Classic Cantonese Sweet Dessert: Double Skin Milk (from Shun Di)
Cheung paan (Double Skin Milk) is a Cantonese dessert. It originated in Shun Di during the Qing Dynasty, using milk as the main ingredient; now it is widespread in Guangdong, Macao, and Hong Kong, using ordinary milk as the ingredient. A bowl of exquisite Cheung paan is characterized by its creamy texture, pure white appearance, and delicate, tender, and smooth texture, with a light and sweet flavor. Remember to use full-fat milk! Note, note, note!
Ingredients Details
Main Ingredients
- Eggs2
- Whole Milk402g
Auxiliary Ingredients
- Powdered Sugar15g
- Light Flavor
- Steaming Process
- 20 minutes duration
- Easy Difficulty
The recipe steps for Cheung paan
- 1. Prepare the ingredients.
- 2. Add powdered sugar to the milk, stir evenly over low heat, and then add the egg liquid and stir evenly.
- 3. Filter the mixture, pour it into a bowl, and cover the surface with plastic wrap.
- 4. Poke a few holes on the surface with a toothpick.
- 5. Steam for 10 minutes, and let it rest for 5 minutes using the residual heat.
- 6. Remove, finished product picture.
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