桂花糖牛奶蒸蛋白🤍 𝙊𝙨𝙢𝙖𝙣𝙩𝙝𝙪𝙨 𝙎𝙬𝙚𝙚𝙩 𝙎𝙩𝙚𝙖𝙢𝙚𝙙 𝙈𝙞𝙡𝙠 𝙀𝙜𝙜 𝙒𝙝𝙞𝙩𝙚𝙨
上次整意粉用剩嘅蛋白！！自家製嘅牛奶蒸蛋白勁滑溜🍼今次用咗黃金比例嘅 400 ml 牛奶同 4 個蛋白，做法超簡單😋仲用咗北海道牛奶～面頭鋪上勁香的桂花糖，口感入口即溶，無論係當飯後甜品定係滋潤糖水都一流！🤍
材料: (2-3人用)
牛奶 400ml
蛋白 4個
桂花糖 適量 (按個人喜好添加)
糖 20g (視乎個人對甜度嘅喜好，加入牛奶中調味)
做法:
1. 將 4 個雞蛋嘅蛋白分離出嚟，輕輕打散（注意唔好打起泡），加入糖攪拌至完全溶解。
2. 慢慢將 400 mL 牛奶加入蛋白液中，輕輕拌勻。
3. 將混合好嘅牛奶蛋白液用篩過濾最少 2 次，咁樣蒸出嚟先至會夠滑、冇氣泡！
4. 將過濾好嘅蛋奶液倒入碗或小器皿中，要冚蓋！
5. 水滾後放入蒸鍋，中火蒸約 20 分鐘，熄火後再焗 5 分鐘，表面淋上適量嘅桂花糖即成！
Osmanthus Sweet Steamed Milk Egg Whites
Ingredients (Serves 2-3)
• Milk 400ml
• Egg whites 4
• Osmanthus sugar as needed
• Sugar 20g (adjust to taste, mixed into the milk)
Steps
1. Separate the egg whites from 4 eggs, whisk gently (avoid creating foam), and add sugar until fully dissolved.
2. Slowly pour 400ml of milk into the egg whites and mix gently.
3. Strain the milk and egg white mixture through a fine sieve at least twice to ensure a silky-smooth texture without bubbles.
4. Pour the strained liquid into bowls or ramekins, and cover tightly with a lid.
5. Bring water to a boil in a steamer, then steam over medium heat for about 20 minutes. Turn off the heat and let it sit for another 5 minutes, then drizzle with osmanthus sugar on top before serving!
