The practice of authentic double-skin milk is very elegant, just like the down-to-earth attitude of Guangdong people, and one step cannot be sloppy. Boil the freshly squeezed buffalo milk in the morning and pour it into a bowl while it is hot. The hot air will make the surface layer of fresh milk bear milk skin; After the milk is completely cooled, leave the skin to remove the milk, then add fine sugar and protein to the poured milk and stew it on the fire, and soon it will produce a layer of skin again; Pour the stewed milk back into the original bowl, and a bowl of double-skinned milk is made. To eat double-skin milk, in fact, the most important thing is that the milk is smooth and kind besides its sweetness.
Shunde double skin milk is white and smooth, giving people a dignified and gentle feeling; The aroma is rich, the milk flavor is strong, the egg flavor is enough, and the rich milk flavor reminds people of the vast and infinite prairie, the gentle spring breeze and the simple grassland life; The entrance is fragrant and smooth, the taste is delicate, as smooth as baby's skin, as gentle as mother's touch, and every bite has a happy taste, which evokes the innocent life of childhood and makes the mood particularly relaxed. Therefore, double-skin milk is well received by the masses, and has been passed down to this day, becoming one of Shunde's specialties, and also being rated as one of the "Chinese famous snacks".
[Edit this paragraph] The origin of double skin milk
Shunde double-skin milk was founded in the late Qing Dynasty, which was inadvertently concocted by a farmer in Shunde at that time. This is the earliest double-skin milk. Later, after the improvement of different people and the integration of different factions, the present double-skin milk was slowly formed.
the letter double layer steamed milk
It is said that Dong Jiewen, the founder of Renxin Double Skin Milk, and his father Dong Xiaohua 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. The local buffaloes raised here produce little milk, but the milk is of high quality, low water content, large oil and fat, which is particularly fragrant. Therefore, Daliang buffalo milk is very popular, and the buffalo breeding industry has been very prosperous.
But there was no refrigerator at that time, and Dong Fu often racked his brains for milk preservation. Once, Dong Fu tried to boil the milk and save it, but unexpectedly found that the surface of the milk would form a thin coat after cooling. After tasting it, it was incredibly soft, smooth and sweet! Since then, everyone in Dong's family has been fascinated by this kind of milk with an extra layer of "skin", so they tried again and made the original double-skin milk.
Now 90-year-old Dong Jiewen told reporters that after more than ten years of exploration and improvement, her technology of making double-skin milk has become increasingly sophisticated and her business is very good. However, it is very inconvenient to choose to sell it in towns and villages after being packed in bowls. 1952, she tried to turn her own grocery store into a dessert shop specializing in double-skin milk, milk, etc., and became a "benevolent letter" today.
[Edit this paragraph] Production method
The practice of double-skin milk is also very simple. First, the fresh milk is boiled and poured into a bowl while it is hot. Soon, the surface of fresh milk bears a skin, and the skin is pierced with chopsticks. Slowly, the milk in the bowl is poured out, and an appropriate amount of protein and white sugar are added. The original skin slowly floats, and then it is stewed on the fire. Soon, it can bear a skin again, thus forming a two-layer skin. The upper skin is sweet, and the lower skin is fragrant and smooth.
The most important thing to make double-skin milk is the selection of materials. The quality of double-skin milk first depends on the freshness of the milk. The milk selected must be fresh grass milk, so that the double-skin milk can be fragrant, smooth and thick.
Secret: 1. Use whole milk, the higher the fat content, the better; 2. Let the milk boil for a while, so that the milk skin has time to fully coagulate; 3. Stew slowly with slow fire. Turn off the fire as soon as the milk is completely condensed, and the taste will be bad when it is old.
The essence of double skin milk lies in its skin. It is known that it is rich in trace elements such as protein, calcium and phosphorus. Whether it is summer or winter, hot or frozen, it can be tasted, just as it tastes sweet, and red beans, lotus seeds, nest eggs, raisins, ginger juice and other ingredients can be added to the double-skin milk, with various styles and endless varieties to meet different preferences.
After that, talk about the main points of production and repeat the production order
Heat a bowl of milk in a milk pot, boil it and pour it into a small bowl to wait for cooling. At this time, pour egg white (one big egg and two small eggs) into the big bowl, and add some sugar and stir. When the milk in the small bowl cools, carefully pierce the skin and slowly pour the milk into the big bowl. If handled properly, the milk skin will lie safely at the bottom of the small bowl. Ok, stir the egg whites, sugar and milk in the big bowl evenly, and then slowly (definitely) pour them back into the small bowl. If the operation is done properly, the milk skin at the bottom of the original small bowl floats and covers the mixture. Put into the pot and steam. Timely take out the pan, cool, and generate new milk skin. It means double skin milk.
