brief introduction

Double-skin milk tastes delicate and smooth, and can be eaten while it is hot in winter, and it is better to put it in the refrigerator for a while in summer.

material

500ml of milk (the bright milk in the carton will do, not too light), 2 to 3 eggs; A certain amount of sugar (according to taste, I suggest adding more sugar)

working methods

1, first divide the milk into two or three small bowls, add sugar and stir.

2. If there is some milk left in the two bowls, you can keep it for making cappuccino.

3. Heat the small bowl in the microwave oven for two minutes, and then cool it.

4. Take a large bowl, peel off the egg white, add sugar and stir. Note: Egg whites must be beaten evenly. There are also skills in peeling egg whites. Knock a crack in the eggshell to let the egg white slowly leak into the bowl.

5. Gently open the skin of the cooled milk and pour all the small bowls of milk into the big bowl with egg whites.

6. When the milk is finished, the skin will sink to the bottom of the bowl. Never break the milk skin.

7. Stir the egg white and milk together and beat well, then pour it into a small bowl with milk skin, and the milk skin will slowly float.

8. Then steam the milk in the pot for ten to fifteen minutes. It's best to wrap the bowl with plastic wrap.

9, steamed milk cooling, forming a layer of milk skin, that is, double skin milk.

skill

If you are not satisfied, sprinkle a layer of raisins, red bean paste and osmanthus on the double-skin milk, and some people make fruit, such as bananas, into fruit-flavored double-skin milk. In short, you can be creative according to your own taste.