The milk is simmered with a small fire, and the fire is turned off when it is opened, and it is poured into a bowl to cool. Sometimes use the microwave directly, pour the milk directly into the bowl and heat it, then take it out and let it cool.
While waiting for the milk to cool, beat an egg and mix well, then add sugar and continue to stir evenly.
Wait for the milk to cool, and a layer of floating skin appears on the surface. Pour the milk into the egg juice. At this time, use a chopstick to pry the milk skin a little. The milk is poured into the egg juice from the corner. Finally, some milk is left at the bottom of the bowl. Milk, so that it is easier to let the milk skin float up
Pour the milk into the egg juice and continue to stir evenly. It is best to pass the sieve so that the double skin milk is smoother.
Pour the adjusted egg-milk juice back into the bowl, or peel off the milk skin, and slowly pour the egg-yolk juice from the small mouth. You can see the milk skin floating up again during the process of pouring.
In the evening, keep the fresh film, put it in the pot and steam for 15-20 minutes. After the fire is turned off, continue to simmer for five minutes. Take it out and let it cool. You can eat it. The double skin milk is still delicious.