Cantonese cuisine
VicentaLakin
TWO-SKINNED MILK IS OUR SPECIALTY FOOD FROM FUSHAN SUN-DE. IT IS CALLED “TWISTED MILK” BECAUSE IT HAS A LAYER OF SKIN THAT TAKES TWO CONDENSATIONS TO FORM. FIRST, BOILED MILK IS POURED INTO THE BOWL, THEN NATURALLY CONDENSED INTO A LAYER OF MILK, THEN THE MILK IS POURED OUT, MIXED WITH THE EGG, AND THEN REWINDED BACK INTO THE BOWL, SO THAT THE MILK WILL FLOAT. THEN YOU'LL BE IN A STEAM PAN OR A BAKER - HIGH-HEAT MILK, WHICH CONDENSES ONCE AGAIN DURING THE COOLING PROCESS, SO IT'S CALLED "TWICE MILK". SINCE THE HIGHER THE FAT, THE THICKER THE MILK SKIN IS FORMED, IT IS POSSIBLE TO INCREASE THE FAT CONTENT OF MILK BY ADDING A SUITABLE AMOUNT OF LIGHT CREAM TO THE NORMAL MILK. IT IS ALSO IMPORTANT THAT THE PROPORTION OF EGGNOMOUS MILK IN MILK IS HIGH, AND IF THE FAT CONTENT DETERMINES WHETHER THE SKIN OF DOUBLE-SKINNED MILK IS THICK ENOUGH, THE CONTENT OF THE EGGNOG DIRECTLY DETERMINES THE TASTE OF DOUBLE-SKINNED MILK. TOO MANY EGGS, WHICH MAKES THE TASTE OF DOUBLE-SKINNED MILK TOO HARD AND HEAVY. TASTY DOUBLE-SKINNED MILK MUST BE YOUNG AND SMOOTH, WITH NO EGG SMELL. THE TWO-SKIN MILK WAS BAKING WITH AN OVEN BATH FOR 150 DEGREES AND 60 MINUTES. IT TASTES GOOD. THE DL-K38E GRILLED CUBES ARE DEEP, SO THEY CAN BATHE DIRECTLY WITH WATER, WITHOUT THE NEED FOR A SPECIAL BATH。
