Double-skin milk powder to make double-skin milk, first stir the milk powder evenly and put it in a pot to boil, then cool it until there is a layer of milk skin on the surface.

To make double-skin milk, first pour the milk into a pot and cook it over medium heat. You can't cook too much at a time, because it's too much to steam! After boiling, quickly pour into bowl A and let the milk cool. At this time, you can see that there is a thin layer of milk skin on the surface of milk. Then, beat the egg whites in bowl B evenly, measure one egg white in each bowl, add sugar, put a few spoonfuls according to personal taste, and beat them evenly with an egg beater until the egg whites are soaked.

Open a small mouth at the edge of the milk skin, pour the cooled milk in bowl A into the big bowl, leave the milk skin in bowl A, and fully stir the milk, egg white and sugar in bowl B. As long as the egg foam is uniform, the milk and egg foam will dissolve together quickly.

Remove a layer of foam powder from the surface with a filter, and then slowly pour the solution after removing the foam powder back into the glass bowl A, and the milk skin originally left at the bottom of the bowl A will float and cover the mixture. Take half a pot of water to the fire. After the water boils, put the bowl in the pot and steam 15 to 20 minutes. Double skin milk is out of the pot.

Double skin milk It is said that Shunde double skin milk was founded in the late Qing Dynasty. When a local farmer in Shunde made breakfast in the morning, he accidentally turned over a pattern in buffalo milk, and inadvertently transferred the folk food "double skin milk", which has been passed down to this day.

Dong, the founder of Benevolent Double Skin Milk, raised cattle for a living with his father in Baishi Village, Daliang, Shunde, and made milk with his father.

There are many hills and hills near Daliang, and the water plants are lush. Although the local buffalo produces less milk, it has low water content, big oil and special fragrance. Therefore, Daliang buffalo milk is very popular, and the buffalo breeding industry has been very prosperous. At that time, there was no refrigerator, and Dong Fu often racked his brains for milk preservation. On one occasion, Dong Fu tried to boil the milk for preservation, but unexpectedly found that a thin coating would form on the surface of the milk after cooling. After tasting it, it is incredibly soft and sweet. Try again, and made original double skin milk.