1 material: 24 grams of milk, a bag of egg whites and a piece of sugar (this is a better formula I have tried. Of course, different people have different tastes.

2. Make the milk skin: pour the milk into a bowl without boiling, and steam it gently, so that the milk skin that will not bubble will be smoother and will not pit. The thicker the milk skin, the longer the stewing time and the thicker the milk skin.

It is a common practice to heat milk in a microwave oven, just to prevent the condensed milk from being smooth.

3. Cool the heated milk to room temperature, and a thin layer of milk skin will condense on it. Slowly pour the milk into a small pot, don't break the skin, and leave the skin on the surface at the bottom of the bowl. Be careful not to pour it too thoroughly. Leave some milk at the bottom of the bowl to moisten the skin, so that it won't float up in the future.

4. Break up the egg whites, then add the white sugar and the milk poured in before, and stir well. Don't push too hard to avoid a lot of foam.

5. Pour the beaten egg white milk into the bowl with milk skin along the bowl wall, and the original milk skin will float up.

6. Steam on the pot and cover the bowl, so as not to affect the shaping and beauty of double-skin milk when steam runs in. Steam on high fire for about 15 minutes. It tastes best at around 40 degrees Celsius.

All the above are typed word for word. I have answered another person's hey hey ~

It is difficult to make a dessert with glutinous rice flour alone. It needs baking powder and so on, and makes a delicious dessert with eggs and milk. You don't have baking powder or anything. I can only teach you how to make double skin milk, but double skin milk is delicious ~ try it yourself ~