蒸蛋羹加奶更滑嫩蒸蛋羹在加水的同时,再加上几勺奶,使蛋液、牛奶和温水的比例达1∶1∶1。这样,牛奶中的蛋白质能和鸡蛋中的蛋白质相互作用,使鸡蛋羹的口感更滑嫩。和面加奶更筋道牛奶蛋白质能加强面团的筋力,使做出来的面条不易断、馒头有弹性、饺子不破皮、面包 Steamed custard with milk is more slippery Steamed custard in the water at the same time, plus a few tablespoons of milk, egg, milk and warm water ratio of 1: 1: 1. In this way, the protein in milk can interact with the protein in the egg to make the taste of egg custard more slippery and tender. And noodles with milk more gluten milk protein can enhance the strength of the dough, noodles do not make it easy to break, bread flexible, dumpling is not broken skin, bread