Reasons why double skin milk does not coagulate:
1, less egg white, more milk.
2. The egg white has not been beaten up (white foam).
3, the milk should be cooled to put the beaten egg white.
4. The steaming time should start from steaming. According to the size of the bowl10-15 minutes.
Extended data
To make double skin milk, you need to prepare materials:
Milk 400 ml
2 egg whites
2 teaspoons of sugar
The manufacturing steps are as follows:
1, put the whole milk in a bowl, cover the bowl with a layer of plastic wrap, put it in a steamer and steam for about ten minutes.
2. Separate the egg white from the egg white, and stir the egg white evenly. It doesn't take long or it will be sent away.
3. Take the steamed milk out of the steamer and let it cool. After cooling, a layer of milk skin will form on it. Use a sharp knife to draw a mouth about ten centimeters along the edge of the bowl.
4, pour out most of the milk, leave some bottom at the bottom of the bowl and don't empty it, otherwise the milk skin will easily stick to the bowl and will not float up later.
5. Slowly add the egg whites and sugar that were stirred evenly before into the milk.
6. Sieve the egg white milk to screen out the undelivered part of the egg white. If there are bubbles and foam in the egg milk, skim it off with a spoon.
7. Slowly pour the egg white milk into the bowl along the gap of the milk skin just cut, and let the milk skin float on it.
8. Apply plastic wrap again and steam on the pot. Turn off the fire after steaming for ten minutes on medium heat. At this time, don't open the lid and simmer for five minutes before taking it out. Its shape is like cream, its color is white, its taste is delicate and smooth, and it is like silk, which melts in the mouth, and its taste is fragrant but not heavy, sweet but not greasy.