Is double skin milk delicious? Why is double skin milk called double skin milk?

It's delicious, but it varies depending on personal taste.

One theory is that in the old days, there was a man who put aside the leftover milk sold the day before, and after the frosting, he found that there was a layer of milk skin on the surface, and he thought it was funny, and the next day he poured a layer of milk on it, and so the "double skin milk" was born.

Second, it is said that at the end of the Qing Dynasty, a local farmer in Shunde accidentally turned over a trick in the buffalo milk when cooking breakfast in the early morning, and inadvertently concocted the folk delicacy "Shuangpi milk", which has been passed down to this day.

Authentic double-skin milk is to boil the freshly milked buffalo milk in the morning, but not to open, pour it into the bowl while it is hot, the heat will make the surface of the fresh milk form a milk skin; After the milk is completely cooled, then leave the skin to remove the milk, and then add fine sugar and egg whites to the poured milk, stir well, and slowly pour the mixed milk back into the original bowl, so that the original milk skin floats, put it on the fire to steam, and soon it can produce a layer of skin.

Double skin milk is rich in protein, has the ability to maintain potassium and sodium balance, and eliminates edema. Boosts immunity. Regulate blood pressure, buffer anemia, and be conducive to growth and development.

Rich in calcium, calcium is the basic raw material for bone development, directly affects height, regulates the activity of enzymes, participates in the activity of nerves and muscles and the release of neurotransmitters, regulates the secretion of hormones, regulates heart rhythm, reduces cardiovascular permeability, controls inflammation and edema, maintains acid-base balance, etc.

Step 3: After the milk is boiled, pour it into a large bowl and set it aside to cool, when it is completely cooled, you will see that the top layer of the milk has a layer of milk skin Step 4: Use a toothpick to puncture the milk skin so that the milk skin sinks to the bottom of the bowl, then pour the cooled milk into the pot, and the layer of milk skin is left in the bowl Step 5:

Pour the ingredients from step 2 into the pot with the milk, then add the sugar and stir well Step 6: Pour the ingredients from step 5 into the bowl with the milk skin, and you will notice that the milk skin will float up after pouring. Step 7:

Cover with plastic wrap, remember to prick a few holes in the plastic wrap, then put it in the pot to steam, and after about 20 minutes, the freshly piping hot double skin milk will be baked. This kind of thing is not used to eating by ordinary people, but it is okay to eat some in your spare time! Added:

Double skin milk is a famous dessert in Guangdong, in Guangdong, it is difficult to study which family's double skin milk can be called authentic, however, because Shunde Daliang is famous for milk, so Shunde Daliang people use water milk to make double skin milk is quite unique. There are so many famous Shuangpi milk shops in Guangdong, and they have already opened chain stores in various cities, including Minxin, Renxin and Nanxin. The most authentic is Nanxin, and Double Skin Milk is the signature food of Nanxin Milk Dessert Shop.

The store is located at No. 45 No. 10 Fu, founded in 1939 by Huang Jingyun of Daliang, Shunde. Its double skin milk is mixed with high-quality buffalo milk and egg white, sugar, etc., and the milk is stewed in two layers of coagulation color white, paste, semi-solid, smooth and smooth, the milk skin does not leave the edge of the bowl, the flavor is sweet and fragrant and soft, rich in nutrition, unique, and has the effect of moistening the lungs and nourishing the skin. Nanxin Double Skin Milk is famous, and there is such a legend about Double Skin Milk:

In the old days, there was a man who put aside the leftover milk sold the day before, and after the frosting, he found that there was a layer of milk skin on the surface, which he thought was interesting, and the next day he poured a layer of milk on it, and in this way, "double skin milk" was born. Of course, this is just a legend, the number of double skin milk Shunde Daliang is the most famous, the founder of Nanxin double skin milk is a native of Shunde, in 1943 in Guangzhou opened a store and became famous in one fell swoop.

Hello, I am glad to serve you and give you the following answer: Double skin milk is a traditional food that is loved by many people, but it is not very popular because it is not very good in texture and taste. To make Double Skin Milk more popular, something needs to be done to improve its texture and taste.

First of all, to improve the taste of double skin milk, you can add some vegetable oil during the production process, which can make double skin milk softer. Secondly, to improve the taste of double skin milk, you can add some seasonings such as sugar, salt, spices, etc. during the production process, which can make double skin milk more delicious. Finally, to make Double Skin Milk more popular, you can add some fresh ingredients such as fruits and vegetables to the making process, which can make Double Skin Milk more delicious and delicious.

In conclusion, to make Double Skin Milk more popular, there are a few things that need to be done to improve its texture and taste, such as adding vegetable oils, seasonings, and fresh ingredients. In addition, when making double skin milk, it is necessary to pay attention to temperature control to ensure the texture and taste of double skin milk.

Eat with your mouth closed.

The practice of double skin milk:

1. Put the whole milk in a bowl, cover the bowl with a layer of plastic wrap, put it in the steamer, and steam for about 10 minutes;

2. Separate the egg whites and egg whites in the eggs, stir the egg whites evenly, and don't beat for a long time or they will be beaten;

3. Take out the steamed milk of the brother and let it cool, after cooling, a layer of milk skin will be formed on it, and use a sharp knife to draw about 10 cm along the edge of the bowl;

4. Pour out most of the milk, leave some bottom at the bottom of the bowl and do not pour it clean, add the egg white and sugar to the milk with a well-stirred mixture;

5. Sift the egg white milk liquid and sieve off the unbeaten part of the egg white. If there are bubbles and milk foam in the custard, skim it with a spoon;

6. Slowly pour the egg white milk liquid into the bowl along the gap in the milk skin just scratched, so that the milk skin floats on it;

7. Apply plastic wrap and steam in the pot again, turn off the heat after steaming for 10 minutes on medium heat, do not lift the lid and simmer for 5 minutes before taking it out.

