Double Peeled Milk
Double Peeled Milk, is a Cantonese dessert. It originated from Shunde, Guangdong during the Qing Dynasty and is made from buffalo milk. It is now found throughout Guangdong, Macau and Hong Kong.
Chinese Name
Double Peeled Milk
Foreign Name
Double-Layer Steamed Milk Custard
Classification
Dessert, Cantonese
Flavor
Sweet
Milk, Egg white, Sugar
Main ingredients
Milk, Egg white Sugar
Origin
Shunde, Guangdong
Types
Red Bean Double Peeled Milk, Mango Double Peeled Milk, etc.
Table of Contents
1?Origin of dish
History of the dish Stories2?Characteristics of the dish
3?Ingredients
4?Preparation
3? p> Method 1
Method 2 Method 3 Method 4 Method 5 Method 6 Method 75?Nutritional value
Origin of the dish
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History of the dish
It is said that Shunde double-skinned milk was created at the end of the Qing Dynasty, when a local farmer in Shunde was cooking breakfast early in the morning, he accidentally turned a trick in the buffalo milk, and inadvertently made the folk cuisine "double-skinned milk", which has been passed down to the present day.
The story
The story
In the old days, there was a man who put aside the leftover milk from the first day of the sale, and found a layer of milk skin on the surface after spreading the frozen milk, which he found interesting, and the next day, he poured a layer of milk on it, and thus the "double-skinned milk" came out.
Story two
Then a farmer's son named He Thirteen in Shunde, cooking breakfast in the morning, accidentally turned a pattern in the buffalo milk, and soon an old friend who knew what he was doing bought the recipe and opened a food stall, Shunde double-skinned milk will be eaten into the tradition, and double-skinned milk will be from the late Qing Dynasty to the present day.
Story 3
Dong Mou, the founder of Renxin double-skinned milk, and his father made a living raising cows in Shunde's Daliang Baishi village and followed his father in making cow's milk. The local buffaloes raised in the vicinity of Daliang had a lot of foothills with lush water and grass, and although the local buffaloes raised produced little milk, they had less water, more fat, and were particularly flavorful, so Daliang's buffalo milk was popular, and the buffalo farming industry had been very prosperous. At that time, there was no refrigerator, so Dong's father often racked his brains over milk preservation. Once, he tried to boil the milk for preservation, but accidentally found that the surface of the milk would form a thin layer after cooling, and when he tasted it, it was incredibly soft, smooth and sweet. The first double-skinned milk was made.
Features of the finished dish
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Double skin milk, the upper layer of milk skin sweet and fragrant, the lower layer of milk skin smooth and moist. When eaten, the aroma is rich, the mouth is tender and smooth, leaving the lips and teeth savoring the flavor.? [7]?
Ingredients Ingredients
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Fine sugar 30g
Pure milk 400ml
Egg white 4
Fruit moderate? [9]?
Making method
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Practice 1
Steps
Details
Step-by-step diagram
Step 1
Sugar is added to the milk and whisked until grain-free.
Step 2
Separate the eggs, just the whites, the yolks can be kept for the tart.
Step 3
Pour into the milk and stir well, make sure to beat it.
Step 4
Then sieve it.
Step 5
Pour it into a vessel, scoop out the bubbles and steam it for about 15 minutes.
Step 6
Steamed and solidified, prefer to eat refrigerated.
Step 7
Add your favorite fruit or honey beans.
Method 2
Ingredients
Milk 400 ml, 2 eggs (egg whites), 2 spoons of sugar.
Step by step
Steps
Specific operations
Step 1
Pour the milk into a saucepan and wait until it just boils to stop heating. Then pour the milk into a large bowl, and soon you will see a wrinkled milk skin forming on the surface of the milk.
Step 2
In a separate bowl, add 2 egg whites and 2 tablespoons of sugar, whisking until the sugar is dissolved (don't beat it for too long or it will turn into "egg bubbles").
Step 3
After the milk has cooled a bit, pierce the skin with a chopstick and slowly pour the milk into the large bowl of egg whites, whisking to combine. Slowly pour the milk back into the bowl with the egg whites along the sides of the bowl, and watch the skins rise to the top of the bowl.
Step 4
Steam the milk in a saucepan over water for about 10 minutes, then pierce it with a chopstick in the center. [2]?
Practice 3
Ingredients
Pure milk, sugar, eggs, honey beans, strawberries, mango, etc..
Steps
Steps
Details
Step 1
Pour the milk into a pot and boil it hot, but not boiling. Pour it in a bowl while it is still hot and soon the milk crusts on the surface of the milk.
Step 2
Puncture the milk skin with a chopstick and slowly pour out the milk from the bowl, leaving a little milk to prevent the skin from sticking to the bottom.
Step 3
Beat the eggs and whisk in 2 tablespoons of sugar. Pour the egg mixture into the milk and stir well.
Step 4
Strain through a sieve to remove the foam and bubbles on the surface. Then extend the sides of the bowl and slowly pour back into the original bowl, the milk skin slowly floats.
