Double-skin milk

Double-skin milk is a Cantonese dessert. It originated from Shunde, Guangdong during the Qing Dynasty, and used buffalo milk as raw material. Now spread all over Guangdong, Macau, Hong Kong and other places.

Chinese name

Double-Layer Steamed Milk Custard

Foreign name

Double-Layer Steamed Milk Custard

Classification< /p>

Dessert, Cantonese cuisine

Taste

Sweetness

Main ingredients

Milk, egg white, sugar

Origin

Shunde, Guangdong

Types

Red bean double skin milk, mango double skin milk, etc.

Contents

1? Origin of dishes, historical stories and allusions of dishes

2? Characteristics of finished dishes

3? Ingredients and raw materials

4? Production methods and methods Method two, method three, method four, method five, method six, method seven

5? Nutritional value

Origin of the dish

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History of the dish

It is said that Shunde Double Skin Milk was created in the late Qing Dynasty. When a local farmer in Shunde was cooking breakfast in the early morning, he accidentally mixed the water in the buffalo milk and inadvertently created a folk delicacy. "Double skin milk" has been passed down to this day.

Story allusion

Story 1

In the old days, a man put aside the leftover milk sold the day before and after spreading it out to freeze, he found that there was a layer of milk skin on the surface. He found it interesting and poured a layer of milk on top the next day, and thus "double-skinned milk" was born.

Story 2

Back then, a farmer named He Shisan in Shunde accidentally mixed something in the buffalo milk while cooking breakfast in the early morning. An old friend who knew the goods bought the recipe and opened a food stall. Eating Shunde Double Skin Milk became a tradition, and Double Skin Milk has been passed down since the late Qing Dynasty to this day.

Story 3

Dong, the founder of Renxin Double Skin Milk, and his father made a living by raising cattle in Baishi Village, Daliang, Shunde, and made milk with his father. There are many hills and mountains near Daliang, with luxuriant water and grass. Although the local buffaloes they raise produce less milk, they have less water, a lot of fat, and are particularly fragrant. Therefore, Daliang buffalo milk is very popular, and the buffalo breeding industry has always been very prosperous. There was no refrigerator at that time, so Dong’s father often racked his brains to preserve milk. Once, Dong's father tried to boil the milk and store it, but unexpectedly found that after the milk cooled, a thin layer formed on the surface. When he took a bite, it turned out to be extremely soft, smooth and sweet. After trying again and again, the original double skin milk was made.

Features of the finished dish

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Double-skin milk, the upper layer of milk skin is sweet and fragrant, and the lower layer of milk skin is fragrant and smooth. It tastes rich in aroma, tender and smooth in the mouth, leaving a lingering fragrance on the lips and teeth. ?[7]?

Ingredients

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30g fine sugar

400ml pure milk

4 egg whites

Appropriate amount of fruit?[9]?

Preparation method

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Method 1

Steps

Specific operations

Step diagram

Step 1

Put the sugar into the milk and stir until there are no particles.

Step 2

Separate the eggs, only the egg whites and the egg yolks can be kept to make egg tarts.

Step 3

Pour into the milk and stir evenly. Be sure to break it up.

Step 4

Then sieve.

Step 5

Pour into a container, scoop out any bubbles, and steam in a steamer for about 15 minutes.

Step 6

It will solidify after steaming. I prefer to eat it refrigerated.

Step 7

Put in your favorite fruits or honey beans.

Method 2

Ingredients

400 ml of milk, 2 eggs (egg whites), 2 tablespoons of white sugar.

Steps

Steps

Specific operations

Step 1

Pour the milk into the pot and wait until Bring to a boil to stop heating. Then pour the milk into a large bowl, and soon you will see a wrinkled milk skin forming on the surface of the milk.

Step 2

Take another bowl, add 2 egg whites and 2 tablespoons of sugar, stir well until the sugar dissolves (remember not to beat for too long, otherwise it will turn into "egg" Bubble").

Step 3

After the milk cools slightly, use chopsticks to pierce the milk skin, then slowly pour the milk into a large bowl with egg whites, and stir evenly. Then slowly pour it back into the large bowl with the milk skin along the edge of the bowl. At this time, you can see the milk skin floating up automatically.

Step 4

Put the milk into a pot and steam for about 10 minutes. Use chopsticks to pierce the milk from the middle. If no milk flows out, it means that it has completely condensed. ?[2]?

Method 3

Ingredients

Pure milk, sugar, eggs, honey beans, strawberries, mango, etc.

Steps

Steps

Specific operations

Step 1

Pour the milk into the pot and boil it, but Cannot be boiled. Pour it into a bowl while it's hot, and soon a skin will form on the surface of the milk.

Step 2

Pierce the milk skin with chopsticks and slowly pour the milk out of the bowl, leaving a little milk to prevent the milk skin from sticking to the bottom.

Step 3

Beat the egg whites, add 2 tablespoons of sugar and mix well. Pour the egg liquid into the milk and stir well.

Step 4

Filter with a sieve to remove foam and bubbles on the surface. Then slowly pour it back to the original bowl along the edge of the bowl, and the milk skin will slowly rise.

Step 5

Wrap it in a steamer with plastic wrap, steam over high heat for 10 minutes, turn off the heat and simmer for another 2-3 minutes.

