A bag of extra-strong milk is 243ml.

A protein

Sugar [Figure] 20 grams of sugar is equivalent to food.

Recipe practice:

Double-skin milk illustration 1 1. First, separate the egg yolk from the egg white (using a professional separator), and break the egg white with sugar.

Illustration of the practice of double skin milk 22. After the boiler boils, add milk and steam for a few minutes. After cooling, a layer of milk skin floats on it.

Instructions on the practice of double skin milk 33. Cut a 10 cm incision along the skin edge with a knife.

Illustration of the practice of double skin milk 44. Pour the milk in the bowl into another container and leave some milk at the bottom of the bowl to prevent sticking. (You can see the milk skin sticking to the edge of the bowl)

Illustration of the practice of double skin milk 55. Then pour the broken egg white into the milk in another container and stir well.

Illustration of the practice of double skin milk 66. Filter out some impurities that are not scattered with a fine sieve.

Illustration of the practice of double skin milk 77. Finally, hold your breath and carefully pour the filtered milk back along the incision. This process is related to the success or failure of double skin milk, and it takes almost one breath to make it. You can see that the original skin is slowly floating again. )

Illustration of double skin milk 88. Finally, cover with plastic wrap and steam in a steamer for about 12 minutes, and make some adjustments according to the amount of raw materials.

Illustration of double skin milk 99. You can see that the delicate and smooth double skin milk can be successful once. Remember to eat at 40-50 degrees, the taste is the best.