1, milk should be boiled in the pot, but it can't be boiled. Pour it into the bowl while it is hot, and soon the milk will form a skin on the surface. Pierce the milk skin with chopsticks, slowly pour out the milk in the bowl, and leave some milk to prevent the milk skin from sticking to the bottom.
2, the eggs are scattered to take the protein, add 2 tablespoons of sugar and mix well. Pour the egg mixture into the milk and mix well. Filter with a sieve to remove foam and bubbles on the surface.
3. Slowly pour the bowl back to the original bowl, and the milk skin slowly floats. Cover with plastic wrap, put in a steamer, steam on high fire for 10 minute, and then simmer on low fire for 2-3 minutes. After taking out, add honey beans, lotus seeds and fruits to eat according to personal taste.
Double skin milk is a Cantonese dessert. It originated in Shunde, Guangdong Province since the Qing Dynasty, with water and milk as raw materials. Now all over Guangdong, Macao, Hong Kong and other places.
Dong, the founder of Benevolent Double Skin Milk, raised cattle for a living with his father in Baishi Village, Daliang, Shunde, and made milk with his father. There are many hills and hills near Daliang, and the water plants are lush. Although the local buffalo produces less milk, it has less water, big oil and special fragrance. Therefore, Daliang buffalo milk is very popular, and the buffalo breeding industry has been very prosperous.
At that time, there was no refrigerator, and Dong Fu often racked his brains for milk preservation. On one occasion, Dong Fu tried to boil the milk for preservation, but unexpectedly found that a thin coating would form on the surface of the milk after cooling. After tasting it, it is incredibly soft and sweet. Try again, and made original double skin milk.
The most abundant carbohydrate in milk is lactose, which makes calcium easily absorbed. Rich in protein, including casein and a small amount of whey protein; Including a large number of amino acids needed for human growth and development; Calcium content is easy to be absorbed, and the collocation of phosphorus, potassium, magnesium and other substances is also very reasonable; The contained fat has low melting point and small particles, and is easily digested and absorbed by human body, with a digestibility of 97%.
It is said that Shunde double skin milk was founded in the late Qing Dynasty. When a local farmer in Shunde made breakfast in the morning, he accidentally turned over a pattern in buffalo milk, and inadvertently transferred the folk food "double skin milk", which has been passed down to this day.