Small House Cooking 蝸煮

又稱為雙皮燉奶，是一種中國華南地區的甜品，在廣東很著名。產於廣東順德，甘香嫩滑，別具一格。相傳是1850年代由居住於順德大良的董婆婆發明。 
Also known as double skin stewed milk.
A dessert from southern China, which is very famous in Guangdong. 
it was Produced in Shunde, invented by Granny Dong who lived in Daliang in the 1850s.

份量 : 1碗 1人份
Serving : 1 person only

烹調時間: 約 30 分鐘
Cooking Time: around 30 mins

詳細做法請查閱YouTube:
Detail on YouTube: 
https://youtu.be/d7KCda-wcjQ

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材料 - Ingredients:
1隻(pc) 蛋白 Egg White (30-35g)
90 – 122.5g 水牛奶 Buffalo milk
少許QS 冰糖 Rock Sugar/Crystal Sugar

做法 - Methods:
1.    水牛奶加熱至90-100’C。倒入碗中。放涼，直到表面的牛奶膜凝固。
Heat the milk to 90-100’C. Pour on the bowl, and cool down. Until the skin is completed. 

2.    把奶倒出，薄膜留於碗中。備用。
Pour the Milk out, leave the skin on the bowl. 

3.    水牛奶放入冰糖，再次加熱。確認冰糖熔化。水牛奶再次放涼。
Add the sugar in the milk. Heat up until sugar melt. Cool down again. 

4.    取出蛋白，打散。加入水牛奶混合。
Break up the egg white, place on the milk and mix.

5.    去除表面氣泡，慢慢倒回碗中。(不要破壞碗中奶膜!)
Remove the bubbles. Pour it back to the bowl (Don’t break the skin)

6.    大火蒸8-9分鍾。室外放涼，1-2分鍾, 讓第二層薄膜形成。
(High Heat) steam 8-9 mins. Cool down 1-2 mins, for the second skin complete. 

完成
Finished

水牛奶Buffalo milk
和一般牛奶不同。牛奶由乳牛產出。水牛奶是由母水牛產出。
兩者由口感，顏色 濃淡度和营养价值完全不同。 
It is from Buffalo, not the dairy cows. The texture, color, flavor, thickness and 
nutritious are totally different. So they cannot replace with other. 

每100毫升per 100ML    牛奶 dairy Milk    水牛奶 Buffalo milk
水 Water gm    86    80
蛋白質 Protein gm    3.26    3.68
脂肪 Fat gm    4.48    6.58
碳水化合物carbohydrate    4.94    8.39
鈣Calcium mg    118    121
磷Phosphorus mg    96.5    86.9
NIN Indian Food Composition Tables 22017

順德大良雙皮奶是由水牛奶制造! 不是由牛奶。
And the originally double skin stewed milk is from Buffalo milk, not the dairy milk. 

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