How to Make Double Skin Milk

            

First, separate the egg yolk from the white (use a specialized separator if available), adding the yolk to sugar and beat until well combined.Place the water in the steamer pot when it is boiling, and put in

            

2.the milk. Steam for a few minutes, cool down after which a layer of milk skin will float on top.Makes a 10 cm cut along the edge of the milk skin with a small knife. Transfer the milk from the bowl to another container, leaving some at the bottom of the bowl to prevent sticking.

            

(You can see the milk skin stuck at the edges.)

            

Beat the egg whites until well combined and then pour them into the milk in another container, mix thoroughly.

            

Strain out any unbroken lumps with a fine sieve.

            

Finally, carefully pour the filtered milk back through the cut opening.

            

(This process is critical to the success of double-layered milk, requiring you to hold your breath and complete it in one go. You can see the milk skin slowly rising again.)The success or failure of double-layered milk depends on this step.

            

Cover with cling film and steam over high heat for 12 minutes, adjusting according to ingredient quantity.

            

Once done, you will see the smooth and tender double-layered milk. It is best consumed at around 40-50 degrees Celsius.

To supplement:

For extra thick milk: 1 pack of concentrated milk (243ml) &                                   one egg white   with 20 grams of sugar.                                    20 grams of sugar