Double-skin milk because it has a surface that takes two condensations to form thick, so it is called double-skinned milk. First, boiled milk is poured into the bowl, naturally condensed into a layer of milk, then the milk is poured out, mixed with egg sugar, and then rewinded back into the bowl, so the milk is floating. It is then placed in a steamed oven — the milk that is evaporated — and the milk is condensed again during the cooling process. It takes two condensations to form a thick milk skin that is unique to the skin of two skins. Ever since I had a steam oven, I used to make double-skin milk, and I usually don't drink pure milk, so it's easy to consume, and it's easy to absorb. This recipe is provided by the troupe enthusiasts [child fruit] and is authorized for use。
