The famous double-skin milk comes from Daliang, Shunde. Daliang double-skin milk is the most symbolic authentic dessert in Shunde, Foshan. Why is it also called: Daliang double-skin milk?

Daliang is a town in Shunde, Foshan. Since Daliang, Shunde is well-known for its milk, the double-skinned milk made from tap water milk of Daliang people in Shunde is very unique.

Ah Piaomei, who loves food, is an authentic Shunde native. Ah Piaomei grew up drinking buffalo milk and eating double-skinned milk.

The double-skin milk is made from high-quality fresh bison milk, protein, and white sugar. After stewing, the two layers of milk condense into a snow-white, muddy, semi-solid, smooth texture. The milk skin cannot leave the edge of the bowl, and the taste is sweet.

Smooth, nutritious and unique, it has the effect of moistening the lungs, relieving coughs and beautifying the skin.

Double-skin milk is a Cantonese dessert. It is produced in Shunde, Foshan, my country. It is one of the characteristics of Shunde, Foshan. It is characterized by snow-white color, smooth passages, delicate taste, as smooth as a child's skin, and thick-nosed milk. The aroma makes it unique. It is very delicious whether eaten hot or frozen. Put the double skin milk in the refrigerator before taking it on a sultry summer day. The next bite will definitely make you feel much cooler. We usually eat this dessert We eat a lot of it in dessert shops outside. Now I can enjoy a simple version of Double Skin Milk at home. You can also make delicious Double Skin Milk at home to satisfy your cravings and hunger.

First, warm the milk. It is ok if the ambient temperature is at ℃, but it cannot be boiled.

After the milk is hot, pour it into a basin to cool.

Beat the egg whites into the cool milk and beat with a whisk.

Add a little sugar and thyme powder and beat again.

Let the milk and egg white fuse together and steam the prepared double-skinned milk in a heated reaction pot. The water in the stainless steel steamer must be boiling.

Before steaming the double-skinned milk, be sure to cover it with a fresh-keeping bag.

After a few seconds, turn off the heat, take out the double-skinned milk, and remove the fresh-keeping bag.

After cooling, sprinkle the diced Beijing cake on top.

In this way, the double-skinned milk is ready. First, prepare the milk and pour it into the milk pot and heat it over medium heat until it bubbles slightly. Pour it into a bowl and let it cool.

Add 1 gram of sugar to an egg white and mix well. There will be a layer of milk skin on top of the cold milk. Pour the milk into the egg white and mix it. Sieve the powder once, cover it tightly with a fresh-keeping bag and poke a few holes, and put in boiling water.

Steam it in a stainless steel steamer for ten minutes and it will be very tender. Ingredients for double skin milk: pure milk, one egg white, gram of white granulated sugar. Double skin milk. To put it bluntly, it contains double skin milk.

It is said that a farmer named He Shisan in Shunde, Foshan, accidentally mixed something into the buffalo milk while cooking breakfast in the morning. Not long after, an old friend who knew the goods bought the secret recipe and started eating it.

Later, the double-skin milk feeding in Shunde, Foshan became a traditional style, and the double-skin milk has been passed down since the late Qing Dynasty to this day.

To eat double-skinned milk, the most important thing is actually the smoothness and loyalty besides the sweetness of milk.

The double-skin milk is white and smooth, giving people a solemn and affectionate feeling; the fragrance is rich, sweet and eggy, and the fragrant and strong milk fragrance is reminiscent of the broad and endless grassland, the soft breeze, and

The simple grassland life; the passage is fragrant and smooth, and the taste is delicate, as smooth as a child's skin, as gentle as a mother's caress. Every bite is full of happiness, recalling the innocent daily life of childhood, and the emotions are also

Extraordinarily relaxed.

Double-skin milk is a famous Cantonese dessert, invented in Daliang Town, Shunde, Guangdong Province. The product has a layer of milk skin that must be solidified twice. It is creamy and has a delicate and smooth texture, so it is called double-skin milk.

skin milk.