As a well-known traditional dessert in Guangdong, how can it be called authentic double-skin milk? What's interesting about double skin milk? To this end, I called myself "Milk Boy" and specially consulted Mr. Liao Xixiang, a master of Shunde food culture, and solved the questions that have been in my heart for many years.
It is said that in the late Qing Dynasty, the buffalo breeding industry in Shunde was very prosperous. According to legend, Dong Xiaohua, the founder of Double Skin Milk, made a living by raising cattle and selling milk in Daliang. Because the family was poor at that time and had no money to buy other supplements, Dong Xiaohua shared some freshly squeezed milk with his family every morning. One morning, Dong Jia suddenly had something important to go out with his family, but forgot to drink the bowl of freshly cooked milk on the stove. It was not until they got home in the afternoon that they realized that the bowl of fresh milk on the stove was cold, but the surface of fresh milk had solidified with a thin layer of milk skin. Dong Xiaohua's eldest daughter, Dong, felt that the milk skin was soft and smooth, and the milk was sweet and delicious, which was several times better than the fresh milk just cooked, so she begged Dong Xiaohua to continue making it. In order to accommodate her daughter, kind Dong Xiaohua tried again and again to make this milk have a layer of skin more than usual. After many improvements, he finally made the prototype of double skin milk.
Due to the prosperity of buffalo breeding industry in Shunde, Dong Xiaohua, who has raised cattle for most of his life, gradually felt the cruelty of competition, and the sales of milk became worse and worse. In order to increase business income, Dong Xiaohua remembered her daughter's favorite bowl of milk with a layer of skin more than usual.
After that, Dong Xiaohua's job was not only to send water and milk to fixed businesses, but also to sell the cooled milk to various towns and villages. Miracle happened, this bowl of milk with an extra skin than usual was sought after by Shunde people who love dairy products as soon as it was put on the market, and the demand was in short supply every day. And Dong Xiaohua has not been idle. In order to facilitate sales and avoid pouring milk in transit, he came up with a method of adding egg white to milk to make it semi-solidified, and gave this bowl of milk a famous name-"double-skin milk"!
With the booming business, Dong Xiaohua finds it inconvenient to put bowls in towns and villages to sell every day. In the early 1930s, he opened the first dairy store-"Minxin" old shop in Gai Hua Road, Daliang, specializing in double-skin milk and milk. Later, he passed on "popular feeling" to his favorite tenth son Dong, while Dong Jiehua, the eldest daughter who loves double skin milk, founded another well-known milk brand-"Benevolence" in Daliang Xiwei in the early 1950s.
With the changes of the times, "people's trust" and "benevolence trust" have experienced ups and downs, but their careers can still last forever. It is because in the eyes of Shunde people, these two milk shops with a long history will always be court-level restaurants that make Cantonese-style milk desserts.
"Crispy and smooth skin, jade liquid coagulates fat and moistens snow muscles. Why do you want to be beautiful, help and give? "A poem" Zhi Zhu Ci of Shunde Cuisine "shows the characteristics of double-skin milk. So how do you make double skin milk now? With this question, I went to Renxin Old Store on the recommendation of Mr. Liao, and visited the kitchen nearby under the guidance of Mr. Liang (Ms. Dong's son-in-law), the current operator of the road store, to learn the production technology of authentic Daliang double skin milk.
According to Mr. Liang, it takes three steps to make traditional Daliang double skin milk:
(1) Skin coagulation: workers add fresh undiluted Shunde buffalo milk to the milk pot (it is best to find milk within one month after buffalo calving, which is the golden period of buffalo lactation, buffalo milk is particularly rich in nutrition and has a stronger milk flavor), then add a proper amount of selected young white sugar and cook it slowly with low fire until the sugar is completely dissolved; In order to avoid protein condensation in fresh milk, it is necessary to keep rotating and stirring in the same direction when cooking, and inject the milk into a small bowl after boiling slightly; When the temperature of milk drops to cool, a thin layer of milk skin will condense on the surface of the bowl.
(2) Poke the skin: At this time, Mr. Liang picked up a bowl of fresh milk with solidified milk skin, skillfully poked a small hole at the joint between the bowl edge and the milk skin with a bamboo stick, then gently lifted a corner of the milk skin at the inclined end of the hole 180 degrees, and gently poured out the milk at the lower level along the bowl edge. At this time, the milk skin without milk support will fall to the bottom of the bowl.
(3) Molding: the poured milk is quickly added into the egg white and stirred evenly. In order to prevent eggshells and impurities from remaining, it is necessary to filter impurities in the mixed liquid with a strainer, dig out excess bubbles after filtration, and then carefully re-inject the mixed liquid of eggs and milk into the bowl from the opening of the milk skin at the edge of the bowl, at which time the milk skin will float again. Put the milk in the pot. In order to prevent distilled water from dripping into the milk, it is necessary to cover a special dome-shaped pot cover, and then stew the milk in a medium fire bowl until it is cooked. At this time, the stewed milk will re-form another layer of milk skin, and a bowl of perfect double-skin milk can be baked.