Shunde double skin milk recipe

double skin milk

Double Skin Milk, a delicacy as delicate as silk, offers a visual and tactile experience that’s truly exquisite. When I first laid eyes on this bowl of sweet creamy dessert, Double Skin Milk seemed like gazing upon a pristine, jade-like lake. The fine, delicate ripples on its surface appeared almost as if meticulously crafted by nature, beckoning irresistibly for a taste of this delectable treat.

In the alleys of Shunde, there is a long-standing shop known for its secret recipe of milk custard passed down through generations, regarded as a family treasure. The formula is said to have been guarded with dedication by ancestors, and each bowl of Double-Skin Milk carries deep respect for family culture. Today, with the development of the times, this shop has incorporated some innovative elements while preserving tradition, bringing a new vitality to Double-Skin Milk. Every tasting experience is a delightful fusion of tradition and modernity.

double skin milk

shunde double Skin Milk

Double skin milk is a Cantonese dessert. It originated from Shunde, Guangdong during the Qing Dynasty, and used buffalo milk as raw material. Shuangpi milk product stores are now located in Guangdong, Macau, Hong Kong and other parts of the country.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Snack
Servings 3

Ingredients
  

  • 500 ml whole milk
  • 3 egg white
  • sugar appropriate amount or Feel free┬á

Instructions
 

  • First, boil the milk in the first step. When the milk boils a little, turn off the heat. Pour the milk into a bowl and let it sit for a while until the milk skin comes out.
    double skin milk
  • Separate the egg whites, add sugar, stir evenly, do not use too much force, stir gently
    double skin milk
  • Use a toothpick to carefully pick up the milk skin, pour the milk into the egg whites, and leave the milk skin in the bowl.
    double skin milk
  • Stir the milk and egg whites evenly. You can taste it at this time to see if it is sweet enough. Don't be afraid of raw eggs because the milk was still a bit hot when I poured it in.
    double skin milk
  • Strain the milk mixture. If you see lumps of egg white, mix it with the milk in the strainer. Just use a whisk to stir it in the strainer as shown in the picture.
    double skin milk
  • I poured the milk mixture into a measure like this because it has a small tip
    double skin milk
  • Pour the milk back into the bowl with the milk skin. At this time, you will see the bottom milk skin floating up. Wrap it with plastic wrap and steam it for 10 minutes over high heat. Do not lose one second or more (steam after the water boils).
    double skin milk
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