The transformation of the milky suspense of Shuangpi milk from ingredients to delicacy

Double Peeled Milk is a traditional dessert originated from Guangdong Province in China, especially famous in Foshan. Seemingly simple, it actually contains a unique production process and rich cultural connotations. The main ingredients are milk, sugar and a small amount of starch or egg white, which are transformed through a skillful process to form an attractive “double skin”, turning ordinary milk into a creamy, delicate flavor.
The delicious taste of double skin milk comes from the high quality raw materials. First of all, you need to use fresh, moderate fat whole milk, which is rich in fat and protein can form a thick milk skin during the heating process. Fresh milk is not only rich in milk flavor, but also easier to form a uniform milk skin. Sugar can be added according to personal taste, and it is recommended to use fine granulated sugar which is easy to dissolve. Whether or not to add starch or egg whites is largely a matter of personal preference. Traditionally, no foreign ingredients are added to keep the flavor pure.
The process of making double cream is extremely delicate. First, the milk is brought to a slow boil, taking care not to overflow. The first layer of film that forms after the milk has boiled is the “first skin”, which is gently removed and cooled slightly to preserve the first skin. After cooling to hand temperature, pour the milk back into the container to ensure that the first skin is not destroyed, and then the milk skin will form again, i.e. “second skin”. Place the milk in a steamer and steam slowly over moderate heat, usually for about 20 minutes, depending on the amount of milk and the heat. After steaming, turn off the heat and allow the milk to cool naturally in the pot to make the custard more delicate and the milk skin softer.
After this series of cooking, the double-skinned milk reveals its unique flavor and rich milky aroma. The smooth milk skin on the top layer contrasts with the thick milk jelly on the bottom layer, and the right amount of sugar brings the perfect combination of sweetness and milky flavor, each bite is the ultimate temptation for the tastebuds.
Double-skinned milk is not only a dessert, but also carries the profound food culture and exquisite cooking skills of Guangdong. Each step of production requires meticulous care and precise control, highlighting the aesthetics and philosophy of craftsmanship in Chinese food culture. By digging deeper into ordinary milk and cooking carefully, Double Peeled Milk transforms a simple raw material into a delicious flavor that is renowned both in China and abroad, demonstrating the charm of Chinese culinary culture.
From selection to completion, every step of the process respects and refines the purity of the ingredients, elevating simple milk into a dual enjoyment of aesthetics and taste. Therefore, double-skinned milk is not only the pride of Cantonese people, but also a magnificent chapter of Chinese cuisine that deserves to be savored and passed on.
Translated with DeepL.com (free version)

[@MWOC]

Beautiful sharing dear friend ⚡