Method 1: Heat a bowl of milk in a milk pot, pour it into a small bowl after boiling and wait for cooling.

At this time, pour egg whites (one large egg, two small eggs) into a large bowl, appropriate amount of sugar, and stir.

Wait until the milk in the small bowl cools down, carefully pierce the milk skin, and slowly pour [1] the milk into the large bowl.

If done correctly, the layer of milk skin will rest securely on the bottom of the small bowl.

Okay, stir the egg whites, sugar, and milk in the big bowl evenly, and then slowly (don't be too hasty) pour it back into the small bowl.

If done correctly, the milk skin at the bottom of the small bowl will float up and cover the mixture.

Put into pot and steam.

Remove from the pot at the right time, cool down, and new milk skin will form.

Method 2: The folded double-skinned milk is white in color, rich in aroma, tender and smooth in the mouth, and can satisfy all three senses. It is not difficult to make. Ingredients: A large bowl of Mengniu milk (about 400ml, just follow the proportion), two egg whites, and white sugar

2 spoons 1) First pour the milk into the pot and just boil it (burning it for a long time will destroy the protein and it will not form a milk skin), then pour it into a large bowl. At this time, you can see a layer of milk forming on the surface.

Wrinkled nipples.

(If the milk skin is incompletely formed after half a day, you can put it in the microwave for one to two minutes, and the milk skin will appear completely.) 2) Take a large empty bowl and put two egg whites into it. How to separate the egg yolks: Beat the eggs first.

Put a small empty drink bottle on a large plate, take off the lid, squeeze the air out of the bottle with your hands first, don’t let go, put the mouth of the bottle close to the center of the egg yolk, then quickly release your hand and let it pour in

The air sucks up the egg yolks together, up to about four or five.

Just pour it out one by one when you want to use it, it’s exciting and easy to use!

, two spoons of sugar, stir well until the sugar dissolves (do not beat for too long, otherwise it will become egg foam) 3) After the milk cools down slightly, use chopsticks to pierce the milk skin, and then slowly pour the milk into a large bowl with egg whites.

, stir evenly, and then slowly pour it back into the large bowl with the milk skin along the edge of the bowl. You can see that the milk skin will float on its own.

4) Finally, put the milk into the pot and steam it for about ten minutes. Use chopsticks to pierce the milk from the middle. If there is no milk flowing out, it means that it has all condensed. You are done.

The first layer of milk skin is sweet and fragrant, and the second layer is fragrant and smooth. The combination is perfect, hence the name "double skin milk". It can be eaten cold or hot, and the same deliciousness is invincible.

If you like, you can also add lotus seeds and red beans and steam them together. It is rich in nutrients and a good beauty product.

Tips: 1. Use whole milk, the higher the fat content, the better; 2. Let the milk boil for a while to allow the milk skin time to fully coagulate; 3. Simmer over a slow fire and turn off the heat just after the milk has completely coagulated.

It tastes bad as it gets older.

Method three folding 1.

Put the pot on the fire, add the milk and sugar, mix well, and cook over low heat.

When the milk is hot but not boiling, and the sugar has been fully dissolved, remove from the heat (it can only be cooked until the sugar dissolves, but not boiled, otherwise, the protein in the fresh milk will be denatured and solidified by high temperature, and milk skin cannot be made)

.

Pour the milk into several rice bowls and let it cool. After a thin layer of milk fat has condensed on the surface of the milk in each bowl, use a thin bamboo skewer to lift up a corner of the milk skin along the edge of the bowl. Tilt the bowl so that

The milk under the milk skin flows into another container, so that the milk skin remains at the bottom of the bowl.

According to this method, pour all the milk from each bowl into another container and concentrate it, leaving only the milk skin.

2.

Put the egg whites into a container, use 5 chopsticks tied together, and beat them in one direction at high speed until the egg whites form a milky white gelatinous paste. Pour into a container with concentrated milk, mix well, filter with gauze, remove impurities, and scrape

Remove the air bubbles on the surface, then put it in a pot and simmer it over medium heat. After about 10 minutes, it will be stewed with double skin milk.

Method 4: Fold the ingredients: 250ML box of whole milk, sugar, 3 eggs (if the eggs are larger, two are enough), plastic wrap 1.

Bring the milk to a boil over low heat, then pour it into a bowl and wait until it cools down (the above ingredients can make two small bowls, so you can also pour it into two small bowls).

2.

Beat the egg whites in a large bowl (beat in one direction) until foamy and cannot be picked up with chopsticks.

3.

A skin will form on the surface of the milk after it cools down. Gently lift a corner of the milk skin and pour the milk into a large bowl with egg whites.

(Be sure not to break the milk skin, keep it at the bottom of the bowl. This step is the most troublesome, but very important! In order to prevent the milk skin and milk from flowing out together, I usually use a chopstick to block it at the mouth of the bowl) 4.

Add two tablespoons of sugar, mix with milk and egg whites, and combine.

5.

Slowly pour the mixture of milk, sugar and egg white into the bowl with the milk skin on the bottom. At this time, the milk skin will slowly float up. If the previous operations are done properly, the milk skin will completely cover the mixture.

If it's not done well, it doesn't matter. Don't be discouraged. The taste of single-skin milk is not bad either, haha.

6.

Cover with plastic wrap and steam for 15 minutes.

After cooling, it tastes better if you put it in the refrigerator. You can also add some red bean ice, cherries or cocoa powder on top according to your preference.

Method 5: Fold and take a packet of instant double skin milk and place it in a bowl. Use about 120 ml of hot water at 90 to 100 degrees to stir evenly. Then leave it for 3 to 8 minutes to condense into double skin milk with a unique flavor.