The principle of double-skin milk solidification is similar to that of egg custard, which is a normal phenomenon after protein in egg white is heated. Generally, double-skin milk will solidify when steaming is completed, but at this time, double-skin milk is very thin and easy to be damaged. The main purpose of cooling it is to make it into skin, so that double-skin milk is more beautiful and more formable.

2 How long does it take for double-skin milk to steam? Generally, it takes about 10 minute.

The main materials of double-skin milk are milk, egg white, white sugar, etc. These substances have high nutritional value and belong to an easy-to-cook food. Generally, it only needs to be steamed for about 10 minutes. If steamed for too long, it will easily lead to the aging of double-skin milk and affect its taste.

3 What should I do if the double-skin milk is too thin? The main reason is that the seasoning inside is not well grasped, and there is too much milk or too little egg white. No matter what causes the double-skin milk to be too thin, you can appropriately extend the steaming time. If it is still too thin after adding time, it means that the double-skin milk has failed and it is no longer good to add materials to it.

4 steamed double skin milk should be a big fire or a small fire. It is recommended to use medium fire.

Double-skin milk can't be steamed by fire or small fire, because the first skin of double-skin milk is condensed by hot air, and the second skin is steamed by adding fine sugar and protein to the milk. If the steaming temperature is too high, the skin can't be condensed, and the temperature is too low to steam the double-skin milk, which may lead to the failure of double-skin milk. Therefore, it is generally recommended to use small fire when steaming double-skin milk.