Double skin milk is a well-known Cantonese dessert. Produced in Tongde, Guangdong, China, sweet and tender. Because the dessert has a double milk skin, the upper milk skin is sweet, and the lower milk skin is smooth and moist, so it is named "double skin milk".

Production method: 1. Boil the fresh milk first, but not boil;

2. Pour into a bowl while hot;

3. Wait until the surface of the fresh milk forms a milk skin, pierce the milk skin with chopsticks, and slowly pour out the milk in the bowl;

4. Add an appropriate amount of egg white, white sugar'Pour out the milk"Medium, stir well;

5. Slowly pour the milk back into the original bowl along the edge of the bowl, and the milk skin of the original Lilutan slowly floats;

6. Put the bowl on the fire and steam it to form the second layer of skin.

Materials. Milk 250 grams.

Condensed milk 25 grams.

2 eggs.

Cranberries to taste. Steps.

1. Pour the pure milk into a bowl and cover with plastic wrap.

2. Pour water into a pot and bring to a boil, cover the pot and steam over medium heat for 10 minutes.

3. Separate the egg whites from the egg whites, and mix the egg whites and condensed milk well. Egg yolks can be used to make egg yolks and soluble beans or others, so don't waste them.

4. After the temperature of the steamed milk drops slightly, a layer of milk skin will form on the surface.

5. Use a toothpick on the edge of the bowl to pick a small opening on the surface of the milk skin, use a toothpick to block the milk skin, do not pour it out, pour the milk under the milk skin into the egg white, and reserve some in the bowl, otherwise the milk skin will stick to the bowl and will not float.

6. Stir the poured milk and egg whites well and strain.

7. Pour the filtered milk into the bowl along the edge of the bowl, cover with plastic wrap, and poke a few small holes with a toothpick. It is best to use a measuring cup-like utensil for pouring into a bowl, with a pointed spout that is easy to pour.

8. Bring the water to a boil in the pot, put the milk into the pot, cover the pot and steam over medium heat for 10 minutes, simmer for about 5 minutes and then open the lid.

9. Put the cranberries on it and you're done.

Tips: It is best to use fresh milk for milk, and condensed milk can be replaced with white sugar, and the sweetness can be appropriately increased or decreased according to your taste. It can be drunk hot in the winter and refrigerated in the summer.

Materials:

Appropriate amount of sugar, 1 egg, 1 bag of milk.

Method

1.Add the sugar to the milk and heat it, pour the hot milk into a bowl and let it cool.

2.Separate the egg whites and whisk the egg whites to combine.

3.Pour the cooled milk into the egg whites and stir well (but be careful not to lift the crust and not finish it, otherwise the crust will sink to the bottom of the bowl).

4.Then pour the stirred milk back down the edge of the bowl so that the skin will float up.

5.Steam on high heat for 20 minutes.

Tips

Milk: 1 bag (I use Mengniu).

Sugar: Appropriate amount (this is added according to personal taste).

Put the fresh milk into the pot and steam for 10 minutes, then separate the egg white from the egg yolk, put white sugar in the egg white to stir, pick up the egg skin with a toothpick, pour it out of the bowl, and then pour the stirred egg white into the remaining milk, stir well and then pour it into the bowl, and then steam it in the pot for 10 minutes, so that it is ready.

Usually when we make it, we must prepare the ingredients, and then we must prepare the pure milk, you can pour the pure milk into the pot, boil the pure milk, and then there will be a layer of skin on the pure milk, and then we pour the milk into the egg white, mix evenly, you can put some red beans, and it is done.

First of all, you need to put the milk into the pot and boil, add sugar to the egg white, stir and stir until it is foamy, you need to let the milk cool, add the egg white in it, stir well, put it in the pot and steam it.

Double skin milk is a traditional Cantonese dessert made with ingredients such as milk, sugar and orange blossom water. Its name derives from its unique material, double leather. The first layer is cooked milk skin, when the surface of the milk forms a thin layer of skin, which will solidify due to heating when roasted to form a thin layer of milk skin.

The second layer is milk, which is softer and more delicate, and is made by milk and sugar absorbing orange blossom water and coagulating.

According to the traditional production method, the double skin milk is quickly roasted to produce a cooked cow hood and high milk skin, and then a mixture of milk and sugar is added to make a second curd. Nowadays, double skin milk can also be roasted in a casserole or stainless steel metal pot, but the best taste still comes from the traditional clay pot.

In China, double skin milk is a very popular dim sum that can be found in dessert shops or late-night street stalls. It is usually served hot or cold, and can also be eaten as a cold cake in the summer, which is refreshing and delicious. Because of its rich flavor, glutinous rice texture, and tender taste and refreshing orange blossom water, Double Skin Milk is loved by the majority of young and old.

Overall, Double Skin Milk is not only a part of Cantonese food culture, but also one of the treasures of Chinese dessert culture, and its unique taste and combination of ingredients make it one of the must-try delicacies. <>