Jam Double Skin Milk

Jam Double Skin Milk

1. Pour the milk into the basin and heat it until it is close to boiling, then turn off the heat.

2. Pour the heated milk into a bowl, let the milk cool, and let it stand until a layer of milk skin forms on the surface.

3. Slowly pour the milk in the small bowl back into the bowl, and the milky skin formed on the surface will remain at the bottom of the bowl.

4. Add granulated sugar to the milk and stir well.

5. Sift the two egg whites into the milk bowl and mix well.

6. Pass the milk and egg white liquid through a sieve and slowly pour it into a small bowl.

7. Cover the bowl with a layer of plastic wrap, put it in a steamer, steam in a pot under cold water. After the water is boiled, change to medium heat and steam for 15-20 minutes. After steaming, let it sit in the pot for a few minutes and take it out.
After being out of the pan, put a proper amount of jam on top and serve.

Tips:

Do not use high heat for steaming on medium heat, otherwise it is not smooth enough.
In summer, you can put it in the refrigerator and eat it more deliciously.