Steamed Egg with Milk Dessert [Chinese Dessert with Egg and Milk - Nourish Skin]
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- Опубліковано 2 жов 2024
- Share the secret of making this traditional Chinese Dessert with 3 simple ingredients (egg, milk & sugar).
15 mins is just what you need until serving the dessert. Excellent recipe for cooking beginners!
#NoonaTsang露娜#
![薑汁撞奶/蛋白燉鮮奶［營養甜品］Ginger Milk Curd / Steamed Egg-white with Milk [Eng Sub]](http://i.ytimg.com/vi/D3p_hwXWyRo/mqdefault.jpg)
![薑汁撞奶/蛋白燉鮮奶［營養甜品］Ginger Milk Curd / Steamed Egg-white with Milk [Eng Sub]](/img/tr.png)
![[ENG SUB] 香滑蛋白杏仁茶 | Almond Tea/Milk with Egg White | Dessert Recipe| 杏仁露/糊/奶 |食譜|糖水|甜品| 簡單做法 | 南北杏](http://i.ytimg.com/vi/g5xk2bfDBw4/mqdefault.jpg)
![[UA] NAVI проти G2 Esports | Blast Premier Fall Final](http://i.ytimg.com/vi/QWlIm4FGESQ/mqdefault.jpg)
您分享的好好👍👍
多謝您的留言，以亦
我蒸的时候用牙签戳几个孔就不用担心蒸汽了
Annie, 謝謝留言及分享。你真棒，因牙簽戳幾个孔也要用點技巧。我建議其他朋友可以用我片中提的方法（重播到５：００），每隔４分鐘打開鑊蓋散水蒸氣， 全程１２分鐘，即要打開２次。可以用計時器以免蛋蒸太久變老了。
快點訂閲和按小叮噹，讓我們可以保持連繫啊！
ZHIU WOGH NIANG WOGH SHI NI THE PING AN THE KWAGH WOGH AI NI WOGH AI NI WOGH AI NI BIEAEGH CHAOU ZHEI GIR SHI TIEN PING THE SHI CHING NI ZHUOGH HAOU NI THE HAOU NUE THE
NGOGH ZHOONG YI DUN DAAN NGOGH YIU LUEAN CHUN ZHOOU KOGH ZHOOU GWOGH BEI NGOGH GOGH WOGH NGOGH ZHOOI SIK DOOU NGOGH WIU ZHOONG YI MAMMIE ZHUE BEI NGOGH NGOGH ZHAOU NGOOI LEI LEI DOW NGOGH TAAI GWOGH HOOU LEI ZHI BAAT ZHI NGOGH MMOGH YI MOIU ZHOGH LEI LEI GEI DUK NGOGH SUN CING GOGH ZHUN TAANG WAGH KONG BAAT LEI YI LEI HOOU HOOI SUM NGOGH ZHOONG SHUEAN GIEN DOOU NGOOI MOOU LEI GOOK ZHUE DOOU HEI
請問隔夜可唔可以返丁？
MR Yew, 因材料新鮮，做好後即食為佳。不建議隔夜。多謝留言 ：）
好靓呀，掂到我都好想食鮮奶燉蛋添。
Thanks Moon!
好正咁呀、 識下整先、 😋🙏
靈火風，多謝讚賞。好開心啊！
希望您訂閲同按隔離既細鐘，一齊交流下。咁我出左新片先通知到您啊！
好分享, 多謝
Ronnie, 多謝您既留言！睇埋我其他D片, 希望您都鐘意。記得按訂閲旁邊的細鐘仔收我既新片通知呀！
好靚，好味，偉大媽媽，自己一份，也給兩個兒子！😍😘
Jackie, 多謝您的留言、讚賞同支持！！多多指教
我現在見到了，也即依份量造了一碗，成功了，谢谢，留当消亱吃。
Agnes, 太好了！很開心您也成功了！我的食譜分享可以幫助到大家就是我拍片的動力啊！希望您也看看我其他影片試做一下，或向親友推介叫他們做給您吃。祝生活愉快！
牛奶需要弄多久？
Sim Mun,謝謝您的提問。要視您用的火喉，基本概念是牛奶只要一點暖，暖的程度是可以溶了所有糖。如果用小火的話，大概2分鐘左右吧，但要自己檢查一下。但重點是記著不要煮滾，太熱的話會把雞蛋汁煮熟了。
歡迎訂閲我的頻道，按小叮噹會收我的新片！
Thank You very much for the detail instruction and for sharing the recipe Noona!
