It's double skin milk, a Cantonese dessert. It originated from Shunde in the Qing Dynasty, using water and milk as raw materials. Now all over Guangdong, Macao, Hong Kong and other places.

The steps of making double-skin milk are as follows:

Required raw materials:

1. Main ingredients: 4g of whole milk and 4g of milk powder.

2. Accessories: 45g of egg white, 25g of sugar and 2g of mango.

step one: prepare all the raw materials needed first.

Step 2: Pour the milk powder into the whole milk and mix well.

step 3: pour it into the pot, and heat it to a low heat until it bubbles slightly. turn off the heat.

Step 4: Pour the boiled milk into a bowl, and a layer of milk skin will form on the surface after cooling.

Step 5: Pour the milk in the bowl back into the measuring cup, block the milk skin with a spoon and leave it in the bowl.

step 6: pour in egg white and sugar and mix well.

step 7: sprinkle the egg whites and mix them with the milk evenly.

Step 8: Pour it back into the bowl, seal it with plastic wrap, and steam it in a steamer for 12 minutes.

step 9: cut the mango into pieces for later use.

Step 1: Add some mango granules after cooking.

Step 11: Double-skin milk can be eaten after being warmed, or it can be eaten after being refrigerated in the refrigerator.

Baidu Encyclopedia-Double Skin Milk