Double milk

1

All materials ready。

2

The milk is poured into the pot to heat it up and into the double milk container. When you're cold, you've got milk. Be careful not to boil. It's hard to make milk when it boils

3

Eggs and yogurt clear

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White sugar with egg purifier

5

Start the dry milk skin with toothpicks, pour the milk into the egg clean, watch out for the two-packed milk containers

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Filter milk protein into a delicate state

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Lightly provokes the skin and slowly pours the edges of the breast. Cover it with a film, 10 minutes of evaporation, and five minutes after the fire closes

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Join the favorite fruit or dried fruit, and an excellent sweet is born

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I'm a good friend in a small position who can be consulted in the production process

1. You must choose to use whole milk to make Double-Skin Milk, otherwise a thick milk skin cannot form. This step is very critical; heat the milk a bit, but do not let it boil. Prolonged boiling will destroy the proteins, and the milk skin will not form. 2. Do not pour out all the milk; leave some at the bottom of the bowl. A layer of milk skin will form after the milk cools. Use a sharp knife to cut a slit about 10 centimeters along the edge of the bowl. Pour out most of the milk, leaving a little at the bottom and not pouring it out completely; otherwise, the milk skin will easily stick to the bowl and won't float up later. 3. Whisk the egg-milk mixture quickly, sieve it, and skim off the foam. First, whisk the egg whites evenly with chopsticks, then pour into the milk, add sugar, mix well, and sieve. Sieve out the parts of the egg whites that have not yet been whisked. If there are bubbles and milk foam in the egg-milk mixture, skim them off with a spoon to avoid affecting the formation of the Double-Skin Milk. 4. Be patient when pouring back. Slowly pour the egg white-milk mixture back into the bowl along the gap in the milk skin cut earlier, allowing the milk skin to float on top. 5. Control the heat well. Cover with plastic wrap and steam. Steam over medium heat for ten minutes then turn off the heat. Do not remove the lid at this time; let it sit for five minutes to allow the residual heat to continue cooking, then take it out after five minutes.