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Double skin milk

Shuangpi Nai is a famous Cantonese dessert, known for its delicate taste and unique double-layered milk skin. Its name comes from the two layers of milk skin formed during the production process, the upper layer of milk skin is slightly burnt, and the lower layer of milk skin is delicate and smooth. The following is the traditional method of making Shuangpi Nai:

**Material**:

- 500ml whole milk

- 30-50g sugar (adjust according to personal taste)

- 2 egg white

**step**:

1. Prepare the milk: Pour the whole milk into a pot and heat over medium-low heat until it is almost boiling, but do not let the milk boil.

2. Form the first layer of milk skin: Pour the heated milk into a bowl and let it cool naturally at room temperature until a thin layer of milk skin forms on the surface.

3. Separate the egg whites: Separate the egg whites of two eggs and beat them lightly without making foam.

4. Mix the milk and egg white: Carefully push aside the milk skin on the surface of the milk, and slowly pour the milk into the egg white, being careful not to damage the milk skin. Then add an appropriate amount of sugar and stir evenly.

5. Filter the mixture: Filter the milk mixed with egg white and sugar to remove the egg gluten and bubbles to ensure the delicate taste of double skin milk.

6. Pour back to form a second layer of milk skin: Pour the filtered milk mixture slowly back into the original bowl along the edge of the bowl, allowing the first layer of milk skin to float on top.

7. Steaming: Cover the bowl with milk mixture with plastic wrap or a plate, place it in a steamer, and steam over medium heat for about 15-20 minutes, until solidified.

8. Cooling: After steaming, take it out and let it cool naturally, then put it in the refrigerator for a while to make it more solidified and refreshing.

9. Enjoy: When eating, you can sprinkle some preserved fruits, red beans or coconut flakes on it to enhance the flavor according to your personal preference.

The key to making double-skin milk is to control the temperature and time, as well as the processing of the milk skin. A successful double-skin milk should have two distinct layers of milk skin, with a smooth and tender middle part and a rich taste.

As a traditional dessert, Shuangpi Nai's main ingredients are milk and eggs, so it has certain nutritional value. The following are the main nutrients and benefits of Shuangpi Nai:

1. **Protein**: Milk and eggs are both sources of high-quality protein, which can provide the essential amino acids needed by the human body and help muscle growth and tissue repair.

2. **Calcium**: Milk is rich in calcium, which is essential for the health of bones and teeth, and is especially suitable for children and the elderly.

3. **Vitamins**: Milk and eggs contain a variety of vitamins, including vitamin A, vitamin D, vitamin B group, etc. These vitamins play an important role in maintaining vision, promoting bone health, and supporting nervous system function.

4. **Fat**: Whole milk contains a certain amount of fat. Although excessive intake of fat is not good for health, a moderate amount of healthy fat is beneficial for maintaining cell function, absorbing fat-soluble vitamins, etc.

5. **Carbohydrates**: The sugar in double skin milk provides energy, but it should be noted that excessive sugar intake may lead to high blood sugar and obesity problems.

6. **Minerals**: In addition to calcium, milk and eggs also contain other minerals, such as phosphorus and potassium, which are necessary for maintaining the body's electrolyte balance and physiological functions.

Although Shuangpi Nai has the above nutritional value, it is usually eaten as a dessert and often contains a lot of sugar. Therefore, it is not suitable for excessive consumption, especially for people who need to control their sugar intake, such as diabetics. In addition, since the fat in Shuangpi Nai mainly comes from milk, people who need to limit their saturated fat intake, such as patients with cardiovascular diseases, should also consume it in moderation.

In general, double skin milk is a delicious dessert that can be used as a nutritional supplement when consumed in moderation, but care should be taken to control the intake of sugar and fat to maintain a balanced diet.

The calories and fat content of Shuangpi milk depends on its specific production method and the ingredients used. Generally speaking, a standard serving of Shuangpi milk (about 200 grams) contains the following calories and nutrients:

- **Calorie**: Approximately 150-250 kcal, depending on the fat content of the milk and the added sugar. If full-fat milk is used and more sugar is added, the calorie content will be relatively high.

- **Fat**: Approximately 5-15 grams, again depending on the fat content of the milk used. Made with whole milk

Shuangpi milk will have a higher fat content, while Shuangpi milk made with skim or low-fat milk will have a lower fat content.

- **Carbohydrates**: About 15-30 grams, mainly from the natural lactose in milk and additional added sugars.

- **Protein**: About 5-10 grams, mainly from milk and eggs.

It should be noted that these values ​​are for reference only. The actual calories and nutritional content may vary depending on the brand, recipe and production process. If you want to get more accurate data, you can check the nutrition label of the specific product or use the food composition database for query.

Since Shuangpi Nai contains a certain amount of fat and sugar, it is recommended to consume it in moderation, especially for people who are controlling their weight or have specific health goals (such as reducing the risk of cardiovascular disease). If you have strict requirements on calorie intake, you can choose to use low-fat milk and reduce sugar to make Shuangpi Nai.

There are some common mistakes you may encounter when making Shuangpi Nai, which can result in a less than ideal taste and appearance of the final product. Here are some common mistakes and how to fix them:

1. **Boiling milk**: When making double skin milk, you first need to heat the milk to nearly boiling, but if the milk is really boiled, the protein structure in the milk will be destroyed, affecting the quality and taste of the milk skin that is formed later. The solution is to control the heat and heat the milk slowly over medium or low heat to avoid boiling.

2. **Cracked milk skin**: When pouring out the milk or pouring the milk back into the bowl, if the action is too rough, it is easy to break the already formed milk skin. The solution is to be gentle, you can use a spoon to help, and slowly pour out or pour back the milk.

3. Over-beating the egg white: If you over-beat the egg white before mixing it with the milk, it will produce too much foam, which will affect the delicate taste of the double skin milk. The solution is to only slightly beat the egg white without beating it into foam.

4. **Unfiltered mixture**: If the egg white and milk are mixed without filtering, the fascia and impurities in the egg white will affect the taste of the double skin milk. The solution is to use a fine mesh sieve to filter the mixture to remove impurities.

5. **Improper steaming time**: If the steaming time is too short, the double skin milk may not solidify; if the steaming time is too long, the double skin milk may crack, affecting the appearance. The solution is to master the appropriate steaming time, generally 15-20 minutes, and the specific time is adjusted according to the size and depth of the bowl.

6. **Not covered for protection**: During the steaming process, if it is not covered with plastic wrap or a plate, water droplets in the steam may drip into the double skin milk, affecting the smoothness and taste of the finished product. The solution is to cover it with plastic wrap or a plate during steaming to prevent water droplets from dripping in.

7. **Improper addition of sugar**: If sugar is added too early, it may affect the combination of egg white and milk, making it difficult for the double skin milk to solidify. The solution is to add sugar after the egg white and milk are mixed, and stir gently to mix well.

By avoiding the above mistakes, you can increase your success rate in making shuangpi nai and enjoy delicious and delicate shuangpi nai.