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.
Ingredients
- 500 ml whole milk
- 3 egg white
- sugar appropriate amount or Feel free
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.
- Separate the egg whites, add sugar, stir evenly, do not use too much force, stir gently
- 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.
- 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.
- 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.
- I poured the milk mixture into a measure like this because it has a small tip
- 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).
Tried this recipe?Let us know how it was!