Double-skin milk（双皮奶）

In Guangdong, sweet double-skinned milk is a unique dessert, loved for its unique taste and rich nutritional value. Whether it's a hot summer day or a cold winter day, a bowl of sweet double skin milk can bring endless comfort and satisfaction. Try it the next time you visit a dessert store in Guangdong, and let its smoothness and sweetness bring you to the charm of Guangdong cuisine.
Legend has it that double-skinned milk originated in the Qing Dynasty as a traditional dessert in Foshan, Guangdong. It is said that a tofu vendor stumbled upon double-skinned milk by accident, as soy milk forms a thin film when slow-cooked, similar in texture to tofu flower. Therefore, he thought of using this film to make the dessert.
Double-skin milk is a unique type of soymilk that consists of two layers of film formed during the cooking process, called "double-skin," while the "milk" is the soymilk itself. The mixture of the delicate soybean milk on top and the smooth soybean milk on the bottom creates a rich, sweet and creamy flavor.
Double-skinned milk not only tastes great, but also has a high nutritional value. Soymilk is rich in protein, minerals and vitamins, which have many health benefits. The tofu skin in double skin milk is also very nutritious, containing a lot of calcium, iron and protein, which is a good nutritional supplement for children, pregnant women and the elderly and other special groups.
在广东,甜甜的双皮奶是一种独特的甜品,以其独特的口感和丰富的营养价值而受到人们的喜爱。无论是在炎热的夏天还是在寒冷的冬季,一碗甜甜的双皮奶都能带来无尽的舒适和满足。下次来到广东的甜品店时,不妨尝试一下,让它的滑嫩和甜蜜带你领略广东美食的魅力。
传说,双皮奶起源于清朝,是广东佛山的一种传统甜品。据说,一位豆腐摊的小贩偶然发现了双皮奶,因为豆浆在慢煮时会形成一层薄膜,口感和豆腐花相似。因此,他想到了用这层薄膜来制作甜品。
双皮奶是一种独特的豆浆,由煮制过程中形成的两层薄膜组成,称为“双皮”,而“奶”则是豆浆本身。上层细腻的豆浆和下层滑嫩的豆浆混合在一起,口感丰富,甜而不腻。
双皮奶不仅口感很好,而且营养价值也很高。豆浆富含蛋白质、矿物质和维生素,对人体健康有诸多好处。双皮奶中的豆腐皮也非常营养,含有大量的钙、铁和蛋白质,对于儿童、孕妇和老年人等特殊人群来说是一个很好的营养补充。

How to make Double-skinned milk双皮奶的制作方法

The process of making double cream is not complicated, but it requires patience. First, the soymilk is slowly boiled until it naturally forms a thin film. Then, put the rest of the soymilk into a bowl and let it cool down to form a film again. Finally, steam the mixture in a steamer until the sugar is completely dissolved.
双皮奶的制作过程并不复杂,但需要耐心。首先,将豆浆慢慢煮热,直到它自然形成一层薄膜。然后,将剩余的豆浆放入碗中,待其冷却后,再形成一层薄膜。最后,用蒸锅蒸煮到糖完全溶解。

Material（材料）

• Fresh soy milk: 500 ml
• Fine sugar: 50g
• Water: appropriate amount
• 新鲜豆浆：500毫升
• 细砂糖：50克
• 水：适量

Step（步骤）

1.Soymilk handling

• Purchase fresh soymilk and try to choose plain soymilk without any added sugar or flavorings. Pour the soymilk into a bowl and let it stand for a while to allow it to cool naturally.
  1.Forming the first skin
• When the soymilk cools to room temperature, a thin layer of skin will naturally form on the surface. This is the first skin of the double cream.
  1.Remove the skin
• Using chopsticks or a spoon, very, very gently remove the skin from the bowl. Be very careful to avoid cracking the skin.
  1.Add sugar
• Add the sugar that has been dissolved in the water to the remaining bean paste and stir well.
  1.Form the second skin
• Let the processed soymilk stand for some time and let it cool naturally, again a layer of soymilk skin will form on the surface. This is the second skin of the double cream.
  1.Put back the first layer of skin
• Gently place the first layer of skin back on top of the milk. This will form the "double skin" of the milk. 7.
  1.Steam
• Place the bowl in a steamer and steam over medium-low heat for 15-20 minutes. Try to keep the heat as even as possible during the steaming process to prevent the milk from rolling over.
  1.Cooling
• Once steamed, set the double cream aside and let it cool naturally. The texture of the milk will be better after cooling.
  1.Enjoy
• Sprinkle some cooked sesame seeds, frosting or condensed milk on top of the milk according to your personal taste. Then you can enjoy this delicious Cantonese dessert.

1. 豆浆处理

• 购买新鲜的豆浆，尽量选择没有添加任何糖和香料的原味豆浆。将豆浆倒入碗中，静置一会儿，让豆浆自然冷却。

2. 形成第一层皮

• 当豆浆冷却到室温时，表面会自然形成一层薄薄的豆皮。这就是双皮奶的第一层皮。

3. 取出豆皮

• 使用筷子或者勺子，非常非常轻柔地将豆皮从碗中取出。这一步需要非常小心，避免豆皮破裂。

4. 加糖

• 在剩下的豆浆中加入已经用水溶解的细砂糖，搅拌均匀。

5. 形成第二层皮

• 将处理过的豆浆静置一段时间，让其自然冷却，同样会在表面形成一层豆皮。这就是双皮奶的第二层皮。

6. 放回第一层皮

• 将之前取出的第一层豆皮轻轻放回到豆浆上面。这样，双皮奶的"双皮"就形成了。

7. 蒸制

• 将碗放入蒸锅，用中小火蒸15-20分钟。注意，蒸制过程中尽量保持火力均匀，避免豆浆翻滚。

8. 冷却

• 蒸好后，将双皮奶放置一边，让其自然冷却。冷却后的双皮奶口感会更好。

9. 享用

• 可以根据个人口味，在双皮奶上撒上一些熟芝麻、糖霜或者炼乳等。然后就可以享用这道美味的广东甜品了。