1, first pour the milk into the pot and boil it over medium heat. You can't cook too much at a time, too much will not steam through!

2. When it boils, quickly pour it into bowl A and let the milk cool. At this time, you can see a thin layer of milk skin on the surface of the milk.

3. Then, beat the egg white in bowl B (according to the average egg white in each bowl), add sugar (put a few spoonfuls depending on personal taste), and beat well with an egg beater until the egg white bubbles.

4. Then, open a small slit at the edge of the milk skin, pour the cooled milk in bowl A into a large bowl, and the milk skin remains in bowl A, and fully stir the milk, egg white and sugar in bowl B.. As long as the egg foam is uniform, the milk and egg foam will dissolve together quickly.

5. Use a filter to remove a layer of foam powder on the surface, and then slowly inject the solution after removing the foam powder back into the glass bowl A.. The milk skin originally left at the bottom of bowl A will float and cover the mixture.

6. Bring half a pot of water to a high heat. When the water boils, put the bowl in the pot and steam it 15 to 20 minutes.

7, double skin milk out of the pot.