Double-skin milk is a kind of dessert suitable for children. Its main raw materials are 500 grams of milk, 3 egg whites and 35 grams of fine sugar. The specific methods are as follows: pour the milk into a basin and heat it, but don't boil it; Pour the heated milk into a bowl, let the milk cool, and let it stand until there is milk skin on the surface; Punch a small mouth on the side of the milk skin with a fork or chopsticks, and slowly pour the milk back into the basin; Prepare 3 egg whites and stir them up;

Add fine sugar and vanilla extract to milk; Egg whites are sifted and poured into milk, and stirred evenly; Sift the milk egg white liquid through a sieve and slowly pour it into a small bowl, so that the first formed milk skin floats to the surface; Cover the lid, steam in cold water, steam in medium heat after the water is boiled 15 to 20 minutes, leave it for a few minutes, and take it out.

History and culture:

Dong, the founder of Renxin Double Skin Milk, and his father raised cattle for a living in Baishi Village, Daliang, Shunde, and made milk with their father. There are many mound hills near Daliang, and the water plants are lush. Although the local buffaloes raised produce little milk, they have less water, large oil and are particularly fragrant. Therefore, Daliang buffalo milk is popular, and the buffalo breeding industry has been very prosperous.

There was no refrigerator at that time, and Dong Fu often racked his brains for milk preservation. On one occasion, Dong Fu tried to boil the milk and save the first letter, but unexpectedly found that the surface of the milk would form a thin coat after cooling. After tasting it, the wheel was incredibly soft, smooth and sweet. Try again, made the original double skin milk.

In the old days, a man put aside the leftover milk sold the day before, and found that there was a layer of milk skin on his face after it was frozen. He found it interesting, and poured a layer of milk on it the next day, so "double-skin milk" was born.