Double Skin Milk

Double Skin Milk

1. Prepare the ingredients first, pay attention (only take the egg white for the eggs).

2. Put it in the microwave and heat for 4 minutes. If you don’t have a microwave oven, you can put it in a hot milk pan to heat it up, remember not to boil it, just heat it up. The time to heat the milk can be at the same time

3. The time to heat the milk can also start to beat the egg whites. Add sugar when beating the egg whites. Stir well. The milk is cooling on the sidelines.

4. After the egg whites are beaten, there will be a layer of milk skin on the milk.

5. Carefully pierce the milk skin on the edge of the milk skin.

6. Pour the milk into the beaten egg whites. Be careful when you arrive. You need to leave the milk skins in the original bowl and only pour out the milk. Leave a little milk in the original bowl to prevent the milk skin from sticking to the bottom of the bowl. Stir the milky eggs well.

7. Use a colander to catch the bubbles. Afterwards, pour the milk back into the original bowl. Be careful to let the milk skin float up again.

8. Seal with plastic wrap. Add hot water to the steamer

9. Add hot water to the steamer, put the sealed milk in the steamer, steam on high heat for 10 minutes, and then steam on low heat for 5 minutes. (Because the firepower of each individual home is different, you can take it out when you think it is steamed, and insert the chopsticks into the bowl to see if it works) After that, it can be cooled in the refrigerator to be more delicious.

Tips:

I think the most important thing is to grasp the steaming time