Double skin milk is a Cantonese dessert. It originated in Shunde in the Qing Dynasty, with water and milk as raw materials. Now all over Guangdong, Macao, Hong Kong and other places.

The making method of double skin milk includes the following steps:

Required raw materials:

1. Material: 400g of whole milk and 40g of milk powder.

2. Accessories: egg white 45g, sugar 25g, mango 20g.

Step 1: Prepare all the necessary raw materials first.

Step 2: Pour the milk powder into the whole milk and mix well.

Step 3: Pour it into the pot and heat it on low heat until it bubbles slightly. Turn off the heating.

Step 4: Pour the boiled milk into a bowl, and a layer of milk skin will be formed on the surface after cooling.

Step 5: Pour the milk in the bowl back into the measuring cup, block the milk skin with a spoon and leave it in the bowl.

Step 6: Pour in the egg white and sugar and mix well.

Step 7: Sprinkle egg white and mix well with milk.

Step 8: Pour it back into the bowl, seal it with plastic wrap, and steam it in a steamer 12 minutes.

Step 9: Cut the mango into grains for later use.

Step 10: Add some mango after cooking.

Step 11: Double-skin milk can be eaten after being warmed, or it can be eaten after being refrigerated in the refrigerator.

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