Boil the fresh milk first and pour it into the bowl while it is hot. Hot air will crust the surface of milk. After the milk is completely cooled, leave the milk skin at the bottom of the bowl, pour out the milk, add white sugar and egg white, and then pour it back into the bowl with the milk skin just now, so that the milk skin at the bottom of the bowl floats; Then put it on the fire to continue stewing, and take it out of the pot to cool it in time, and a new milk skin is generated, which is double-skin milk.
Double skin milk practice:
1. First separate the egg yolk from the egg white (there is a professional separator), and add sugar to the egg white and break it up.
2. After the boiler boils, add milk and steam for a few minutes. After cooling, a layer of milk skin floats on it. Cut a 10 cm incision along the edge of the milk skin with a knife.
3. Pour the milk in the bowl into another container and leave some milk at the bottom of the bowl to prevent it from sticking. (You can see the milk skin sticking to the edge of the bowl)
4. Then pour the broken egg white into the milk in another container and stir well.
5. Filter out some undistributed impurities with a fine screen.
6. Finally, hold your breath and carefully pour the filtered milk back along the incision. This process is related to the success or failure of double skin milk, and it takes almost one breath to make it. You can see that the original skin is slowly floating again. )
7. Finally, cover with plastic wrap and steam in a steamer for about 12 minutes, and make some adjustments according to the amount of raw materials.