地区：广东
Area: Guangdong Province
口味：甜味
Flavor: sweet
介绍：
Introduction:
双皮奶因首创于广东顺德的大良镇，故又称大良双皮奶。是用鲜牛奶和鸡蛋液经过煮、蒸而成。因其表面有两层薄皮，呈膏脂状，所以叫双皮奶。双皮奶自20世纪三四十年代流行于广东，至今不衰，享誉遐迩。
Double-layer steamed milk originated in the Daliang Town, Shunde District, Guangdong Province – hence getting its name “Daliang double-layer steamed milk”. It is made from fresh milk and raw egg through the process of boiling and steaming. There are two thin oil-like layers on the snack’s surface; lending it the double-layer as part of its name. Double-layer steamed milk has been popular in Guangdong Province since the 1930s and 1940s and its popularity and fame remains.
特色：表皮光亮滑润，色洁白，香甜滑润，入口则化。
Characteristics: the snack’s surface is bright and smooth. It is pure white, fragrant, sweet, smooth and so tender that it melts in the month.
原料：
Ingredients:
鲜牛奶500克，白糖150克，鸡蛋液200克。
Fresh milk 500g, white sugar150g, and 200g of liquid egg.
制作方法：
Method of preparation:
1．将鲜牛奶500克加入白糖，用火煮至糖溶化。分倒在3个小碗中，晾凉。
1. Put the white sugar into 500g of fresh milk and boil the mixture until the sugar melts. Pour it into three small bowls and let it cool.
2．用牙签从碗边插入，将碗上面的一层奶脂凝皮轻轻挑起一角，然后将碗倾斜，倒出碗中的甜奶汁，奶皮则贴在小碗的底部。
2. Run the toothpick along the bowl edge and lift a corner of the solid milk skin on the surface of the bowl gently, then tilt the bowl and pour out the sweet milk. The skin of the milk will be sticking to the bottom of the bowl.
3．将鸡蛋液加入奶汁中，充分搅匀，再从挑角处将蛋奶液倒入3个小碗中，让奶皮浮在上面。
3. Put the raw egg into the milk and stir well before pouring the mixed egg and milk into three small bowls. Let the milk skin float on the surface.
4．碗放入蒸笼内蒸熟即成。
4. Put the bowls into the steamer to steam thoroughly.
Area: Guangdong Province
口味：甜味
Flavor: sweet
介绍：
Introduction:
双皮奶因首创于广东顺德的大良镇，故又称大良双皮奶。是用鲜牛奶和鸡蛋液经过煮、蒸而成。因其表面有两层薄皮，呈膏脂状，所以叫双皮奶。双皮奶自20世纪三四十年代流行于广东，至今不衰，享誉遐迩。
Double-layer steamed milk originated in the Daliang Town, Shunde District, Guangdong Province – hence getting its name “Daliang double-layer steamed milk”. It is made from fresh milk and raw egg through the process of boiling and steaming. There are two thin oil-like layers on the snack’s surface; lending it the double-layer as part of its name. Double-layer steamed milk has been popular in Guangdong Province since the 1930s and 1940s and its popularity and fame remains.
特色：表皮光亮滑润，色洁白，香甜滑润，入口则化。
Characteristics: the snack’s surface is bright and smooth. It is pure white, fragrant, sweet, smooth and so tender that it melts in the month.
原料：
Ingredients:
鲜牛奶500克，白糖150克，鸡蛋液200克。
Fresh milk 500g, white sugar150g, and 200g of liquid egg.
制作方法：
Method of preparation:
1．将鲜牛奶500克加入白糖，用火煮至糖溶化。分倒在3个小碗中，晾凉。
1. Put the white sugar into 500g of fresh milk and boil the mixture until the sugar melts. Pour it into three small bowls and let it cool.
2．用牙签从碗边插入，将碗上面的一层奶脂凝皮轻轻挑起一角，然后将碗倾斜，倒出碗中的甜奶汁，奶皮则贴在小碗的底部。
2. Run the toothpick along the bowl edge and lift a corner of the solid milk skin on the surface of the bowl gently, then tilt the bowl and pour out the sweet milk. The skin of the milk will be sticking to the bottom of the bowl.
3．将鸡蛋液加入奶汁中，充分搅匀，再从挑角处将蛋奶液倒入3个小碗中，让奶皮浮在上面。
3. Put the raw egg into the milk and stir well before pouring the mixed egg and milk into three small bowls. Let the milk skin float on the surface.
4．碗放入蒸笼内蒸熟即成。
4. Put the bowls into the steamer to steam thoroughly.
