Double-skin milk (Steamed Milk Egg Custard) is a Cantonese dessert that originated in Shunde, Guangdong province, and ismadeof water and milk.

双皮奶是一种粤式甜品，起源自广东顺德，用水牛奶做原料。

 It gets its name from the fact that when milk is boiled and cooled, the proteins on the surface of the milk condense into a first layer. A small hole ismadein the middle of the membrane to allow the milk inside to overflow. The membrane will stick to the bottom of the bowl. When the milk is reheated and egg whites are added, a second film is created on the surface. When steamed and served cold, it has a double skin texture. 

双皮奶有两层皮，将牛奶煮热后放凉，牛奶表面的蛋白质会凝结成一层膜，在膜之中间挖个小孔，让里面的奶溢出，膜就会黏在碗底，牛奶再加热时加入蛋清，表面又会产生一层新的膜，蒸熟放凉吃的时候就是双皮的感觉了。

Double-skin milk looks ordinary, but it has a rich aroma and taste, reminding people of “the taste of my mother’s cooking”.

双皮奶看似普通却韵味悠长，吃起来香气浓郁，让人想起“妈妈的味道”。

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来源 | 羊城晚报·羊城派
责编 | 陈婉允