Double skin milk, as the name suggests, is milk with two skins. It is made from fresh milk and egg liquid after boiling and steaming. Because the finished product has two thin layers of skin on the surface, which is creamy and fat, 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 during the late Qing Dynasty, a farmer's son named He Shisan in Shunde accidentally messed up a pattern in the buffalo milk while preparing breakfast in the morning. Soon, an old friend who knew the goods bought the formula and opened a food stall. Eating Shunde double skin milk became a tradition and has been passed down from the late Qing Dynasty to this day and is well-known.
(The above information comes from the Internet)
Daliang Shuangpi Milk
- sweetening
- steamed
- ten minutes
- ordinary
Steps for Daliang Shuangpi Milk
1
All materials are ready.
2
Pour the milk into the milk pot and cook over medium to medium heat until slightly boiling.
3
Pour into a bowl while hot and allow to cool.
4
After cooling, a layer of wrinkled milk skin will form on the surface of the fresh milk, which is the first layer of double milk.
5
Separate the egg yolk and egg white, and 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. Gently lift up a corner of the milk skin with a bamboo stick and slowly pour the milk into the bowl containing the egg white.
7
Pour it slowly so that the milk skin can lie securely at 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 stir the egg white, sugar and milk evenly.
9
Slowly pour the evenly stirred egg liquid along the edge 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
Seal the mouth of the bowl with plastic wrap, place it in the pan 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 of milk is fragrant and smooth.
12
Gently scrape with a spoon to make it shine and smooth.
13
As delicate and white as a cloud.
14
Sweet and smooth, and melted at the entrance.
15
Three words, fragrant, smooth and strong.Daliang Shuangpi Milk Make Tips
1. Just boil the milk until it is slightly boiled. Milk that is boiled for a long time will not only destroy the protein, but will also not form the milk skin. 2. The milk must be cooled thoroughly before pouring into the egg white and stirring, otherwise the egg white will be scalded into egg flowers. 3. Authentic double skin milk is steamed with fresh buffalo milk. If buffalo milk cannot be purchased, whole milk can be used. 4. The steaming time and fire conditions are also very important. You must use medium heat. If the firepower is too high, the finished product will easily become beehives. And turn off the heat just after the milk has completely condensed. Over time, the taste will get old.