Just stir the double skin milk evenly. Making double-skinned milk is different from making cakes. Generally, there is no need to whip the eggs. You only need to beat the eggs, then separate the egg whites and add them to the milk and stir evenly. You only need to mix the egg whites and milk without foaming. That’s it.

The main materials for making double skin milk are milk and egg white. Generally speaking, there is no clear regulation on the ratio of milk to egg white. Generally speaking, it is recommended to add 2 to 3 to 250 ml of milk. Just one egg white liquid is enough. If you like a milkier taste, you can add a little less egg white.

How to make double-skinned milk

1. Pour the milk into the pot and stop heating when it just boils. Then pour the milk into a large bowl, and soon you will see a wrinkled milk skin forming on the surface of the milk.

2. Take another bowl, add 2 egg whites and 2 tablespoons of sugar, stir well until the sugar dissolves. Remember not to beat for too long, otherwise it will turn into egg foam.

3. After the milk cools down slightly, use chopsticks to pierce the milk skin, then slowly pour the milk into a large bowl containing egg whites, and stir evenly. Then slowly pour it back into the large bowl with the milk skin along the edge of the bowl. At this time, you can see the milk skin floating up automatically.

4. Put the milk into a pot and steam it for about 10 minutes. Use chopsticks to pierce the milk from the middle. If there is no milk flowing out, it means that it has completely condensed.