1. Freshmilk.Boil with low heat, then immediately pour into a bowl (remember to use low heat and remove from fire as soon as it boils; otherwise, the protein in the milk will denature and solidify due to high temperature, preventing the formation of milk skin).Proteinquality

2. Take another larger bowl, beat one egg white along with an appropriate amount of molasses, mix well until frothy.

3. After the poured-out milk cools completely, a thin layer of milk skin will form on its surface.

4. Carefully lift off the cooled milk's top layer of skin, slowly pour the milk into the bowl with beaten egg whites so that the top layer of milk skin remains intact at the bottom.

5. Beat the poured-out milk and molasses-egg white mixture again (make sure the egg whites are well-beaten beforehand to ensure a uniform mix).

6. Pour the beaten milk-egg white mixture along the side of the bowl back into the original bowl with the retained milk skin layer, ensuring not to break the milk skin.

7. Cover the bowl with cling film (to prevent steaming water from falling onto the milk), steam over high heat for ten minutes, then cool before serving.Steam20|This will result in a new layer of milk skin on top, making it known as "Double Skin Milk Soup".At the bottom of the milk skin, a new layer of milk skin will form again on the top layer.That is why it is called "Double Skin Milk Soup".TIP