Success on my first try and it came out just as smooth and good as the dessert place that I've used to drive 45 mins to in San Francisco before COVID 19.
Thanks again.
Chinh, that is wonderful!!!! I am so happy to hear this. I understand how you feel and you can eat anytime you wish at home from now on! I spent some time in the States before and going to dessert shops really takes some time for the journey.
好靚燉蛋，贊!
Katy, 多謝您的留言和支持！試試整再分享一下！：）
多謝露娜，給我一個簡單易記的食譜，今晚嘗試蒸，有點過火，是否我的碗較大呢，另外其中一碗的蛋面有點水，約1茶匙
Cotty, 多謝提問。仲有個重點等我講講，就係記着蒸到夠鐘就要出餐，千祈唔好留係鑊內。因為啱啱蒸完鑊裏仲有好多熱氣水蒸氣，餘温會繼續蒸住個燉蛋，搞到老點啊！
另外，拎左燉蛋出鑊後，要拎走埋錫紙，動作快點。因為怕温度下降而錫紙又唔拎走既話，會好易喺錫紙裏面形成倒汗水。待凍左一D您先去打番開燉蛋，倒汗水就會滳落去。
提多一提，鍚紙要包好每一碗，蓋封好，唔好比水蒸氣入到去。同埋一見鑊邊有水蒸氣散出黎，就要拎起鑊蓋等D水蒸氣散散先。
希望以上幫到您！Subscribe同按埋「通知小叮噹」，保持聯絡
@@NoonaTsang 多謝你呀！正是我疏忽了的重點，謝謝！
第一次睇你的video。你發音好標準、一啲懶音都沒有。解釋非常清楚、好喜歡、已subscribe!
Lavender, 謝謝您的留言及鼓勵。有空的話請看我其他影片，給我意見及試試做來吃。：）
Dear Noona. I made this steamed egg this morning. If I want to eat it tonight can I steam to make it hot again? Will it spoil the texture of the egg? Pls advice tq.
Ann, thanks for your message. Please steam right after you have prepared the egg mixture and have the dessert served immediately after steaming to keep the freshness.
You can enjoy the cold version of dessert if you decided to put it into the fridge. But it is not advised to reheat it after keeping it in the fridge for a few hours as we want the dessert to be bacteria free.
Hi Norman ,Tsang it looks beautiful a v nice dessert. Can I use the normal milk? I me
an the normal one which i buy it from. The supermarkets one. I am from London so I buy it from them. Thanks
Ng Yuen, thx for your message. Yes, you can use the semi-skimmed milk which is by far the most popular variety of milk sold and found in the UK. Just that the dessert will have less milk taste. As long as you follow the procedures about steaming as mentioned in video, you will still make dessert with silky texture. Just to remind you that it’s always the best to use whole milk (with butterfat content of at least 3.5%) if you wish to enjoy the rich milk taste and if you can find that in stores there. Enjoy! Hope my answers help.
好正ar....岩岩整完。好味，不太甜
Elaine, 收到您既下煮分享真開心。對, 想少甜既話可跟我落26克砂糖(低糖份量)。如果想好似糖水舖咁甜, 就要落起碼35克砂糖。睇埋我其他D片, 希望您都鐘意！記得按subscribe旁邊的細鐘仔，咁我出新影片就可以通知您啊！
Noona tqvm for your reply. Will continue to watch out for your new recipes 🙏🙏
👍👍👍👍👍👍👍😍😍😍😍😍😍😍😍🙏🙏🙏🇨🇦
我做到你教我的steam eggs. Thank you,
Cindy, 剛才才看到您的信息。多謝留言。記得訂閲，保持聯絡！
如我不用砂糖可以用冰糖吗
Chinwah, 多謝留言。可以用冰糖。但唔好直接放冰糖入牛奶一齊加熱，怕冰糖難溶晒。
可以首先分開煲少少水，放入冰糖，整個冰糖水先。
牛奶放入煲後，加入冰糖水，一齊加熱，但唔好煮滾，暖就得以確保冰糖全部都溶晒。然後跟番步驟將暖和既牛奶加入蛋汁裏。Thanks!!!
記住like同subscribe我既頻道支持下！
😊💝
@@NoonaTsang 谢谢你
🎉❤
8
蛋有大有細，四個蛋到底有多少克？謝謝
I want to try!
That's yummy! Give it a try!
