2, the practice of double skin milk: first prepare materials. As mentioned earlier, it is necessary to choose not only whole milk, but also a small amount of light cream to increase the fat content of milk. At the same time, adding condensed milk will make the milk more mellow. Condensed milk contains sugar, so the double-skin milk made in this way has a slight sweetness without adding sugar. But if you like something a little sweeter, you can add10g-20g fine sugar according to your own taste.
3. Pour all the milk, whipped cream and condensed milk into the milk pan, heat it on low heat and stir well. Then cook until it bubbles slightly, and then turn off the heat (don't boil until it boils away, just bubble slightly). Pour the boiled milk into the prepared small bowl. When the milk in the bowl cools slowly, a layer of milk skin will form on the surface during the cooling process. After the milk skin is tied, pour the milk in the bowl back into the milk pan (block the milk skin with chopsticks and pour it again), and leave the milk skin in the bowl. When pouring, don't pour all the milk, leave a little at the bottom of the bowl. In this way, the milk skin will not stick to the bottom of the bowl, but will float (if the milk skin is stuck at the bottom of the bowl, it will be difficult to float for a while).
4. Egg whites are fully dispersed with chopsticks. Then pour the milk in and stir well (you can add sugar at this time if you want). Then sift the milk mixed with egg white. Stick to the wall of the bowl and slowly pour the filtered milk back into the small bowl. In the process of pouring, the milk skin will float again, thus getting a bowl of milk with milk skin floating on the surface.
5. Put a small half pot of water in the steamer, and put the small bowl with the lid in the steamer (if there is no lid, cover the surface of the bowl with plastic wrap). Cover the lid of the steamer, boil the water in the steamer with high fire, turn to low heat, steam for 12 minutes, turn off the fire, and then take out. Remove the cover or plastic wrap from the bowl surface and let the double skin milk cool naturally. During the cooling process, a second layer of milk skin will be formed, so that the surface has a thick milk skin. Double-skin milk can be eaten after being warmed or refrigerated in the refrigerator.