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Cantonese dessert From Wikipedia, the free encyclopedia
Double skin milk (Chinese: 雙皮奶; Jyutping: soeng1 pei4 naai5) is a Chinese dessert made of milk, egg whites, and sugar. It originated from Shunde, Guangdong.[1] It is a velvety smooth milk custard somewhat resembling panna cotta, with two skins. The first skin is formed during cooling of the boiled milk and the second when cooling the cooked custard. Traditionally, buffalo milk is used; its higher fat content compared to cow's milk produces a smooth texture. The usage of milk from the swamp buffalo in China is unusual because of the low yield of milk as compared with that of cows and river buffalo used in the rest of the world.[2] This dessert is particularly popular in Shunde, Guangzhou, Shenzhen, Macau, and Hong Kong.
A bowl of double skin milk from the Bai Hua Dessert Store in Guangzhou, China. | |
| Alternative names | Shuang Pi Nai, 双皮奶 (in Chinese) |
|---|---|
| Type | Dessert |
| Course | Dessert, Cantonese dessert |
| Place of origin | China |
| Region or state | Shunde, Guangdong |
| Associated cuisine | Chinese |
| Serving temperature | Cold or warm |
| Main ingredients | milk (Buffalo milk), egg white,sugar |
| Similar dishes | Pudding |
Double skin milk is rich in protein, calcium, and lactose.[3]
Double skin milk originated in the Daliang, Shunde in Guangdong. It is said to have been created by Grandma Dong in Qing Dynasty in Shunde. At that time, there was no refrigeration and the temperature was always high in Guangdong. Cowherd Grandma Dong found difficulties in storing milk. In one experiment, she boiled the milk and found a skin formed on the milk after cooling it down. The skin was surprisingly delicious. Hence, she started to sell milk with skin in her store and the products became popular in the neighborhood. However, milk with skin tended to spill easily during transportation. To solve this problem, Grandma Dong added egg white to the milk, which allowed the milk to curdle after boiling. After several improvements, contemporary double skin milk developed, with Grandma Dong credited as the originator. Nowadays, the skills used in making double skin milk are listed as part of Shunde's intangible cultural heritage.[4]
Double skin milk has remained popular despite a competitive market for traditional food in China. Traditional double skin milk has been combined with new food trends while its traditional essence is retained.[5]
In 2018, double skin milk was declared a Provincial Intangible Cultural Heritage.[6]
Double-skin milk was included in the second episode of 2016 TV series A Bite of Shunde. The series was filmed by the direction team of A Bite of China and records numerous famous and delicious dishes in Shunde. In the 2nd episode of A Bite of Shunde, at 00:7:00-00:08:11, the documentary reveals the recipes and cooking process of this dessert, and grants the title of “Proud of Shunde.[7]
In March 2022, the fourth generation inheritor of Minxin, Zhanzhong Liang, launched the newest product of double skin milk, Double Skin Milk Milk Tea, under his brand Milk Forest.[8][9] The Chief Brand Officer of Foshan Minxin Catering Service Co., LTD, Shuyun Deng, said the product was meant to appeal to younger generations.[8][9] Liang's double-skin milk tea combined milk tea with double-skin milk. Recently, mango pomelo sago favor, matcha red bean flavor, and brown sugar bubble flavor are the most popular flavors in the shops, with more than 300 bottles of sales per day.[9]
In 2021 November, KFC and Chinese brand Taojuju launched K Double Skin Milk.[10]
An activity for primary school students to learn the skill of intangible cultural heritage in Guangzhou Intangible Cultural Heritage Inheritance Base, Jiucheng Academy, under the leadership of the third-generation inheritor of He Thirteen Double Skin Milk, He Zhilian. He introduces the meaning behind the name of double skin milk and presents the skills of producing this dessert in the activity. Students and teachers are able to learn and cook the dessert by themselves in the event.[11]
A series of short videos, Little Cantonese Chef, is launched by The Department of Human Resources and Social Welfare of Guangdong Province cooperated with Shunde Vocational and Technical College, Guangdong Light Industry Technician College, and Guangdong Culinary Technical School during International Children's Day. The first episode of the series, The Capital of World Cuisine-Shunde, is showing students how to produce a double-skin milk.[12]
Minxin·Since 1930 establishes the Double Skin Milk Museum at 1 Huagaili street in Dalian. This museum includes an experiential catering format, which allows the visitors to experience the production process of double-skin milk while having a taste of this dessert.[9]
Homemade double skin milk has given way to packaged powders which can be found in supermarkets.
Double skin milk topping
There are creative cooking methods of double skin milk that increase the diversity of its flavor. People like to add different topping on the final product, for example, sweet ormosia,[13] tapioca pudding,[14] honey,[15] fruit like mangos[16] and so on.
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