3. Beat the egg whites and break them up.

At this time, the milk is cold, and the surface is full of milk.

5, lift a corner of the milk skin, pour the milk back into the pot and add sugar to beat well (be careful not to break the milk skin and leave it at the bottom of the bowl)

7. Cover with plastic wrap and steam on the pot.

Finally, talk about the production points and repeat the production order.

Heat a bowl of milk in a milk pan, boil it and pour it into a small bowl to wait for it to cool. At this time, pour the egg white (one big egg and two small eggs) into a large bowl, add some sugar and stir. When the milk in the small bowl cools, carefully prick the skin and slowly pour the milk into the big bowl. If handled properly, the milk skin will lie safely at the bottom of the small bowl. Well, stir the egg whites, sugar and milk in the big bowl evenly, and then slowly (definitely) pour them back into the small bowl. If handled properly, the milk skin at the bottom of the original small bowl will float and cover the mixture. Put it in a pot and steam it. Take out the pan in time and cool it to generate new milk skin. It means double skin milk.