Double skin milk

Double Skin Milk

Double skin milk (aka, milk custard ,Shuang Pi Nai) is a famous dessert which is known for being delicious and nutritious in both Guangdong and Hong Kong.A specialty of Guangzhou, It is enjoyed by both young and old. The dish is actually simmered milk with a solid covering made from a mixture of egg white and milk, hence the name Double-Skin Milk.
The practice of authentic double skin milk is very elegant. The most important thing is to do milk custard selection. The quality depends primarily on the freshness of the milk; therefore, the selected milk must be fresh.
It features abundant and tender sweetness.
The best “double skin milk” is offered in Wen Xin Lao Pu Restaurant.
Double Skin Milk can be found at these outlets:
Ren Xin Restaurant
1. Add: No. 17, Xihu Road, Yuexiu District, Guangzhou
Tel: 020-83381808
2. Add: No. 63, Jiangnan West Road, Haizhu District, Guangzhou
Tel: 020-84486419
3. Add: Minghui Shopping Mall, Shangxiajiu Road, Liwan District, Guangzhou
Tel: 020-81249313
4. Add: No. 24, Guangda Road, Yuexiu District, Guangzhou
Tel: 020-83189919
5. Add: No. 18o, Taikang Road, Yuexiu District, Guangzhou
Tel: 020-83186113
6. Add: No. 174, Renmin Nan Road, Yuexiu District, Guangzhou
Tel: 020-81852453
7. Add: No.13, Miaoqian Zhijie, Yuexiu District, Guangzhou
Tel: 020-87676039
How to make guangzhou double skin milk
16 oz (2 cups) full fat milk
2.5 oz (70g) egg white
3 oz (85g) white sugar

Pour the milk into a small saucepan, add sugar and bring slowly to the boil over low heat. Remove from heat and pour the hot milk into three individual rice bowls. Leave to cool.
When a skin has formed on the surface of each bowl of the cooling milk, use a toothpick to lift up a corner of the skin just enough to gently pour the hot milk out of the corner of each bowl into a large bowl. Leave the skin that has now sagged to the bottom of each individual bowl intact.
Beat the egg white till smooth and white. Add to the milk that is left cooling in the large bowl. Stir well. Strain the mixture through a sieve to remove lumps. Scrape off the bubbles that form at the top.
Pour the milk back into the individual bowls with the previous milk skin still intact. The skin will float to the top. Place the bowls of milk in a bamboo steamer. Boil water in a wok. Place the steamer over boiling water. Cover and steam for 10 minutes over medium heat.
The resulting double skinned milk is pure white and set to a wobbly consistency, very smooth and mildly sweet. On cooling, a second layer of tasty skin is formed, sticking to the edge of the bowl.
When simmering the milk with the sugar, try not to stir the mixture, as this seems to break down the ability of the milk to form the 1st layer of skin.
Egg whites only need to be lightly beaten — we are not making meringues ! So be careful to not over do it. Otherwise you will have a lot of ‘bubbles’ when you combine the milk with the egg whites.

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