整得好靚呀 想問下如果加圓肉呀紀子落去既話時間洗5洗蒸耐d?
V S， 多謝支持同留言。圓肉補脾養血，杞子明目養眼。您想加入呢d養生食材，很有創意。
我建議先將圓肉同杞子用温水浸15分鐘至軟身。浸好後去水，以免影響燉蛋蛋汁的水份比例。
然後將圓肉加入燉蛋蛋汁裏一起去蒸，蒸的時間可以不變。杞子就待蒸好後加在燉蛋的面上，亦可作為裝飾。您試試呢個做法。
我另外既片如十素湯、准山豆腐粥糖水可能您都鐘意，較為特別。記住subscribe同按細鐘仔，保持聯絡！：）
@@NoonaTsang 多謝你既回覆 我要試下整
分3碗，與難分4碗，時間不一樣
对啊，我今晚整左四碗，用博主的方法中大火蒸左12分钟，好滑的，但表面系老左，我都怀疑因为四碗份量装成三碗要多啲时间。下次我试一下10分钟应该好似博主既分享咁靓。感谢分享。
好想吃
Rennie, 多謝您既留言。請訂閲我既小頻道，歡迎睇埋其他片。
Noona=姐姐（韓語）
Blink, thanks for teaching me. It's my first time to know about this!!
多謝Noona老師， 我啱啱整左， 好成功呀， 多謝晒！
Noven, 多謝你既信息。幫到你成功，太好了,真開心😊🥰！你睇埋我其他d片一齊交流下。記得subscribe同㩒埋細鐘仔，咁先可以保持聯絡呀！
Subscribe左喇！
@@novenlee2548 多謝支持
什么牛奶都可以是吗？
Sim Mun, 謝謝留言。😊
最美味的是用3.5或以上的牛奶，建議不要用鮮奶、低脂或脱脂牛奶。
您也可以看我另一條「藍莓意大利奶凍」的影片，我也有這樣提過怎樣選擇牛奶。我試過用鮮奶，雖然加了很多糖，但也不夠香濃。全脂奶會比較香口，有些人為免吃得太肥而改用了高鈣低脂奶。但我還是建議做這個甜品就不要怕肥啊，最好用3.5或以上的牛奶吧！
3.5牛奶=3.5%乳脂，數字越大，乳脂比例就越大。
請訂閲我的頻道，繼續一起分享！
個樣好好味咁! 講得好易明, 多謝分享
試下整啦！多謝晒
qq
so good
so easy
Thx Princess!!!
多謝你的介紹
多謝Tommy既支持同留言！！
多謝你，太長細解釋做法有耐性，清楚明白，謝謝🙏。
Jennifer, 多謝留言及支持
毫升= ml
超失敗跟你整咗
請問可以用一些旦白代替嗎？分量如可？
Judy, 多謝留言。這是燉蛋的食譜，所以還是用片中1：50的人份量説明，即是500毫升牛奶，4隻蛋，26克的砂糖。謝謝
刚做完，非常失败。蛋量太多了，感觉两个蛋就够了。蛋是Costco买的，除去壳每只大概50克～60克
Patrick, 不要緊。再試試，可自行調調份量，蒸的時間要留意，亦是鍵關。
好味
Thx Yuki! 誠邀您訂閲，記住按小鐘仔，保持聯絡.
凝固得唔好，又系咩嘢事呢？
I like it
Thanks Ivy
一定要用鍋子嗎？
您好。你也可用另外一些蒸籠去蒸燉蛋的。
又是否用鮮奶不用平價紙包奶較好呢？
请问你的鸡蛋是多重？55g?
多謝，好簡單易明。如果用保鲜纸可以嗎？是否-定要用石纸？
Maggie,多謝留言。保鮮紙本身是用塑膠物料製造。加上保鮮紙有分一般和微波爐兩種，以免混亂和食用安全為上，我還是建議用錫紙。加上錫紙的厚度及質地跟保鮮紙有分別，這可能會影響燉蛋所需蒸熟既時間和滑溜效果。
記住訂閲同按細鐘仔，等我通知您我既新片！Cheers and take care!
U didn’t say how much milk should use
Okja, it's nice to be connected with u.
Please refer to 1:50 of the video clip. I stated in the video with the ingredient list. You can also find the information in the description box underneath the video. Thanks for watching!
