Fruits and milk

It's getting warmer, and suddenly it's reminiscent of the double-skinned milk that you used to eat at Sun-dee's. Sun-dae doesn't go much, but he can eat both. The real two-skinned milk, the upper-skinned fragrance, the lower-skinned lubricant. It's fragrance, it's soft, it's sweet. It is called “twisted milk” because it has a layer of milk that needs to be condensed twice to form. The higher the fat, the thicker the milk skin is formed, so it must be full milk. If the fat content determines the quality of the double-skin milk, then the protein content determines the taste of the double-skin milk, which is difficult to condensate and is too old. The most important thing is a smooth feeling beyond the sweetness of milk. Try the recipe below. It's probably the best double milk you've ever made。