Double skin milk [Guangdong Guangzhou specialty]

What is double skin milk? Authentic Guangdong Guangzhou specialty: Double skin milk

Content summary:Do you want to know what double skin milk is? This article is a specialized article that provides a detailed introduction toGuangdong Guangzhou specialty - Double Skin Milk. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Double Skin Milk. The full text takes about 7 minutes to read, mainly including the basic introduction of Double Skin Milk and its nutritional value? What are the product characteristics of double skin milk? How did the history of double skin milk come about? The production method of double skin milk, etc

Basic introduction of double skin milk

Double skin milk is a characteristic snack of the Han ethnic group in Guangdong. As the name suggests, milk with double skin is also included. It is said that a farmer named He Shisan from Shunde City, Guangdong Province, accidentally made a trick in the water buffalo milk while cooking breakfast in the morning. Soon after, an old friend who was knowledgeable bought the recipe and opened a stall. This Shunde double skin milk became a tradition, and double skin milk has been passed down from the late Qing Dynasty to the present day

The essence of double skin milk lies in its milk skin, which is known to contain rich protein, calcium, phosphorus and other trace elements. Whether it's summer or winter, hot or cold, it can be tasted with a sweet taste. You can also add red beans, lotus seeds, nest eggs, grapes, ginger juice and other ingredients on top of the double skin milk. There are various styles and varieties to satisfy different preferences

How did the history of double skin milk come about

Shunde Shuangpi Milk was first created in the late Qing Dynasty. The first Shuangpi Milk was made by a farmer in Shunde by accident. Later, through the improvement of different people and the integration of different factions, the current Shuangpi Milk gradually came into being. It is said that Dong Jiewen, the founder of Renxin Double Skin Double Skin Milk, and his father Dong Xiaohua made a living by raising cows in Baishi Village, Daliang, Shunde, and made various types of double skin milk with their father. There are many hills and hills near Daliang, with lush water and grass. The local water buffalo they raise produce little milk, but the quality is high, the moisture is low, the oil is high, and it is particularly fragrant. Therefore, Daliang water buffalo milk is extremely popular, and the water buffalo breeding industry has always been prosperous

Method for making double skin milk

Ingredients: a large bowl of Mengniu milk (about 400ml, according to the proportion), two egg whites, two spoons of white sugar

1) First, pour the milk into the pot and boil it (burning it for a long time will damage the protein and prevent the formation of milk skin), then pour it into the large bowl. At this point, a wrinkled layer of milk skin can be seen on the surface of the milk. (If the milk skin is incomplete after half a day, you can put it in the microwave for one to two minutes, and the milk skin will appear very intact.)

2) Take an empty large bowl and put two egg whites and two spoons of sugar in it, stir well until the sugar dissolves (don't beat it too long, otherwise the egg will become foamy)

Method of separating the egg yolk:First, beat the egg into a large plate, a small empty beverage bottle, remove the lid, and use your hands to squeeze out the air in the bottle. Don't let go of your hands, keep the bottle mouth close to the center of the egg yolk, and then quickly release your hands to let the injected air suck up the egg yolk together.You can suck up to four or five at most. Just pour it out one by one when needed, it's both stimulating and easy to use

3) After the milk cools slightly, use chopsticks to puncture the milk skin, then slowly pour the milk into the large bowl containing egg whites, stir evenly, and then slowly pour it back along the edge of the bowl to the large bowl with the milk skin remaining. You can see that the milk skin will float up on its own

4) Finally, put the milk into a pot and steam it in the middle for about ten minutes. Use chopsticks to poke it in from the middle. If there is no milk flowing out, it means it has all coagulated, and the task is done