Take the double-skin milk in the refrigerator on a sultry summer day. Taking a bite will definitely make you cool a lot. We usually eat this dessert in a dessert shop outside. Now, we can enjoy a simple version of double-skin milk at home, and we can also make delicious double-skin milk to satisfy our hunger. First, warm the milk, and the ambient temperature will be at 0℃, and you can't boil it. When the milk is hot, pour it into a basin to cool. Beat the egg whites into the cold milk and kill them with an eggbeater. Add a little sugar and thyme powder and beat well again. Let the milk and egg white blend together and steam the prepared double-skin milk in an exothermic reaction pot. The water in the stainless steel steamer must be boiled. Double-skin milk must be covered with a fresh-keeping bag before steaming in the pot. Turn off the fire after the clock, take off the double skin milk and take off the fresh-keeping bag. After cooling, sprinkle the diced Beijing cake on it. In that way, the double-skin milk will be done well. First, prepare the milk in advance and pour it into the milk pot to warm it with slow fire until it bubbles slightly. Pour it into a bowl to cool.
Add grams of white sugar to an egg white and stir evenly, and there will be a layer of milk skin on the cold milk. Pour the milk into the egg white, mix it, sieve the powder once, cover the fresh-keeping bag and tie up a number of holes, and steam it in a stainless steel steamer with water for ten minutes. It is very tender and smooth. Double-skinned milk raw materials: pure milk, one egg white and white sugar double-skinned milk, to put it bluntly, it is also milk with double skins. I heard that a farmer named He Shisan in Shunde, Foshan, accidentally turned over a fancy in buffalo milk when cooking breakfast in the morning. It was not long before an old friend who knew the goods bought the secret recipe and opened a food stall. This Foshan Shunde double-skin milk was fed into a traditional style, and double-skin milk was handed down from the late Qing Dynasty to this day. To eat double skin milk, in fact, the most important thing is another layer of smoothness and faithfulness besides the sweetness of milk.
Double skin milk is white and smooth, giving people a solemn and affectionate feeling; The fragrance is strong, the sweetness is strong, the egg flavor is enough, and the thick milk fragrance with a tangy aroma is reminiscent of the vast and endless grassland, the soft breeze and the simple grassland life; The channel is fragrant and smooth, the taste is meticulous, it is as smooth as a child's skin, and as gentle as a mother's caress. Every taste has a happy taste, which evokes the innocent daily life of childhood and makes the mood particularly relaxed. Double-skin milk is a famous Cantonese dessert, which was innovated in daliang town, Shunde, Guangdong Province. Its product has a layer of milk skin that must be solidified twice, which is creamy and delicate, so it is called double-skin milk. Pure Foshan Shunde double-skin milk is white and smooth, with delicate taste, strong fragrance, strong sweetness and enough egg flavor. The top milk skin is smooth and the bottom milk skin is smooth and tender.