Method 1:
Boil the freshly squeezed buffalo milk in the morning and pour it into a bowl while it is hot. The hot air will make the surface layer of fresh milk bear milk skin; After the milk is completely cooled, leave the skin to remove the milk, then add fine sugar and protein to the poured milk and stew it on the fire, and soon it will bear a layer of skin again; Pour the stewed milk back into the original bowl, and a bowl of double-skinned milk is made.
Method 2:
Double skin milk is white, fragrant, tender and smooth, and it is not difficult to make.
Ingredients: a large bowl of Mengniu milk (about 400ml, according to the proportion), two egg whites and two spoonfuls of white sugar.
1) First, pour the milk into the pot and just boil it (burning it for a long time will destroy protein, and the milk skin won't form), and then pour it into a big bowl. At this time, you can see a wrinkled milk skin on the surface of the milk.
2) Take an empty bowl and put two egg whites (the separation method of egg whites and egg yolks must be known to everyone, so I won't say much) and two spoonfuls of sugar, and stir well until the sugar dissolves (don't beat for too long, otherwise the eggs will become soaked).
3) When the milk is slightly cold, pierce the milk skin with chopsticks, then slowly pour the milk into the big bowl with egg white, stir it evenly, and then slowly pour it back to the big bowl with milk skin along the edge of the bowl, and you can see that the milk skin will float by itself (upside down, thinking of magic).
4) Finally, put the milk in the pot and steam it for about ten minutes, and pierce it from the middle with chopsticks. If there is no milk flowing out, it means that it is all condensed, and you're done.
The first layer of milk skin is sweet and the second layer is smooth, which is perfectly matched, hence the name "double-skin milk", which can be eaten cold or hot, and is equally delicious. If you like, you can also add lotus seeds and red beans to steam them together. They are nutritious and beautiful. Oh, my gosh, why do I love them so much?
Secret: 1. Use whole milk, the higher the fat content, the better; 2. Let the milk boil for a while, so that the milk skin has time to fully coagulate; 3. Stew slowly with slow fire. Turn off the fire as soon as the milk is completely condensed, and the taste will be bad when it is old. At present, I feel that life is extremely happy, so there is no reason not to pamper myself.
Method 3:
1. Put milk and sugar on the fire and cook over low heat. When the milk is hot but not boiling, and the sugar has been fully dissolved, it is necessary to stay away from the fire (it can only be cooked, and the sugar can be dissolved, but not boiled, otherwise, the protein in fresh milk will be denatured and solidified at high temperature, and it will be impossible to make milk skins). Pour the milk into several rice bowls respectively, and let it stand and cool. After a thin layer of milk fat is solidified on the milk surface of each bowl, use a thin bamboo stick to lift a corner of the milk skin along the edge of the bowl, and tilt the bowl to make the milk under the milk skin flow into another container, so that the milk skin remains at the bottom of the bowl. According to this method, all the bowls of milk are collected in another container, leaving only the milk skin.
2. Put the egg white into a container, whip it with five chopsticks tied together at high speed in one direction until the egg white is milky and gelatinous, pour it into a container with concentrated milk, stir well, filter it with gauze, remove impurities, scrape off bubbles on the surface, then put it in a drawer, stew it over medium heat, and after about 10 minutes, it becomes stewed double-skin milk.
Method 4:
Ingredients: 250ML whole milk in a box, sugar, 3 eggs (if the eggs are big, two are enough), plastic wrap.
1, bring the milk to a boil with a small fire, then pour it into a bowl and let it cool (the above materials can be made into two small bowls, so you can also pour it into two small bowls respectively).
2. Break up the egg whites in a big bowl (in one direction) until they foam, and chopsticks can't pick them up.
3. After the milk is cooled, the surface will crust. Gently lift a corner of the milk skin and pour the milk into a large bowl with egg whites. Never break the milk skin, leave it at the bottom of the bowl. This step is the most troublesome, but it is very important! In order to prevent the milk skin from flowing out with the milk, I usually use a chopstick to block the bowl.
4. Add two spoonfuls of sugar, stir with milk and egg white, and blend together.
5. Slowly pour the mixture of milk, sugar and egg white into the bowl with milk skin at the bottom. At this time, the milk skin will slowly float. If the previous operations are done properly, the milk skin will be completely covered on the mixed liquid. If you don't do it well, it doesn't matter. Don't lose heart. Single-skin milk doesn't taste bad either, hehe.
6. Cover with plastic wrap and steam on the pot for 15 minutes.
It tastes better to freeze it in the refrigerator after cooling, and you can also add some red bean ice, cherry or cocoa powder on it according to everyone's preference.
Method 5:
How to eat: Take a bag of instant double-skin milk and put it in a bowl, stir it evenly with 90 ~ 100 degree hot water about 120 ml, and then leave it for 3~8 minutes to coagulate it into double-skin milk with unique flavor.
Finally, double skin milk can be frozen, and it will be more delicious if it is frozen!