I like to eat desserts when I am in a bad mood. What is your favorite dessert?

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

When Brother Dong goes to the kitchen, he always has new tricks. Hello everyone, I am Da Dongge, a creator in the field of food who loves to make delicious food. Hope my answer can be helpful to you.

The origin of double-skinned milk

There are many different opinions on the origin of double-skinned milk, but I still believe the following one.

The founder of Renxin Shuangpi Milk 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 was cooled. When he took a bite, it was especially soft, smooth and sweet. After continuous experiments, the original prototype of double skin milk was slowly formed. The current 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 double skin milk everywhere. Renxin, Nanxin, Shuangshiji, and Diandu De. If there is one, I will definitely order one, sometimes one a day. The portion is not enough, so I have to eat a few portions.

Ingredients

Milk, eggs, sugar, the ingredients are as simple as that.

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 net, 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 will be no buffalo milk at all, and there will be 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 these things are more authentic when eaten locally.

The above is my answer, the level is limited and is for reference only. I also hope to see more opinions shared by netizens and learn more food knowledge and skills.

I am Da Dongge, a creator in the field of gourmet food who loves to make delicious food. If you like my answer, you can click the red follow button on the upper right to follow me. Food videos or articles are updated every day, and there will always be one that suits you.