Homemade double skin milk

Overview

This double-skinned milk is not particularly authentic. In my eyes, it is more like stewed milk

Pour the milk into the pot and cook over low heat
When it starts to bubble, turn off the heat and let the milk cool down slightly
Separating egg yolk and egg white
Add sugar to egg whites
Use a whisk to stir evenly
Beat the egg white liquid with a whisk until almost like this
Pour the cooled milk into the egg white liquid and use chopsticks to stir in one direction
Pour the milk into a small bowl
Steam for about 12 minutes, then turn off the heat and simmer with residual heat for three minutes
Double skin milk is released
Very tender
Of course, if you are not in a hurry to eat it, put it in the refrigerator for a few hours and it will taste even better