How to make double skin milk delicious?
1. We must choose full-fat pure milk, otherwise we will not produce the top thick milk skin;
2. Pour the whole milk into a bowl, steam it for 5 minutes after the water is boiled, and then turn off the fire and let it stand still (steaming is easier to produce a fragrant and thick milk skin than boiling milk).
3. Pour out the milk slowly along the edge of the bowl, and remember to leave a little milk at the bottom of the bowl, otherwise the milk skin will stick to the bottom of the bowl!
Finally, the milk mixed with sugar and egg white is poured back into the bowl along the edge, and then sealed with a layer of plastic wrap and steamed on fire.
In this way, two layers of milk skin with unique taste are formed. The first layer is sweet, mellow and full of milk flavor, and the second layer is delicate, smooth and instant.
Whether it's winter or summer, hot or cold, it's the same delicious, and when you eat double-skin milk, you can add ingredients like honey beans, oats, blueberries or mangoes according to your own taste, and the excellent flavor will make you fall for it once you taste it.
Nutritional value of double skin milk
Double-skin milk is a famous Cantonese dessert. It is produced in Shunde District, Foshan City, Guangdong Province. It is sweet, tender and unique. According to legend, double-skin milk was invented in Daliang, Shunde in 1850. Double-skin milk is very famous in Guangdong. In Macau, Yishun's double-skin milk is the most famous. In Guangzhou, Nanxin dessert shop, which started to operate in the 1940s, is the most famous.
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.
Lactose is the most abundant carbohydrate in milk, which makes calcium easily absorbed by human body.
Milk contains high-quality protein, including casein, a small amount of whey protein and * * * coprecipitate. Its biological value (the biological value of protein refers to the part of protein that can be stored and utilized by the body after digestion and absorption, and the higher the value indicates the higher the utilization rate of this kind of protein) is 85, while gluten is between 50 and 65. Milk contains all amino acids needed for human growth and development, which is incomparable to other foods. In addition, milk.
Milk fat in milk provides about 48% of the calories of whole milk, and fat also gives milk a unique flavor. Milk fat is highly emulsified, which is beneficial to digestion, and contains more than 500 different fatty acids and fatty acid derivatives. Generally speaking, milk fat contains 66% saturated fatty acids, 30% monounsaturated fatty acids and 4% polyunsaturated fatty acids.
The calcium content in milk is high and easily absorbed by human body, and the collocation of phosphorus, potassium, magnesium and other minerals is also very reasonable.
The harm of eating double skin milk
Double-skin milk itself is harmless. The problem is that the materials used in the store, some bosses will use inferior milk powder or milkshakes that have been stored for a long time. Therefore, we should pay attention to whether the materials used by the boss are normal. In addition, we suggest not to eat frozen milk, which is not good for our health. Double-skin milk, as its name implies, contains double-skin milk. It is said that a farmer named He Shisan in Shunde accidentally turned a pattern in buffalo milk when cooking breakfast in the morning.
Authentic double-skin milk is very elegant, just like Cantonese people's down-to-earth attitude towards life, and one step can't be sloppy. Boil the freshly squeezed buffalo milk in the morning and pour it into a bowl while it's hot. The hot air will make the surface 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-skin milk is made. To eat double-skin milk, the most important thing is that the milk is smooth and kind besides its sweetness.