Double-skin milk is a traditional dessert in Guangdong, which is made of milk, sugar and egg white. It originated in Shunde, Guangdong Province since the Qing Dynasty, and used water and milk as raw materials. Its name comes from its manufacturing process, and it takes two cooking times to form two layers of skin.

Double skin milk tastes delicate and smooth, melts in the mouth, and is sweet and delicious. It is not only suitable for dessert, but also can be eaten with fruits, jams and so on, and its taste is more varied. In addition, double skin milk has certain nutritional value, and is rich in nutrients such as protein, calcium and vitamins. Double-skin milk is a very popular traditional dessert. Although its making process is complicated, it tastes delicious, and it is deeply loved by young people.

Matters needing attention in making double skin milk

1, material selection: choose fresh milk and egg white. Milk should be full-fat milk, which can ensure that the taste of double-skin milk is more delicate. The egg white should be sent until it is hard to foam, which can make the double skin milk thicker.

2, cooking time: the first cooking time should not be too long, otherwise it will lead to uneven coagulation of milk, affecting the taste. The second cooking time should not be too long, otherwise it will make the double skin milk too thick. Generally speaking, the first cooking takes about 15 minutes, and the second cooking takes about 10 minutes.

3, the choice of bowl: use stainless steel or porcelain bowls to make double skin milk, so as to avoid double skin milk sticking to the bowl. At the same time, the size of the bowl should be moderate to avoid overflowing during cooking.