Tools: small bowl, large bowl (for mixing), small pot, steamer. Ingredients: a small bowl of pure milk (preferably boxed, the fresh milk is too thin, it is not easy to form a milk skin, and the milk flavor is not enough)/or you can also use whipped cream (Chinese name is liquid whipped cream, double-skin milk made of whipped cream, which has a strong milk flavor and a particularly good taste).

working methods

1. Heat the milk in a small pot until the milk bubbles, pour it into a small bowl and let it cool, thus forming the first layer of milk skin.

2. While waiting for the milk to get cold, add sugar to the protein and stir until it bubbles.

3. After the milk is cold, use a toothpick or fork to pick a small mouth on the skin of the milk, and carefully pour the milk into a large bowl with stirred egg whites. At this time, the milk skin will stay at the bottom of the small bowl.

4. Stir the milk and egg whites evenly. Remember to mix well.

5. Gently pour the stirred egg white and milk sugar back into the small bowl, so that the milk skin will float.

6. Put the small bowl with milk and egg white sugar into the steamer. If possible, it is best to wrap it with plastic wrap and steam it for 10 minutes.

Tips:

1, when steaming, don't just open it out of curiosity or excitement, hoho, it's hard to succeed.

2. It may bubble when steaming, but don't get excited, it won't affect your double skin milk.

3. After steaming, you can start after cooling ~! It's best to put it in the refrigerator for one night ~ ~ It will taste better ~ ~ Damn it, haha. Double skin milk made of whipped cream is super delicious after refrigeration! !