Steamed Egg with Milk Dessert [Recipe Here] - for 4 servings
3 Simple Ingredients:
milk 500ml
egg 4 pcs
sugar 26-35g/6-9 teaspoons
If i use steamer instead of wok, do I need to open lid at 4 minutes interval?
Or I can just let it steam for 12 minutes
Better use the same method. Opening the lid every 4 mins helps remove the steam. Thanks for leaving comment!
Very good.
Cindy, 好開心您試做成功！！！好有滿足感！
用花奶得吗？好多谢，好靓👍👍👍🌷🌷🌷❤❤❤
Kalam, 謝謝讚賞和提問。不可用花奶啊，味道完全不同的。最好是跟我影片提及的食譜，用3.5％以上乳脂的牛奶。記得按訂閲旁邊的小叮噹，跟朋友分享我的頻道。保持聯絡啊！
@@NoonaTsang ok，
立即試試😊
Ronnie, 好呀。希望您都能成功！！
😋👍🙏
Thx Matthew
应该用500 ml 奶 还是 500 grams
500ml 毫升
💪🏼👏🥰🥰🥰
Thanks I ME for your lovely message and support!!
@@NoonaTsang you're doing very well, watching your vids is very warm like family visite from HK🥰 a pity I can't communicate in Chinese, but fine by emoji. Thnx love
@@kitenkatten Lovely to hear from you again. Welcome to share with me in English. I'm new on publishing videos on UA-cam hoping to share the happiness about cooking. I will add English captions for other videos real soon. Do subscribe and share my channel with your friends. Keep in touch!!
Emoji for u as well, 😊
🤗👍
Joe, 多謝晒您既公仔!!!
説得很清晰 謝謝分享蒸的秘訣
為何你不用大火1分鐘，焗10分鐘的方法？
謝謝留言。因為我慣常都是用我片中所提的方法, 只要跟著步驟就會成功。
點解你蒸出來係白色，我蒸嘅係黃色嘅😂
Hi Even, 我蒸出來也是帶點黃色，只是可能喺燈光下看似白色。謝謝留言。
睇完片学整真系好滑，多谢😛
您成功掌握到食谱的重点，真好。
主要系老师你讲解清楚，哈哈哈😄
@@Jimmykuang6667 Jimmy : )
係咪用小火蒸？
你好。影片約5分4秒有提及用 大火隔水蒸12分鐘。記住訂閲。多謝支持。
要唔要放盐？
不用
@@NoonaTsang 试下，谢谢
@@sit936162 你试试吧！ 记得掌握打开锅盖的技巧
我唔明牛奶500G，的意思是牛奶公司定個隻大盒的。500G呢。
Moon Moon, 片中提到的應該是大盒3.6牛乳500毫升，不是500g,您真聰明！！
蔗糖得唔得？
一人份量係唔係÷於四
應該要用中火，同埋雞蛋唔可以發起！唔睇片自己做整得仲好過跟住你做！
請問如果我要做4碗的話，每碗的容量相對便會減少，時間仍然是用大火蒸12分鐘嗎？謝謝你！
Hi Emily, 多謝您好細心既提問。
片中提及既「大火隔水蒸12分鐘」本身喺為四人材料份量（牛奶 500毫升 蛋4隻 砂糖26克）而設。
雖然我用4人份量做左3碗，但其實每碗平均只喺多了少少，唔會影響好大，所以我照蒸了12分鐘。
但記住重點喺要「每隔4分鐘就要開鑊蓋去散水蒸氣」，咁蒸完就會滑架啦！
歡迎同家人朋友share下我既食譜同subscribe下。等我可繼續同大家分享下！Thanks a lot!!
Why give the recipe for four then. Four bowls, the timing is off. Duh!
Hi Anita, thanks for your question. The recipe mentioned in the video (i.e. 500ml milk, egg 4 pcs, sugar 26g) is for 4 servings. The total steaming time 12 min mentioned is also for this recipe (4 servings).As there is only a slight increase for each of our 3 bowls, I steamed for 12 mins too. So the steaming time is just the same.
The KEY point is to open the wok lid every 4 min to let the steam escape. We will then have the smooth and silky Steamed Egg Dessert. Enjoy! Thanks.
How long to stream it if it’s only one serving?
无講份量，你自己知，失败。
Agnes, 多謝留言。4人份量巳在片中的1：50説明了，即是500毫升牛奶，4隻蛋，26克的砂糖。
廢話太多
So So, 多謝您既留言。以後既影片製作亦會考慮這點, 取得平衡。祝生活愉快!