Mango Double Skin Milk

Overview

Double skin milk is our special delicacy in Shunde, Foshan. The reason why it is called double-skin milk is because it has a thick layer of milk skin on the surface that needs to be condensed twice to form. First pour the boiled milk into a bowl. After it naturally condenses into a layer of milk skin, pour the milk out, mix it with the egg whites, and then pour it back into the bowl to let the milk skin float. Then bake it in a steamer or oven - the high-heat milk will condense a layer of milk skin again during the cooling process, so it is known as double-skin milk. Since milk with a higher fat content will form a mellower and thicker milk skin, adding an appropriate amount of whipping cream to ordinary milk can increase the fat content in the milk. In addition, the proportion of egg white in milk is also very important. If the fat content determines whether the milk skin of double skin milk is thick and mellow enough, the content of egg white directly determines the taste of double skin milk. Too much egg white will make the double skin milk taste too hard and have a strong eggy smell. Delicious double skin milk must be tender and smooth without any eggy smell. This time, the double-skin milk is baked using the oven water bath method at 150 degrees for 60 minutes. The double-skinned milk made is tender, smooth and fragrant, and very delicious. The built-in baking pan of the DL-K38E Baking Cube is quite deep and can be directly filled with water for water bathing without the need for a special water bath tray, which is great.

Tags

• baking
• snacks
• cantonese cuisine
• children
• afternoon tea
• summer recipes
• condensed milk
• egg white
• mango
• whipping cream
• whole milk
• fine sugar

Ingredients

Steps

1. 1 First prepare the materials.

   

2. 2 Pour the whole milk, light cream, condensed milk, and granulated sugar into the milk pot, heat over low heat and stir evenly.

   

3. 3 Cook until slightly bubbling and then turn off the heat.

   

4. 4 Pour the cooked milk into the 4 prepared small tin foil bowls. The hot milk cools slowly. During the cooling process, a layer of milk skin will form on the surface.

   

5. 5 After the milk skin is formed, pour the milk in the bowl back into the milk pot (use chopsticks to block the milk skin before pouring), leaving the milk skin in the bowl. (When pouring, don’t pour all the milk, leave a little at the bottom of the bowl. This way the milk skin will not stick to the bottom of the bowl but can float.)

   

6. 6 Beat the egg white thoroughly with chopsticks. Then pour the milk in and stir evenly.

   

7. 7 Then sift the milk mixed with the egg whites. Slowly pour the sifted milk back into the small tin foil bowl.

   

8. 8 Seal each of them with tin foil, and pour boiling water into the baking pan. It is best that the liquid surface can soak into the milk noodles in the bowl.

   

9. 9 Bake in the middle rack of the oven preheated to 150 degrees for 10 minutes for 60 minutes.

   

10. 10 After taking it out of the oven, open the tin foil and let the double-skin milk cool naturally and form a second layer of milk skin on the surface.

    

11. 11 Before tasting, add fruit as you like, I added mango dices. The flavor will be different if you eat it after refrigeration. I like to eat refrigerated double skin milk in the summer, and warm in the winter!