Materials:

Tools: a small bowl, a large bowl (for stirring), a small pot and a steamer. Material: a small bowl of pure milk (preferably boxed, fresh milk is too thin, not easy to form a milk skin, and the milk taste is not enough)/or you can also use WHIPPING CREAM (Chinese name is liquid fresh cream, double-skin milk made of WHIPPING CREAM, the milk taste is overweight and the taste is particularly good).

Practice: 1, heat the milk in a small pot until the milk bubbles, pour it into a small bowl, and let it cool, so as to form the first layer of milk skin. 2, while waiting for the milk to get cold, add sugar to the egg white, and stir until the milk bubbles. 3, after the milk is cold, use a toothpick or fork to pick a small mouth on the milk skin, and carefully pour the milk into a big bowl with stirred egg white, at this time the milk skin will remain in the small one. 4. Stir the milk and egg whites evenly, and remember to stir them evenly. 5. Gently pour the stirred egg whites and milk sugar back into a small bowl, so that the milk skin will float. 6. Put the small bowl filled with milk and egg white sugar into the steamer. If possible, it is best to wrap it with plastic wrap and steam for 10 minute.

Tips:

1, when steaming, don't just open it out of curiosity or excitement. hoho is very difficult to succeed. 2. When steaming, it is likely that it will bubble, but don't get excited. 3. After steaming, you can start after letting it cool ~! It's better to put it in the refrigerator for one night ~ ~ The taste will be better ~ ~

I hope my answer can help you. Thank you! !