Steps

1. Pour the milk into a pot and heat it up, but don't boil it, as it won't be easy to form a milk skin after boiling.

Double Skin Milk

Double Skin Milk

2. Pour the heated milk into a container and put it in a ventilated place to wait for the milk skin to form (this layer of milk skin is made up of the heat from the fresh milk and the milk skin is formed by the heat of the fresh milk going up to the top).

3. Use a knife or chopsticks to make a slit (the slit shouldn't be too small, as it's easy to press the skin underneath when pouring it back out).

4. Pour out the milk from underneath the crust, leaving a little milk in the bowl.

5. Pour out the bowl of milk, a layer of milk skin in the bottom of the bowl.

6. Separate the egg yolks from the whites and beat the whites as much as possible.

7. and pour out of the milk mixed and sifted 1-2 times to remove foam.

8. Add sugar to the milk-white mixture, and then along the mouth of the milk skin before cutting the milk poured out of the mouth, the mixture of milk-white liquid poured back into the bowl, at this time the bottom of the bowl of the layer of milk skin will float up on their own.

9. Cover the bowl of double cream with plastic wrap. Add cold water to the pot and heat over medium-low heat for about 15-20 minutes, then leave the lid on and simmer for 5-10 minutes before opening. Garnish with fresh fruit, raisins, and honey red beans if you like. [2]

Method 2

Ingredients

Milk 400 ml, 2 eggs (egg whites), 2 tbsp sugar.

Steps

Double Peeled Milk

Double Peeled Milk

1. Pour the milk into a saucepan and wait until it just comes to a boil to stop heating. Then pour the milk into a large bowl, and soon you can see a layer of wrinkled milk skin forming on the surface of the milk.

2. In a separate bowl, add 2 egg whites and 2 tablespoons of sugar, and whisk until the sugar dissolves (don't beat for too long, or you'll end up with "egg bubbles").

3. When the milk has cooled a bit, pierce the skin with a chopstick and slowly pour the milk into the large bowl of egg whites, mixing well. Then slowly pour it back into the bowl with the milk skin along the sides, and watch the skin float away.

4. Steam the milk in a saucepan over water for about 10 minutes, then pierce it with a chopstick in the center, and no milk will come out, indicating that it's all curdled. [3]

Practice 3

Ingredients

Pure milk, sugar, eggs, honey beans, strawberries and mangoes.

Steps

Double Peeled Milk

Double Peeled Milk

1. Pour the milk into a pot and boil it hot, but not boiling. Pour it into a bowl while it is still hot, and soon a milk skin forms on the surface of the milk.

2. Use chopsticks to pierce the milk skin, slowly pour the milk out of the bowl, leaving a little milk to prevent the skin from sticking to the bottom.

3. Beat the egg white with 2 tablespoons of sugar. Pour the egg mixture into the milk and stir well.

4. Strain through a sieve to remove any foam and bubbles. Slowly pour the milk back into the original bowl, and the milk skin will slowly rise to the surface.

5. Wrap the plastic wrap into the steamer, steam over high heat for 10 minutes, turn off the heat and simmer for 2-3 minutes.

6. Remove and add honey beans, lotus seeds, and fruits to your personal taste. [4]

Practice 4

Ingredients

1 egg, 243 ml of milk, 2 spoons of sugar, water.

Steps

1. Pour the fresh milk into a bowl, seal the plastic wrap and put it into a pot to steam for 10 minutes.

Double Peeled Milk

Double Peeled Milk

2. Separate the egg whites and yolks of the eggs, and keep the whites for later.

3. Steam the milk and lift the plastic wrap, put it in the shade to cool, the surface of the film will slowly condense to appear.

4. Add sugar to the egg whites and mix well.

5. Milk cooled (not all cool, warm is okay, the key is the membrane formation on the line), with a knife in the membrane edge of a small cut, with a knife against the membrane, and then the inside of the milk poured into another bowl, the bowl of milk do not pour all the milk, keep 1/4.

6. Pour out of that part of the milk to add the egg whites, stirring well, with a sieve sieve off the surface of the foam.

7. Finally, add the egg whites to this part of the milk, pour along the small opening just now, you can use a knife against the edge of the film, easy to pour the milk.

8. Finally, put the milk on the plastic wrap again, put it in the pot to steam for 10 minutes, then take it out and let it cool down, then it's OK [5].

Practice 5

Ingredients

Milk 400g, 3 egg whites, 20g sugar.

Steps

Double Peeled Milk

Double Peeled Milk

1. Cook the milk over medium-low heat and then remove from the heat until it comes to a boil.

2. Pour the milk into a bowl and let it cool until it forms a crust, lift up a corner with chopsticks and pour into a large bowl.

3. Pour out the milk and add sugar and stir well.

4. Beat the egg whites, strain the egg mixture through a strainer and mix with the milk.

5. And then slowly pour the milk into the bowl left in the milk skin, let the skin float, wrapped in plastic wrap, steamed for 15-20 minutes, until the curd can be.