Double skin milk, how to get it, I know Q I

Ingredients: a large bowl of Mengniu milk (about 400ml, even more greedy, you can come in proportion), two egg whites, two spoons of white sugar 1) First pour the milk into the pot and just boil it (it will destroy the protein after burning for a long time, and it will not be able to form milk skin), and then pour it into a large bowl, at this time you can see a layer of wrinkled milk skin on the surface of the milk. 2) Take an empty bowl and put two egg whites (the method of separating egg whites and yolks must be known to everyone, so I won't say more), two spoonfuls of sugar, stir well until the sugar is dissolved (don't beat for too long, otherwise the eggs will become bubbles) 3) After the milk is slightly cool, use chopsticks to puncture the milk skin, then slowly pour the milk into a large bowl with egg whites, stir well, and then slowly pour back the large bowl with the milk skin along the edge of the bowl, you can see that the milk skin will float on its own (pour it upside down, I remember to make magic).

4) Finally, put the milk in the pot and steam it for about 10 minutes, then prick it in the middle with chopsticks, and if there is no milk flowing out, it means that it has all condensed, and it is done. The first layer of milk skin is sweet, the second layer is smooth, and the match is seamless, so it is called "double skin milk", and you can eat hot and cold food, and the same delicious is invincible. If you like it, you can also add lotus seeds and red beans to steam together, which is more nutritious and beautiful.

Tips:1To use whole milk, the higher the fat content, the better; 2.

Let the milk boil for a while to allow time for the milk skin to fully curd; 3.It should be simmered slowly, and the milk should be turned off as soon as it is all curd, and the taste will not be good when it is old.

Double skin milk is a dessert.

Double skin milk is a traditional Cantonese dessert made from milk, sugar and egg whites. During the Qing Dynasty, it originated in Shunde, Guangdong, and was made of buffalo milk. Its name is derived from the process in which it is made, and it takes two steaming times to form two layers of skin.

The double skin milk has a delicate and smooth taste, melts in the mouth, and is sweet and delicious. It is not only suitable for dessert, but also can be eaten with fruits, jams, etc., and the taste is more varied. In addition, Double Skin Milk also has a certain nutritional value, rich in nutrients such as protein, calcium and vitamins.

Double skin milk is a very popular traditional dessert, although the production process is tedious, but the taste is very delicious, double skin milk is very popular among young people.

Precautions for making double skin milk

1. Material selection: choose fresh milk and egg white. Whole milk should be used to ensure a more delicate taste of the double skin. Whip the egg whites until they are firm and foamy, which will make the double skin milk thicker.

2. Cooking time: The first cooking time should not be too long, otherwise it will cause uneven coagulation of milk and affect the taste. The second steaming time should not be too long, otherwise it will make the double skin milk too heavy.

Generally speaking, the first steaming is about 15 minutes, and the second steaming is about 10 minutes.

3. Choice of bowl: Use stainless steel or porcelain bowls to make double skin hail high milk, which can avoid double skin milk sticking on the bowl. At the same time, the size of the bowl should be moderate so that it does not spill when steaming.

Double skin milk is a Cantonese dessert made of water and milk, which originated in Shunde, Guangdong during the Qing Dynasty, and is now spread throughout Guangdong, Macao, Hong Kong and other places. It is said 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 in this way, "double skin milk" was born. <

Double skin milk is a Cantonese dessert made of water and milk, which originated in Shunde, Guangdong during the Qing Dynasty, and is now spread throughout Guangdong, Macao, Hong Kong and other places. It is said 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 in this way, "double skin milk" was born.

Double skin milk is a Cantonese dessert.

Double skin milk is a kind of delicacy in Shunde, which is made from buffalo milk as raw material and adding egg white, sugar and other accessories. Now it is all over Macao, Guangdong, Hong Kong and other places. It is said that Shunde double skin milk was founded in the late Qing Dynasty, was a local farmer in Shunde in the early morning when cooking breakfast, accidentally turned a trick in the buffalo milk, and inadvertently mixed out the folk delicacy "double skin milk", and has been passed down to this day.

