When it comes to double skin milk, of course, the most famous one is Shunde double skin milk in Guangdong. The stories and practices of its origin can also be said to be various. The most common saying is that a mother-in-law surnamed Dong invented it in Daliang, Shunde, in the late 19th century. The reason why it got its name is because of the two layers of milk skin formed in the process of making. The upper layer of milk skin is mellow and full-bodied, and the lower layer of milk skin is smooth and tender. It is a perfect match for red beans, lotus seeds, mangoes and jam. The formula can be made into 2 small bowls or 1 large bowl.

Ingredients

150g whole milk
50g light cream
1 egg white
15 g Sugar
5g vanilla extract
Right amount of red beans

Directions

Step 1
Pour milk, cream, sugar and vanilla into a small pot. Heat the milk with medium and low heat until the milk starts to bubble slightly. Pay attention not to let the milk boil completely for a long time, otherwise many bubbles will be formed. Pour the hot milk into two small wide mouth containers or a large heat-resistant bowl, and let it stand for more than 5 to 10 minutes until a layer of milk skin is formed above it.

Step 2
Beat the egg white a little while the milk cools. Don't overdo it.

Step 3
Use a knife or fork to make a 7 or 8 cm cut on the side of the cooled milk skin, and slowly pour the milk from the bowl into another bowl.

Step 4
Don't pour all the milk, leave a little milk under the skin to prevent the skin from sticking to the bottom of the bowl. Set aside the bowl with the milk skin.

Step 5
Pour the egg white from step 2 into the skimmed milk, stir well and sift. If there are any bubbles, skim them off with a spoon.

Step 6
Slowly pour the screened egg white milk back into the milk skin in step 3 along the incision of the milk skin just cut and along the inner edge of the bowl, and the milk skin will float on the top.

Step 7
Bring the water in the steamer to a boil. Cover the container with double skin milk with plastic film or tin foil. Cover the pan. Steam over medium low heat for 15-20 minutes. Turn off the heat. Let the double skin milk simmer in the steamer for about 5 minutes, then lift the lid and take it out.

Step 8
After taking out the double skin milk, it looks very wobbly at this time. It should be kept in the refrigerator for more than 1 hour, and then it can be eaten with honey beans and mango kernels~