Double-skin Milk Pudding Recipe

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Ingredients

Adjust Servings:
400ml fresh milk
2 egg white

Nutritional information

292
Calories
19g
Protein
12.9g
Fat
25.4g
Carbs

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Double-skin Milk Pudding Recipe

Features:
  • Simmering
Cuisine:

Double-skin Milk Pudding (ShuangPiNai, 双皮奶) is a Cantonese dessert. It was developed in Qing Dynasty, which means its taste has loved for hundreds of years. Double-skin Milk Pudding has 2 milk skin which are smooth and aromatic.

  • 55 minutes
  • Serves 2
  • Easy

Ingredients

Directions

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Kitchen Tips

1. Only use the whole milk, otherwise, it cannot form the milk skin.

2. Gently stir the egg white to avoid the milk foam.

Steps

1
Done
5 minutes

Pour the milk into a pot. Simmer until hot, but don’t cook to boil.  

2
Done
10 minutes

Pour the hot milk into a bowl. Allow cooling until the milk skin forms.

3
Done
5 minutes

Break an egg. Put 2 egg white into a bowl. Add white sugar. Stir evenly until the white sugar melted.

4
Done
10 minutes

Remove milk to the egg white bowl and keep milk skin in it. Here’s the method:  pierce the milk skin from the bowl edge. Use a chopstick to stop the milk skin pour out. Slowly pour the milk into the egg white bowl.

5
Done
10 minutes

Stir the egg white liquid and milk evenly. And then slowly pour it back into the bowl with the milk skin.  Let the milk skin float up.

6
Done
15 minutes

Cover the bowl with plastic film. Put it into a steamer. Steam for 10 minutes. After steaming, use a spoon to pressure, it is cooked if no milk flows out. Store in a fridge for a better flavor. Enjoy.

Emilia

No one is born a great cook, one learns by doing

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