1Cover milk with preservative film, such as steaming for 10 minutes
2Mix the protein and sugar well. Be careful not to beat it.
3Wait for the milk to cool down and form the skins, then puncture the skins and pour out the milk. Keep some milk in the bowl to prevent the skin from sticking to the bowl.
4The poured milk is mixed with protein.
6Carefully pour the mixture back into a milky bowl. Fall down from the puncture and let the skins float on it.
7Steam in steamer for 10 minutes, bake for 5 minutes, and cool.
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