Double-skin milk is a kind of dessert that everyone often eats. Double-skin milk is delicious but not greasy, and has a smooth taste, which is deeply loved by everyone. Double-skin milk doesn't cost money. A bag of milk and an egg can be made at home. It is tender and smooth.

After the milk is allowed to cool (it doesn't need to be completely cooled, but it can be warmed, and the key is to form a film), make a small mouth on the edge of the film with a knife, hold it against the film with a knife, and then pour the milk inside into another bowl. Don't empty all the milk in the bowl, and keep 1/4. Sieve the beaten egg whites to remove foam; (This step is very important, it will affect the taste of double skin milk! Pierce the milk skin with chopsticks, slowly pour out the milk in the bowl, leaving a little milk to prevent the milk skin from sticking to the bottom. Just finished double-skin milk is still semi-liquid, which solidifies when it is completely cooled, and it is stronger after being chilled, so don't be impatient, wait patiently, and finally you can add blueberry sauce, honey red beans, fruits, etc. according to your personal taste, all of which are delicious!

Pour out the milk, add white sugar and egg white, and then pour it back into the bowl with milk skin just now, so that the milk skin at the bottom of the bowl floats; Then put it on the fire to continue stewing, take out the pot at the right time and cool it, and a new milk skin is generated, which is double-skin milk. Beat the egg white until it is fine (just stir and pump it by hand), pour the light cream into it and mix it evenly, then pour the above 1 step into it and mix it evenly, and sieve it twice to ensure the fine quality. If you can't go to Renxin to eat double-skin milk, you can actually make it at home, but authentic buffalo milk is hard to buy, and what you buy online is not very fresh, so you can use pure milk instead, and the taste is actually not much different.

When steaming milk, be sure to wrap it with plastic wrap or cover the small bowl separately, so that the steamed double-skin milk has a smooth surface and better coagulation; Instant double-skin milk is very suitable for hot summer. I have never been to Shunde, but I will make double-skin milk. Although I don't know whether my cooking tastes the same as Shunde's double-skin milk, I still want to share my family practice with you. Cover it with plastic wrap, put it in a steamer with boiling water, steam it with medium fire 15~20 minutes, and stew it for a few minutes before taking out the ingredients: pure milk (full fat).