意。

自己喜欢的水果1.牛奶倒入锅中加热，但不要煮开，煮开后会不容易形成奶皮。

2.加热后的鲜牛奶倒入容器中，放在通风处等待奶皮的形成（这一层奶皮是靠鲜牛奶的热气往上顶，而形成的奶皮）。

3.用小刀或者筷子化开一个口（口子不要太小，太小的话再倒回去的时候容易把奶皮压在下面）。

4.把奶皮下面的牛奶倒出，留少许牛奶在碗内。

5.倒出牛奶的碗，一层奶皮在碗底。

6.鸡蛋蛋黄与蛋白分离，蛋白尽量打散。

7.和倒出的牛奶混合后过筛1-2次，去除泡沫。

8.在牛奶蛋白混合液中加入白糖，然后顺着之前划破奶皮倒出牛奶的口，把混合后的牛奶蛋白液倒回碗中，此时碗底的那一层奶皮会自己浮上来。

9.把双皮奶的碗盖上保鲜膜。

冷水入锅，中小火加热约15-20分钟后，不要打开盖子，焖个5-10.分钟再打开为宜。

喜欢的话可以拌上鲜果、葡萄干、蜜红豆等来装饰食用。

制作方法二：需要食材：牛奶400毫升，鸡蛋（蛋清）2只，白砂糖2勺。

1.把牛奶倒入锅中，等刚煮沸即可停止加热。

然后将牛奶倒入大碗，不久即可看到牛奶表面结起一层皱皱的奶皮。

2.另取一碗，放入2只蛋清、2勺白砂糖，搅匀至糖溶解（记得不要打太久，否则会变成“蛋泡”）。

3.等牛奶稍凉后，用筷子把奶皮刺破，再将牛奶慢慢倒入装有蛋清的大碗，搅拌均匀。

然后沿碗边缓缓将之倒回留有奶皮的大碗，此时可看到奶皮自动浮起。