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Double-skinned milk is a common dessert in dessert shops on the streets. It has various flavors. Common ones include original double-skinned milk, red bean double-skinned milk, green mango double-skinned milk, etc. The double-skinned milk from Shunde, Foshan is even more popular.

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Traditional double-skinned milk is made from fresh buffalo milk, which has a higher butterfat content than ordinary cow's milk.

Butterfat is the fat content in milk. Generally speaking, the higher the butterfat content, the easier it is to form a firm milk skin.

When Vivi tried the double-skinned milk, a specialty delicacy, she experienced three unsuccessful attempts. The last time she succeeded, the other ingredients were nothing special. The most important thing about whether the film can be successfully formed is the "milk"!

The raw materials must be prepared in advance: egg white, green mango, lemon, sugar, and skimmed milk.

It may be very simple to make. You can follow "90 Second Kitchen" in the mini program. The tutorial videos in it are very detailed. You can just follow the 90 Second Kitchen video.

The chefs are there to teach you every step of the way, making it very easy to learn!

The legend of Shuang Napizi is that a villager named He Shisan in Guangdong Province accidentally made a trick on the milk while making breakfast. A very enlightened person bought the secret recipe and opened a store. From then on, Shuang Napizi

It has been spread throughout the world that traditional double-skinned milk is made from fresh buffalo milk, which has a higher butterfat content than ordinary milk.

Butterfat is the fat content in milk. Generally speaking, the higher the butterfat content, the easier it is to form a strong milk skin.

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Double milk skin has a strong milk aroma, sweet taste, silky and delicate texture.

Two 440ml boxes of skimmed milk, 3 raw eggs, 20 grams of white sugar, and green mango. One method: Pour two boxes of milk into a pot and bring to a simmer, then turn off the heat. Then pour the milk into a bowl and let it cool.

There will be a layer of milk skin on the surface. Cut the green mango into cubes or puree the mango pulp and add it to the double milk skin and you can finish it.

This is also the simplest method. It will be better to add 100 grams of fresh cream milk skin.