Step 6

Take it out and add honey beans, lotus seeds, and fruits according to personal taste. ?[3]?

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Double Skin Milk

Step 4

Ingredients

1 egg, 243 ml of milk, 2 tablespoons of white sugar, and appropriate amount of water.

Steps

Steps

Specific operations

Step 1

Pour fresh milk into the bowl and seal it Wrap in plastic wrap and steam for 10 minutes.

Step 2

Separate the egg white and egg yolk, and keep the egg white for later use.

Step 3

Tear off the plastic wrap of the steamed milk and place it in a cool place to cool. The film on the surface will slowly condense and appear.

Step 4

Add appropriate amount of sugar to the egg whites and stir evenly.

Step 5

After the milk has cooled down (it doesn’t have to be completely cool, it can be warm, the key is that the film forms), use a knife to make a small slit on the edge of the film, and hold it with a knife membrane, and then pour the milk inside into another bowl. Do not pour out all the milk in the bowl, keep 1/4.

Step 6

Add the egg white to the poured milk, stir evenly, and use a sieve to remove the foam on the surface.

Step 7

Finally, pour the milk with egg white added through the small opening just now. You can use a knife to press the edge of the membrane to pour the milk more easily.

Step 8

Finally, seal the milk with plastic wrap again, put it in the pot to steam for 10 minutes, then take it out and let it cool. [4]?

Method 5

Ingredients

400g milk, 3 egg whites, 20g fine sugar.

Steps

Steps

Specific operations

Step 1

Bring the milk to medium-low heat until it almost boils Before leaving the fire.

Step 2

Pour the milk into a bowl and let it cool until it forms a milk skin. Use chopsticks to pick up a corner and pour it into a large bowl.

Step 3

Add sugar to the poured milk and stir evenly.

Step 4

Beat the egg whites, use a filter to filter the egg liquid and mix it with the milk.

Step 5

Slowly pour the milk into the bowl with the milk skin left, let the milk skin float, wrap it with plastic wrap, and steam for 15-20 minutes until it condenses. Can. ?[5]?

Method 6

Ingredients

500ml fresh milk, 3 eggs, and optional white sugar.

Steps

Steps

Specific operations

Step 1

Pour the milk into the pot and heat it, but do not Boil. After boiling, it will be less likely to form milk skin.

Step 2

Pour the heated fresh milk into a container and place it in a ventilated place to wait for the milk skin to form (this layer of milk skin is pushed up by the heat of the fresh milk, and formed milk skin).

Step 3

Use a knife or chopsticks to make an opening (the opening should not be too small, otherwise the milk skin will be pressed underneath when you put it back).

Step 4

Pour out the milk under the milk skin, leaving a little milk in the bowl.

Step 5

Pour the milk out of the bowl, with a layer of milk skin at the bottom of the bowl.

Step 6

Separate the egg yolk and albumen, and break up the albumen as much as possible.

Step 7

Mix with the poured milk and sift 1-2 times to remove foam.

Step 8

Add sugar to the milk protein mixture, then follow the opening where you cut the milk skin and pour out the milk, and pour the mixed milk protein liquid back into the bowl. At this time, the layer of milk skin at the bottom of the bowl will float up on its own.

Step 9

Cover the bowl of double skin milk with plastic wrap. Pour cold water into the pot and heat it over medium-low heat for about 15-20 minutes. Do not open the lid and let it simmer for 5-10 minutes before opening it. If you like, you can add fresh fruits, raisins, honey red beans, etc. to garnish. ?[1]?

Method 7

Ingredients

Main ingredients

Adequate amount of pure milk

Accessories< /p>

An appropriate amount of eggs, honey beans, and strawberries

Steps

Steps

Specific operations

Step 1 < /p>

Prepare the ingredients: pure milk, sugar, eggs, honey beans, strawberries, and water.

Step 2

Pour the milk into the pot and bring it to a boil, but do not boil it.

Step 3

Pour it into a bowl while it is hot, and soon a skin will form on the surface of the milk.

Step 4

Use chopsticks to pierce the milk skin and slowly pour the milk out of the bowl, leaving a little milk to prevent the milk skin from sticking to the bottom.

Step 5

Crush the eggs to extract the egg whites, add 2 tablespoons of sugar and mix well.

Step 6

Pour the egg liquid into the milk and mix well.

Step 7

Strain through a sieve to remove foam and bubbles on the surface.

Step 8

Pour slowly back into the original bowl along the edge of the bowl, and the milk skin will slowly rise.

Step 9

Wrap it in plastic wrap and put it in a steamer, steam over high heat for 10 minutes, then turn off the heat and simmer for another 2-3 minutes.

Step 10

Take it out and add honey beans, lotus seeds, and fruits according to personal taste. ?[6]?

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Double-skin milk (3 photos) The most abundant carbohydrate contained in milk is lactose, which makes calcium easily absorbed ; Rich in protein, including casein and a small amount of whey protein; including a large amount of amino acids required for human growth and development; the calcium content is easily absorbed, and the combination of phosphorus, potassium, magnesium and other substances is also very reasonable; The fat contained has a low melting point and small particles, which are easily digested and absorbed by the human body, and its digestibility reaches 97%.

?[8]?

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