Double skin milk

Overview

Double skin milk is a famous Cantonese dessert. Produced in Shunde District, Foshan City, Guangdong Province, it is sweet, tender and unique. The upper layer of milk skin is sweet and fragrant, while the lower layer of milk skin is fragrant and smooth. The aroma is rich and tender in the mouth, leaving a lingering fragrance on your lips and teeth. Some operation steps require the cooperation of two hands, so the photos are not very detailed. Please read the text.

Tags

• snacks
• cantonese cuisine
• children
• afternoon tea
• summer recipes
• fast food
• egg white
• white sugar
• milk

Ingredients

Steps

1. 1 Pour milk into bowl.

   

2. 2 Cover with plastic wrap and steam for ten minutes.

   

3. 3 While the milk is steaming, separate the egg whites and yolks.

   

4. 4 Beat the egg whites with a spoonful of sugar evenly.

   

5. 5 Mixed well.

   

6. 6 Let the milk cool slightly after taking it out of the pot, and there will already be a thin layer of milk skin on it.

   

7. 7 Use a knife or small spoon to lightly make a small slit on the edge of the milk skin.

   

8. 8 While opening the milk skin, slowly pour out the milk under the milk skin (don't pour all the milk, leave a little at the bottom of the bowl so that the milk skin is floating), and mix the poured milk evenly with the egg whites prepared previously. Better to filter it.

   

9. 9 Then pour the liquid from the previous step back into the milk bowl through the small opening, that is, under the milk skin.

   

10. 10 Cover with plastic wrap and steam for ten minutes.

    

11. 11 Cover with plastic wrap and steam for ten minutes.

    

12. 12 Take it out and garnish with wolfberry, or red beans, blueberries, or raisins.

    

13. 13 It tastes very good.