55-70g protein (2 eggs)

220-250g of milk

Sugar15-20g

This formula is 2 bowls?

The practice of lazy double skin milk (fresh and tender for personal use)?

Add the egg whites, milk and sugar, and beat them evenly with an egg beater (the amount of eggs and milk is adjusted according to the purchased egg whites; 15g sugar is light, and it can be appropriately added to about 20g if it is sweet. )

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Leave it for about half an hour until the foam settles, filter the bubbles with a sieve, put it in a small bowl, wrap it with plastic wrap, and tie a few small holes.

After boiling water, put two bowls of materials into a steamer and steam them in water for 8 minutes, then immediately turn off the fire and stew for 10 minute. (You don't need to open the lid halfway. If it's an induction cooker, I usually use the hot pot stall 1200 watts.)

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After stewing 10 minutes, let it cool slightly, and you can eat it, or you can eat it the next day in cold storage.

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Tips

After boiling the water, simmer for 8 minutes, and stew 10 minutes is on the recipes of other masters. After self-adjustment, it is found that the steamed double-skin milk is tender and smooth. The proportion of eggs and milk has also been adjusted a lot. It won't fail to make it according to this recipe.