Daliang Double Skin Milk-as Delicate and White As Clouds

Name: Daliang Double Skin Milk-as Delicate and White As Clouds
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g milk; 2 (only chicken clean) egg; 2 teaspoons granulated sugar

by Fish tail

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Double skin milk, as the name suggests, is milk with a double skin. It is made by boiling and steaming with fresh milk and egg liquid. Because the finished product has two layers of thin skin on the surface, it is creamy, so it is called double skin milk.

It was first created in Daliang Town, Shunde, Guangdong, so it is also called Daliang Shuangpi Milk. It is said that in the late Qing Dynasty, a farmer named He Shisan in Shunde accidentally turned a trick in the buffalo while cooking breakfast in the early morning. Soon an old friend who knew the goods bought the formula and opened it. After the food stall, this Shunde double skin milk has become a tradition, and it has been handed down from the late Qing Dynasty to the present day, and is well-known.
(The above information comes from the Internet)"

Ingredients

250g Milk
2 (only chicken clean) Egg
2 teaspoons Granulated Sugar

Daliang Double Skin Milk-as Delicate and White As Clouds

1. All materials are ready.

Daliang Double Skin Milk-as Delicate and White As Clouds recipe

2. Pour the milk into the milk pot and cook on medium-low heat until it boils.

3. Pour into a bowl while it is hot and wait for it to cool.

4. After cooling, a layer of wrinkled milk skin will form on the surface of fresh milk, which is the first skin of double milk.

5. Separate the egg yolk and egg white, use chopsticks to beat the egg white for later use.

6. After the milk cools, a layer of milk skin will form on the surface. Use a bamboo stick to gently lift the corner of the milk skin, and slowly pour the milk into the bowl of egg whites.

7. Pour slowly so that the milk skin will lie on the bottom of the bowl. Leave a little milk to moisturize the milk skin in the bowl.

8. Add sugar to the egg white, and use chopsticks to mix the egg white, sugar, and milk evenly.

9. Pour the well-stirred egg liquid slowly along the side of the bowl back into the bowl with the milk skin. At this time, you can see that the first layer of milk skin will float on its own.

10. Cover the mouth of the bowl with plastic wrap, put it in a pot and steam over medium heat for 10 minutes.

11. It can be eaten hot or cold, the upper layer of milk is sweet and fragrant, and the lower layer is fragrant and smooth.

12. Scrape gently with a spoon, it is bright and smooth.

13. As delicate and white as a cloud.

14. Sweet and smooth, melts in the mouth.

15. The three characters are fragrant, slippery, and thick.

Tips:
1. Cook the milk until it is slightly boiled. Long-cooked milk will not only destroy the protein, but also can not form the milk skin.

2. The milk must be cooled thoroughly before pour it into the egg white and stir, otherwise the egg white will be blanched into egg flowers.

3. The authentic double skin milk is steamed with fresh buffalo milk. If buffalo milk is not available, you can use whole milk.

4. The steaming time and heat are also very important. You must use medium heat. If the firepower is too high, the finished product will easily become honeycombed. And the milk has to be turned off just after the milk has completely condensed. After a long time, the taste will become old.