Ingredients for Shunde Double-Skin Milk: Pasteurized water buffalo milk 200g, egg white 30g, white sugar 12g.
Method: Step 1: Take an egg and separate the egg white for later use.
Step 2: Pour the pasteurized water buffalo milk into a bowl and heat it in a steamer until small bubbles appear, then remove and let it cool.
Step 3: After cooling, the first layer of milk skin will form.
Step 4: Use a bamboo skewer to cut along the edge of the milk skin.
Step 5: Hold the milk skin with a bamboo skewer or chopsticks, and pour out the milk, leaving a little milk at the bottom of the bowl.
Step 6: Add white sugar and egg white into the milk.
Step 7: Stir evenly.
Step 8: Strain the mixture.
Step 9: Cover with plastic wrap, poke a few holes, and steam for 10 minutes.
Step 10: After cooling, the double-skin milk is ready.
Step 11: You can also add ingredients like red beans to complement the dish.
Cooking Tips for Shunde Double-Skin Milk: 1. Stir the egg white evenly to avoid affecting the coagulation effect.
2. It is recommended to use pasteurized water buffalo milk with a protein content of 4% or higher.
3. The thickness of the milk skin is related to the fat content in the milk; the higher the fat content, the better.
There are tricks to making delicious dishes, and I have little tricks for each of my dishes. You can search for ‘Cantonese Snacks’ to directly view my recipes!
