1, when making double-skin milk, many people think that it will solidify after it is cooled, but in fact it will automatically solidify without cooling. Generally, the double-skin milk steamed in a steamer will be solidified like egg custard after it is taken out of the pot, and it can be eaten after it is cooled. If it is not solidified, it means that there is a problem in the production process.

2. If the double-skin milk is not solidified, it is mostly because the ratio of egg to milk is wrong. The ratio of milk to eggs in double-skin milk has certain requirements. It is best to add 2-3 egg whites to 250 ml of milk. You can't put too much milk or egg whites, otherwise it will affect the solidification effect.