Boil the freshly squeezed buffalo milk in the morning and pour it into a bowl while it is hot. Hot air will make the surface of fresh milk produce milk skin; After the milk is completely cooled, leave the skin and remove the milk, then add fine sugar and protein to the poured milk, stew it on the fire, and soon produce a layer of skin; Pour the stewed milk back into the original bowl, and a bowl of double-skin milk will be ready.

Method 2:

Ingredients: a large bowl of Mengniu milk (about 400ml, in proportion), two egg whites and two spoonfuls of sugar.

1) First, pour the milk into the pot and just boil it (burning it for a long time will destroy protein, and it will not resist the skin), and then pour it into a big bowl. At this time, you can see that there is a wrinkled skin on the surface of milk. (If the milk skin is incomplete for a long time, it can be heated in the microwave oven for one or two minutes, and the milk skin will appear intact. )

2) Take an empty bowl, add two egg whites (the separation method of egg whites and egg yolks must be known to everyone, so I won't say much) and two spoonfuls of sugar, and stir evenly until the sugar dissolves (don't stir for too long, otherwise the eggs will become soaked).

3) When the milk is slightly cold, pierce the milk skin with chopsticks, then slowly pour the milk into the big bowl with egg white, stir it evenly, and then slowly pour it back into the big bowl with milk skin along the edge of the bowl. You can see that the milk skin will float by itself.

4) Finally, put the milk into the pot and steam it for about ten minutes, then stick it in the middle with chopsticks. If there is no milk flowing out, it means that it is concentrated, and you are done.

The first layer of milk skin is sweet, and the second layer is smooth, which is a perfect match, hence the name "double skin milk", which is equally delicious when eaten cold and hot. If you like, you can also add lotus seeds and red beans to steam together, which is both nutritious and beautiful.

Secret: 1 To use whole milk, the higher the fat content, the better; 2. Let the milk boil for a while, so that the milk skin has time to fully coagulate; 3. stew slowly with slow fire. Turn off the heat as soon as the milk is completely condensed, and it will taste bad if it is left for a long time.

Method 3:

1. Put the milk and sugar on the fire, mix well and cook on low heat. Milk is hot but not boiling. When sugar is fully dissolved, keep away from the fire (only boiled, sugar can be dissolved, but not boiled, otherwise the protein in fresh milk will denature and solidify at high temperature, and the milk skin will not be made). Pour the milk into several rice bowls and let it stand and cool. After a thin layer of cream is solidified on the milk surface of each bowl, use a thin bamboo stick to lift a corner of the milk skin along the edge of the bowl and tilt the bowl so that the milk under the milk skin flows into another container and the milk skin remains at the bottom of the bowl. According to this method, all the bowls of milk are collected in another container, leaving only the milk skin.

2. Put the egg white in a container, whip it with five chopsticks tied together at high speed in one direction until the egg white is milky white and gelatinous, pour it into a container filled with concentrated milk, stir it evenly, filter it with gauze to remove impurities, scrape off bubbles on the surface, then put it in a drawer, stew it with medium fire, and after about 10 minute, the stewed double-skin milk is obtained.

Method 4:

Materials:

A box of 250ML whole milk, sugar, 3 eggs (if the eggs are bigger, two are enough), plastic wrap.

1. Boil the milk with low fire, then pour it into a bowl and let it cool (the above materials can be made into two small bowls or poured into two small bowls respectively).

2. Beat the egg whites in a large bowl (in one direction) until they bubble, and chopsticks can't pick them up.

After the milk is cooled, the surface will crust. Gently lift the corner of the milk skin and pour the milk into a large bowl with egg whites. Never break the milk skin and leave it at the bottom of the bowl. This step is the most troublesome, but it is very important! In order to prevent the milk skin from flowing out with the milk, I usually block the bowl with chopsticks.

4. Add two spoonfuls of sugar, stir with milk and egg white, and blend together.

5. Slowly pour the mixture of milk, sugar and egg white into a bowl with milk skin at the bottom. At this time, the milk skin will slowly float. If the front operation is proper, the milk skin will completely cover the mixture. It doesn't matter if it's not done well. Don't lose heart. Single skin milk is not bad either, hehe.

6. Cover with plastic wrap and steam for 15 minutes.

It tastes better when you put it in the refrigerator after cooling. You can also add some red bean ice, cherry or cocoa powder to it according to your preferences.

Method 5:

How to eat:

Take a bag of instant double-skin milk and put it in a bowl. Stir well with 90 ~ 100 ~ 120 ml hot water, then let it stand for 3~8 minutes and concentrate it into double-skin milk with unique flavor.

Finally, double skin milk can be frozen, which will be more delicious!

Method 6:

Teach you a simple method, although it is not very authentic, but it does not affect its taste!

Materials:

Pure milk 1 bag, 5 eggs, yogurt or peanut milk 1 bag.

Exercise:

Separate the egg whites from the yolk in two bowls. Egg white bowl contains half a pack of milk, and egg yolk bowl contains half a pack of yogurt or peanut milk, which can be added according to personal taste. Steam in the pot for 20-25 minutes. It's simple. Let's have a try.

Method 7:

1. Pour the milk into a bowl and cook for 10 minutes.

2. Leave the steamed milk at room temperature until a thick layer of milk skin dries.

3. Scrape the milk skin about 15cm along the edge of the bowl and pour out the milk below.

At this moment, I saw a thick layer of milk skin left in the bowl.

5. Add sugar and egg white to the poured milk, and then pour it back into the bowl along the edge of the bowl until it is evenly mixed. At this time, you can see the original milk skin floating on the milk. (Special note: This is a key link of double skin milk. First of all, don't pour out the milk at first, otherwise the milk skin will dry and stick tightly on the bowl, and you can't make double-skin milk. Secondly, don't produce too much foam when stirring. The method is: first beat the eggs evenly, pour them into the milk and stir them evenly, and finally pour them into a bowl with milk skin. 6. Steam on high fire 12 minutes (different bowls at different times). Remember, the heat is the key to steaming double-skin milk, and it can't be too long, otherwise it will become like a cake with many holes. Like steamed eggs, the lid should not be too tight. Don't pinch it with chopsticks to judge whether it is ripe or not. Because this is a dead end, so the double skin milk that comes out like this is generally "wrinkled milk", which is ugly and old, so we must observe it. It is enough to steam until the diameter of the bowl center is about 0.8 mm, which looks like water. The middle part stews the middle egg by the residual temperature of the egg.

7. Finally, it should be placed, because the best edible temperature of double skin milk is 40-50 degrees, and the double skin milk at this temperature is fragrant and tender.