Double skin milk

Double skin milk

Double skin milk (Cantonese: 雙皮奶, soeng1 pei4 naai5) is a Cantonese dessert made of milk, egg whites, and sugar. It is first invented in Shunde, Guangdong. [1] It is a velvety smooth milk custard somewhat resembling panna cotta, with two skins. The first skin is formed during cooling of the boiled milk and the second when cooling the cooked custard. Traditionally buffalo milk is used; its higher fat content compared to cow's milk produces a smooth texture. This dessert is particularly famous in Shunde, Guangzhou, Macau, and Hong Kong area.

History

Double skin milk originates from Shunde District in Guangdong. It is said to have been created by Grandma Dong in 1850 in Shunde. Cowherd Grandma Dong, Xiaohua Dong, tried hard to store the milk which can not be sold out. One time, she tried to boil the milk and found a skin on the milk after cooling down. The skin was surprisingly delicious. After several reform, we have today's double skin milk. And Granma Dong became the originator of double skin milk. Nowadays, the making skills of double skin milk were listed as Shunde Intangible Cultural Heritage.

See also

References

  1. ↑ Zhu, Xinrui (26 October 2012). "Recipe: Double-skin milk pudding". Vox Magazine. Retrieved 4 August 2015.
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