Double Skin Milk

Name: Double Skin Milk
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g Whole milk; 40g Light cream; 60g condensed milk; 45g Egg white; Some Honey bean

by White~Mist (from Tencent.)

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Shuangpi milk is a famous Cantonese dessert, a classic Han snack, belonging to Cantonese cuisine. Produced in Shunde, Guangdong, China, it is sweet, fragrant, tender and unique. Double skin milk is very famous in Guangdong. In Macau, Yishun’s double skin milk is the most famous. In Guangzhou, the Nanxin dessert shop, which has been in business since the 1940s, is the most famous. In Hong Kong, the Australian Dairy Company is the most famous. In Shunde, Renxin and Minxin are the most famous. The double skin milk has a strong fragrance and a tender and smooth mouth, which leaves the lips and teeth with fragrance. Double skin milk is called "double skin milk" because its surface has a thick layer of milk that needs to be coagulated twice. First pour the boiled milk into a bowl, and after it has naturally condensed into a layer of milk skin, pour out the milk, mix it with the egg white sugar, and then pour it back into the bowl to let the milk skin float. Then put it on the steamer-the steamed milk will condense a layer of milk skin again during the cooling process. It takes two coagulation to form the thick milk skin that is characteristic of the double skin milk surface.

Ingredients

Double Skin Milk

1. Put whole milk, whipped cream, and condensed eagle milk together and stir well.

2. Put it on a gas hood and heat it on a low heat, and then cook it until it is slightly bubbling to turn off the heat (don't boil it until it boils, just bubbling slightly)

3. Pour the boiled milk into the prepared small bowl. (Wait for the milk in the bowl to cool down slowly. During the cooling process, a layer of milk skin will form on the surface)

4. After the milk skin is formed, pour the milk in the bowl back into the milk pot, block the milk skin with chopsticks and pour, leaving the milk skin in the bowl. When pouring, do not pour all the milk, leave a little bit at the bottom of the bowl. This way the milk skin will not stick to the bottom of the bowl but can float.

5. Beat the egg whites thoroughly with chopsticks.

6. Then pour the milk in and mix well.

7. Sift the milk mixed with the egg whites.

8. Place the sifted milk against the wall of the bowl and slowly pour it back into the small bowl. (The milk skin will re-float during the pouring process, so we get a bowl of milk with milk skin floating on the surface)

9. Put half a pot of water in the steamer, seal the surface of the bowl with plastic wrap, cover the lid of the steamer, bring the water in the steamer to a boil, turn to medium and low heat, steam for 12 minutes, turn off the heat, and it will be ready .

10. Take the plastic wrap and let the double skin milk cool naturally. During the cooling process, a second layer of milk skin will be formed, giving the surface a thick milk skin.

11. Double skin milk can be eaten after warming, or it can be eaten after refrigerating, just put honey beans or your favorite fruit.

Tips:
The consistency of double skin milk is different when it is hot and cold. After refrigerating double skin milk, the coagulation is better and the skin on the surface is more mellow, so I personally prefer double skin milk after refrigeration.