Step 5
Wrap the plastic wrap into the steamer, steam over high heat for 10 minutes, turn off the heat and simmer for 2-3 minutes.
Step 6
Take out and add honey beans, lotus seeds, and fruits to serve according to your personal taste.? [3]?
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Double Skin Milk
Practice 4
Ingredients
1 egg, 243 ml of milk, 2 spoons of sugar and water.
Steps
Steps
Details
Step 1
Pour the fresh milk into a bowl, seal the plastic wrap, and put it into the pot to steam for 10 minutes.
Step 2
Separate the egg whites and yolks of the eggs and keep the whites aside.
Step 3
Lift off the plastic wrap from the steamed milk and leave it in a cool place to cool down, so that the film on the surface will slowly condense.
Step 4
Add sugar to the egg whites and mix well.
Step 5
After the milk is cooled (not all cooled, warm is fine, the key is the film formation on the line), use a knife to make a small cut on the edge of the film, use the knife to hold the film, and then pour the inside of the milk into another bowl, the bowl of milk, don't pour all the milk, keep 1/4.
Step 6
Pour out of that part of the milk to add the egg whites, whisk. Once homogenized, sift through a sieve to remove any foam from the surface.
Step 7
Finally, pour the milk with the egg whites into the small opening you made earlier, using a knife against the edge of the membrane to make it easier to pour in the milk.
Step 8
Finally, put the milk on the plastic wrap again, and put it in the pot to steam for 10 minutes, then take it out and let it cool. [4]?
Practice 5
Ingredients
Milk 400g, 3 egg whites, 20g granulated sugar.
Steps
Steps
Practice
Step 1
Milk on medium-low heat and cook until almost boiled before removing from heat.
Step 2
Pour the milk into a bowl to cool until it forms a crust, lift a corner with chopsticks and pour into a large bowl.
Step 3
Pour out the milk and stir in the sugar.
Step 4
Beat the egg whites and strain the egg mixture through a strainer to mix with the milk.
Step 5
And then slowly pour the milk into the bowl left with the milk skin, let the skin float, wrap in plastic wrap and steam for 15-20 minutes, until curdled.? [5]?
Practice 6
Ingredients
500ml fresh milk, 3 eggs, sugar at will.
Steps
Steps
Specific operation
Step 1
Milk is poured into a pot and heated, but do not boil, boiling will not be easy to form a milk skin.
Step 2
Pour the heated milk into a container and place it in a ventilated area to wait for the milk skin to form (this layer of milk skin is made up of the heat of the fresh milk going up to the top of the milk skin).
Step 3
Use a knife or chopsticks to make a cut (the cut should not be too small, as it will be easy to press the skin underneath when pouring it back).
Step 4
Pour out the milk from underneath the crust, leaving a little milk in the bowl.
Step 5
Pour out the bowl of milk with a layer of milk skin at the bottom.
Step 6
Separate the egg yolks from the whites and beat the whites as much as possible.
Step 7
Mix with poured milk and sieve 1-2 times to remove foam.
Step 8
Add the sugar to the milk protein mixture, and then pour the mixture back into the bowl along the opening where you cut through the milk skin and poured out the milk, at this time the layer of milk skin at the bottom of the bowl will float up by itself.
Step 9
Cover the bowl of double cream with plastic wrap. Add cold water to the pot and heat over medium-low heat for about 15-20 minutes, then leave the lid on and simmer for 5-10 minutes before opening. Garnish with fresh fruit, raisins, honey red beans, etc. if you like.? [1]?
Practice 7
Ingredients
Main ingredient
Pure milk
Supplementary ingredients
Eggs, honey beans, strawberries
Steps
Steps
Practice
Step 1
Prepare the ingredients: pure milk, white sugar, eggs, honey beans, strawberries, water.
Step 2
Pour the milk into the pot and boil it hot, but not boiling.
Step 3
Pour it in a bowl while it is still hot, and soon the milk crust will form on the surface of the milk.
Step 4
Puncture the skin with a chopstick and slowly pour out the milk from the bowl, leaving a little milk to prevent the skin from sticking to the bottom.
Step 5
Beat the eggs to take the whites and whisk in 2 tablespoons of sugar.
Step 6
Pour the egg mixture into the milk and stir well.
Step 7
Strain it through a sieve to remove the foam and bubbles on the surface.
Step 8
And then extend the edge of the bowl and slowly pour back into the original bowl, the milk skin slowly floats.
Step 9
Wrap the plastic wrap into the steamer, steam over high heat for 10 minutes, turn off the heat and simmer for 2-3 minutes.
Step 10
Take out and add honey beans, lotus seeds, and fruits to serve according to your personal taste.? [6]?
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Double skin milk (3)
Milk contains carbohydrates in the richest is lactose, lactose so that calcium is 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 easily absorbed, in addition, phosphorus, potassium, magnesium and a variety of other substances are also collocation Very reasonable; the fat contained in the low melting point, small particles, easy to be digested and absorbed by the body, and its digestibility of 97%. [The fat is low in solubility and small in size, and is 97% digestible.]Word Gallery