This special treatment is from my husband’s ancestral hometown, Shunde 順德, a city located in the province of Guangdong. Shunde is very famous for its food culture, known as the birthplace of Cantonese cuisine and now a city of gastronomy designated by UNESCO. One of the most famous of the dishes that come from Shunde could be this traditional Chinese milk pudding!
Known as a double leather milk pudding 雙皮奶 This pudding is distinctive for its delicious double layer of rough milk skin at the top, hiding a soft and oh! Lattigio pudding, so lustally creamy, below. Friend, friend, when we go to Shunde, we totally do on this fantastic Budding! Nom, nom, nom …
Let’s start with the key to everything: milk. Traditionally, the milk used for this pudding is buffalo milk which has a high milk fat content of about 8%. This extra fat helps to form the skin and also intensifies the milk flavor. But does Bufalo milk do not sell in food stores, Amirite? At least I’ve never seen anyone. So we used the highest fat milk that we could find here in HK which has a 4.3%milk fat percentage.
Margin note: Omgosh, I can say that we are loving this milk rich in fat! We used it to drink and make homemade yogurt (suspended post) and is so surprising. It has a really good flavor, like “real” milk. He made me again like milk, lol.
Once the milk is heated to the correct temperature, it is immediately poured into the final portion bowls to cool. For this purpose we have used our normal rice bowls, but if you want smaller portions they use smaller bowls.
You can see the shape of the skin on the surface while the milk cools. Do you see the light wrinkle? Here, the first skin for our double leather milk pudding.
To make a double skin for our milk pudding. Why could a double leather ask you? Why not have only damn a skin and end it? Well, the single skin is very thin, so a double skin creates a thicker skin that can be adequately appreciated for its delicate plot and taste.
To create the double skin, first gently percesses a hole near the side of the bowl of the pudding and pour the milk into a larger bowl, leaving the first skin behind the bowl of the pudding with a little milk to float. In the photo above you can see some milk skin on the left side, clinging to the bottom of the bowl after most of the milk has been poured.
We will need two other ingredients for this fabulous pudding, egg whites and sugar! Mix these two ingredients for the pudding in a bowl.
The sugar will soften the pud slightly while the egg whites will help him firm. As for the egg whites, know that how much you use it will determine the firmness of the final pudding. We used about 2.5 ounces (70 g) of egg whites and we finished with the softer and creamier pudding that was held together. Heavenly and just as we like! If you like something more firm, use a little more egg white, up to 2.8 ounces (80 g).
Mix the egg whites and the mixture of sugar with the milk that was poured by the pudding bowls. Pass the mixture of milk/egg/sugar a couple of times through a filter to get rid of any bumps and bubbles. Smooth like the silk pud accordingly.
Now he returns to the pudding bowls containing the first skin. Pour the milk/egg/sugar, mixing again in the pudding bowls, pouring along the side of the bowl. The first milk skin should rise again at the top of the milk while pouring. Magic!
Fill all bowls and it’s time for steam! Put carefully in a steam and steam over high heat for a short period, then turn off the heat and let the rest of the cooking take place with residual heat. The pudding is cooked when the center launches only a little when it moved.
Remove that beautiful white pud from the fire. While your steam pudding cools a second skin, incorporating the first skin into it, Ta-Da: double leather! Now your pudding is ready to eat, warm and delicious. Or, better still imho, cool the pudding and be cold the creamy sweetness!
So what does our delicious double -leather pudding puddle be enjoyed? The double lactiginous skin at the top is slightly sweet, slightly hazelnut with a very adorable delicate consistency. The pud below is only creamy, lactiginous and succulent goodness. It is enough enough to hold back and no longer, ready to be spoonful in the mouth to melt in Yummileness Milky! Oh … so well …
Double -skinned milk pudding recipe
Double leather milk
Ingredients:
Cook the milk: Heat the milk at 180 ° F (82 ° C). Remove immediately from the heat and pour into four bowls of pudding in equal portions. Let the bowls of heated milk cool for 20 minutes or until a skin is formed above the milk.
Milk separated from the first skin: Use a sharp tip to hit a grip through the skin of the milk near the side of the bowl. Carefully pour most of the milk into a large bowl, leaving the skin behind. Remember to leave enough milk in the bowl of the pudding to keep the skin afloat, about 1/2 at 3/4 in the thumb of about.
Prepare the pudding mixture: Add the egg white to the bowl and beat until lightly foamy. Add the sugar and milk removed from pudding bowls. Mix to mix. Pour this mixture through a filter twice to remove the bubbles and make the pudding smooth as much as possible.
Add the pudding mixture to the bowls: Pour the pudding mixture into pudding bowls. Do it, tilt the bowl slightly and then pour the mixture along the side of the bowl. The first skin should float to sit on the pudding mixture on top.
Steam the puddings: Put the pudding bowls in a steamer and steam over high heat for 5 minutes. After 5 minutes, turn off the heat but leave the puddings where they are for 15 minutes to continue cooking in the residual heat. When the puddings leave only in the center when they move they are ready. The second skin will form while the pudding cools down, incorporating the first skin, making the double leather.
Optional: If you want more thick skin, you could cut the sheets of edible rice paper in size and place the pudding after the steam. While the pudding cools, the rice paper will incorporate into the skin of milk.
Sfuming suggestion: To prevent the water from dripping in the pudding from the lid, place a towel on the steamer before placing the lid. Take the ends of the drying that protrudes and wrap to sit superior of the lid.
Serve or cold: Serve the pudding while hot, milk, creamy and delicious. Or you can also refrigerate the pudding and have the cold pudding. Milk-Tastic, Amirite?
