We poured the prepared fresh milk juice into a tray, but it was frozen. We use eggs, baking powder, starch and water, as well as strip-shaped double-skin milk with moderate thickness. Cut into even strips, take 12 pieces of paste and fry until golden brown. Crispy outside and tender inside, crispy skin and tender inside. Double-skin milk is a Guangdong dessert, produced in Shunde, Guangdong, China. It is one of the characteristics of Shunde. Characterized by white color, tender and smooth entrance, delicate taste, as smooth as baby's skin. The thick smell of nose and milk makes it unique. Whether it is hot food or cold storage, it is very delicious. Pick a small mouth on the bowl surface with a toothpick. Block the milk skin with a toothpick and don't pour it out. Put it under the milk skin.

First, heat the milk to 60 degrees, don't boil it. When the milk is hot, pour it into a basin and let it cool. Beat the egg whites into the cold milk and beat well with an egg beater. Add a little sugar and vanilla powder and continue to stir well. Mix milk and egg whites together. Pick a small mouth on the surface of the milk skin near the bowl with a toothpick, block the milk skin with a toothpick, don't pour it out, pour the milk under the milk skin into the egg white, and leave some in the bowl, otherwise the milk skin will stick to the bowl and won't float.

The famous double skin milk originated in Daliang, Shunde. Daliang double skin milk is the most representative authentic dessert in Shunde. Why is it also called Daliang double skin milk? Daliang is a town street in Shunde. Because Shunde Daliang is famous for its milk, the double-skin milk made of buffalo milk from Shunde Daliang people is quite distinctive.

Pour the milk into a milk pot, bring it to a boil, pour it into a bowl while it is hot, and cool. After the milk is cooled, pierce the milk skin, pour out the milk, leave a little milk, put the egg white in a bowl, add sugar and mix well, then add milk and mix well.

Firstly, prepare 200ml milk and pour it into the milk pan, then heat it until it bubbles slightly. Pour it into a bowl and let it cool. Add 15g sugar to an egg white and stir well.