I like to eat desserts when I’m in a bad mood. What’s your favorite dessert?

I am from Northeast China, but I particularly like the double skin milk from Guangdong.

Ever since I visited relatives in Guangdong more than ten years ago, and after eating this dessert, I can never forget the taste. The texture remains deeply in my mind.

When I go back to the north, I always go to various dessert shops to eat double skin milk, but I always feel that the taste is a little bit worse than the one in Guangzhou. No matter where the dessert shop comes from or how famous it is, it is just a little bit worse.

Brother Dong always comes up with new tricks when he goes to the kitchen.

Hello everyone, I am Da Dongge, a creator in the food field who loves to make delicious food.

Hope my answer can be helpful to you.

There are many different opinions about the origin of double skin milk, but I still believe the following one.

The founder of Renxin Shuangpi Nai and his father made a living by raising cattle in Baishi Village, Daliang, Shunde.

Although the local buffalo in Daliang produces less milk, it has less water, more oil, and is particularly fragrant, so Daliang's buffalo milk is extremely popular.

But at that time, there were no means of preservation such as refrigerators, and the father and son often struggled with how to preserve milk.

By chance, my father boiled the milk and stored it. He unexpectedly discovered that a thin film would form on the surface of the milk after it cooled down, and when he took a bite, it was particularly soft, smooth, and fragrant.

After continuous experiments, the original prototype of double skin milk was slowly formed.

Nowadays, the double skin milk has been developed by various masters, and it is full of innovations and innovations.

Every time I go to Guangzhou in the future, I will look for Shuangpi Nai everywhere. Renxin, Nanxin, Shuangshiji, and Diandu De. If it is available, I will definitely order one. Sometimes one serving a day is not enough, and I still have to eat it.

several servings.

Ingredients milk, eggs, sugar, the ingredients are that simple.

Method 1. Bring the milk to a medium-low heat, slowly simmer until it almost boils, then turn off the heat.

Note that step 1 is more important, do not boil it.

2. Pour the milk into the container. After cooling, a layer of milk skin will form on the surface.

Pick up a corner with chopsticks and pour the milk into a large bowl.

3. Add sugar to the poured milk and mix well.

4. Beat the egg whites, filter out impurities with a drying screen, mix the egg whites and milk together, and mix well.

5. Slowly pour the egg milk liquid back into the bowl with the milk skin, and let the milk skin slowly rise to the surface.

6. Wrap it in plastic wrap and steam it for 15-20 minutes until solidified.

Why can’t you get delicious double-skinned milk in the north? This does not mean that the production level in the north is not good, but that there are no qualified raw materials in the north.

It can also be seen from the origin of double skin milk that double skin milk is made from buffalo milk with extremely high fat content and low water content.

But where does buffalo milk come from in the north?

Therefore, there is a reason why you can’t get delicious double-skinned milk in the north, because we don’t have buffalo here at all, so there is no buffalo milk at all, and there is no delicious double-skinned milk at all.

However, you can now buy so-called buffalo milk online, but I haven’t tried it yet. I always feel that it is more authentic to eat it locally.

The above is my answer, the level is limited, for reference only.

I also hope to see more opinions shared by netizens and learn more food knowledge and skills.

I am Dadongge, a creator in the field of gourmet food who loves to make delicious food.

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