1. Double skin milk is usually steamed for about 10-15 minutes.

The main ingredients of double skin milk are milk, egg white and white sugar. These substances have relatively high nutritional value and are easy to cook.

2. Double skin milk is a Cantonese dessert.

It originated from Shunde, Guangdong during the Qing Dynasty, and used buffalo milk as raw material.

Now spread all over Guangdong, Macau, Hong Kong and other places.

3. Food history: It is said that Shunde Shuangpi Milk was created in the late Qing Dynasty. When a local farmer in Shunde was cooking breakfast in the early morning, he accidentally mixed the water in the buffalo milk and inadvertently created the folk delicacy "Double Skin Milk".

Skin milk" and has been passed down to this day.