The upper layer of double skin milk is sweet, the lower layer of milk skin is smooth and moist, it tastes fragrant, and the entrance is tender and smooth, making people feel fragrant, a bit like ice powder, but the milk taste of double skin milk is relatively heavy. With the development of the times, there are many types of double skin milk, including mango double skin milk, coconut double skin milk, red bean double skin milk, etc.

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. <>

Summary. Pro, double skin milk and milk skin are one thing.

Are double skin milk and milk skin the same thing?

Pro, double skin milk and milk skin are one thing.

"Double skin milk" is known as the king of desserts in Guangdong. This special snack made of milk, egg whites and sugar is a mixture of milk, egg whites and sugar, which originated in Shunde, Guangdong Province, and has a history of more than 100 years. Its shape is like paste, the color is white, the taste is delicate and tender, such as silk, and it melts in the mouth; The taste is fragrant but not heavy, sweet but not greasy, and the lips and teeth are fragrant after eating.

According to the difference of personal preferences, it is divided into many varieties such as original double skin milk, red bean double skin milk, lotus seed double skin milk, double skin milk nest eggs, etc., which can be hot or cold, suitable for desserts after cooking, can help digestion and nourish the stomach, especially for women, often eat, and has the effect of beauty and beauty.

"Milk skin" is a thin skin formed on the surface of fresh milk after it has been boiled and cooled, which is white or yellowish. The outer sides of the milk skin are made up of proteins, and the inner side is a thick layer of fat. The outer protein layer protects the inner fat from oxidation or delays oxidation.

The composition of milk skin is generally 10%-20% protein, 40%-50% fat, less than 10% moisture, and the rest is carbohydrates and minerals.

Wrong pro. Not a thing.

Double skin milk manufacturing method.

Ingredients. 500ml of fresh milk, 3 eggs, white sugar at will.

Steps. 1.Pour the milk into a pot and heat it, but do not boil it, as it will not easily form a milk skin after boiling.

2.The heated fresh milk is poured into a container and placed in a ventilated place to wait for the formation of the cracked milk skin (this layer of milk skin is formed by the hot air of the fresh milk on top of the milk skin).

3.Use a knife or chopsticks to cut an opening (the mouth should not be too small, if it is too small, it is easy to press the milk skin underneath when it is poured back).

4.Pour out the milk from underneath the crust and leave a little milk in the bowl.

5.Pour out the milk bowl with a layer of milk skin at the bottom of the bowl.

6.The yolk of the egg is separated from the egg white, and the egg white is beaten as much as possible.

7.Mix with poured milk and sieve 1-2 times to remove foam.

8.Add sugar to the milk protein mixture, then pour the mixed milk protein back into the bowl along the opening where the milk skin was poured out, and the layer of milk skin at the bottom of the bowl will float on its own.

9.Cover the bowl with plastic wrap. Put cold water into the pot, heat it over medium-low heat for about 15-20 minutes, do not open the lid, and simmer for 5-10 minutes before opening it.

Double skin milk is a well-known Cantonese dessert. Produced in Shunde District, Foshan City, Guangdong Province, it is sweet and tender, and has a unique style. The upper layer of milk skin is sweet, and the lower layer of milk skin is smooth and moist. The aroma is rich and tender in the mouth, leaving a fragrance on the lips and teeth.

Teach you how to make double skin milk simple, tender and delicate.

Double skin milk is a Cantonese dessert. During the Qing Dynasty, it originated in Shunde, Guangdong, and was made of buffalo milk. Now it is all over Guangdong, Macau, Hong Kong and other places.

Let's learn how to make delicious double skin milk!

How to make double skin milk? Beat the egg sugar in a bowl, stir well, add the milk, cover with plastic wrap and put it in the pan, then add the dragon fruit and mango fruit.

hello！I am a well-known Cantonese traditional dessert, double skin milk. The entrance is smooth and refreshing, the taste is delicate, and the milk is full of fragrance, Shunde does not go often, but the double skin milk can still be eaten often.

Beat an egg, leaving only the egg white, beat up, pour in a box (250 ml) of bright extra thick milk, if you like sweet, add some sugar, stir evenly and steam in boiling water for 10 minutes.

Beat two eggs, pour a bottle of milk, beat evenly with a whisk, strain it, cover it with a layer of plastic wrap and steam it in a pot for 8 minutes, and sprinkle some favorite dried fruits after steaming.