Method 1: Boil the freshly squeezed buffalo milk in the morning and pour it into a bowl while it is still hot. The heat will cause a skin to form on the surface of the fresh milk. After the milk has completely cooled, leave the skin and remove the milk, and then pour it into the poured milk.

Add fine sugar and protein to it, put it on the fire and stew, and soon a layer of skin will form; pour the stewed milk back into the original bowl, and a bowl of eye-catching double-skinned milk is made.

Method 2: Double-skin milk is white in color, rich in aroma, tender and smooth in the mouth, and can satisfy all three senses. It is not difficult to make. Ingredients: A large bowl of Mengniu milk (about 400ml, just follow the proportion), two egg whites, and white sugar

2 spoons 1) First pour the milk into the pot and just boil it (burning it for a long time will destroy the protein and make it impossible to form a milk skin), then pour it into a large bowl. At this time, you can see a layer of milk forming on the surface.

Wrinkled nipples.

2) Take a large empty bowl and put two egg whites (I think everyone knows how to separate egg whites and egg yolks, so I won’t go into details) and two spoons of sugar, stir well until the sugar dissolves (don’t beat for too long, otherwise it will turn into egg whites)

Soaked) 3) After the milk cools down slightly, use chopsticks to pierce the milk skin, then slowly pour the milk into the large bowl containing the egg whites, stir evenly, and then slowly pour it back along the edge of the bowl into the large bowl with the milk skin remaining.

You can see that the milk skin will float up on its own (turning it over and over, it reminds me of magic).

4) Finally, put the milk into the pot and steam it for about ten minutes. Use chopsticks to pierce the milk from the middle. If there is no milk flowing out, it means that it has all condensed. You are done.

The first layer of milk skin is sweet and fragrant, and the second layer is fragrant and smooth. The combination is perfect, hence the name "double skin milk". It can be eaten cold or hot, and the same deliciousness is invincible.

If you like it, you can also add lotus seeds and red beans and steam it together. It is rich in nutrients and a good beauty product. Oops, why do I love eating it so much?

Tips: 1. Use whole milk, the higher the fat content, the better; 2. Let the milk boil for a while to allow the milk skin time to fully coagulate; 3. Simmer over a slow fire and turn off the heat just after the milk has completely coagulated.

It tastes bad as it gets older.

When you are enjoying delicious food, you suddenly feel that your life is extremely happy. What reason is there not to pamper yourself?

Method three: 1. Put the pot on the fire, add milk and sugar, mix well, and cook over low heat.

When the milk is hot but not boiling, and the sugar has been fully dissolved, remove from the heat (it can only be cooked until the sugar dissolves, but not boiled, otherwise, the protein in the fresh milk will be denatured and solidified by high temperature, and milk skin cannot be made)

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Pour the milk into several rice bowls and let it cool. After a thin layer of milk fat has condensed on the surface of the milk in each bowl, use a thin bamboo skewer to lift up a corner of the milk skin along the edge of the bowl. Tilt the bowl so that

The milk under the milk skin flows into another container, so that the milk skin remains at the bottom of the bowl.

According to this method, pour all the milk from each bowl into another container and concentrate it, leaving only the milk skin.

2. Put the egg whites into a container, use 5 chopsticks tied together, and beat in one direction at high speed until the egg whites form a milky white gelatinous paste. Pour into the container where the milk is concentrated, mix well, and filter with gauze to remove impurities.

, scrape off the air bubbles on the surface, then put it in the pot and simmer it over medium heat. After about 10 minutes, it will be stewed with double skin milk.

Method 4: Ingredients: 250ML box of whole milk, sugar, 3 eggs (if the eggs are larger, two are enough), plastic wrap 1. Boil the milk over low heat, then pour it into a bowl and wait for it to cool down (above)

The ingredients can make two small bowls, so you can also pour it into two small bowls respectively).

2. Beat the egg whites in a large bowl (beat in one direction) until foamy and cannot be picked up with chopsticks.

3. A skin will form on the surface of the milk after it cools down. Gently lift a corner of the milk skin and pour the milk into a large bowl with egg whites.

(Be sure not to break the milk skin, keep it at the bottom of the bowl. This step is the most troublesome, but very important! In order to prevent the milk skin and milk from flowing out together, I usually use a chopstick to block it at the mouth of the bowl) 4. Add two

Spoon sugar, mix with milk and egg whites, and mix together.

5. Slowly pour the mixture of milk, sugar and egg white into the bowl with the milk skin on the bottom. At this time, the milk skin will slowly float up. If the previous operations are done properly, the milk skin will completely cover the mixture.

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If it's not done well, it doesn't matter. Don't be discouraged. The single-skin milk tastes not bad either, haha.

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

After cooling, it tastes better if you put it in the refrigerator. You can also add some red bean ice, cherries or cocoa powder on top according to your preference.