230 grams of fresh milk

80 grams of egg white (egg white of two large eggs)

40 grams of fine sugar (according to personal amount)

Cream180g

The practice of double skin milk (short version)

Pour milk, whipped cream and fine sugar into a pot and heat until it melts. Set aside when it is warm.

Weigh out the egg white and break it up, while pouring warm milk, stir the egg white. Until it blends perfectly. Sieve twice to remove bubbles and uneven egg whites.

According to personal taste, you can add appropriate amount of ginger juice or coconut powder at this time.

Pour tin foil into three small bowls, and let the air on the steamer enter the steamer for about 0/0 minute (add and subtract the time according to the size of the bowl) (steam the steamer for 0/0 minute before taking it out).

It tastes good whether you eat it after refrigeration or hot according to your personal preference.

Adding honey beans when eating is honey bean double skin milk, and adding mango is mango double skin milk. Feel free to add as long as you are happy.