双皮奶制作(英文版)ppt课件
学会用英语介绍双皮奶(9)
学会用英语介绍双皮奶（八年级版）Double-skinned milk, also called shuangpinai, is a traditional dessert in many places of Guangdong. It was first invented in Shunde which is in the south of Guangdong. You can easily make it at home. Prepare 200 ml of fresh milk, two egg whites and some sugar. First, heat the milk on low heat. Stop heating it before it boils and pour it into a bowl. A milk layer forms when the milk gets cool. Second, beat two egg whites with some sugar. When the milk cools off, it can be poured into the egg white. Try not to break the milk layer and leave it in the bowl. The milk and egg whites should be mixed. Finally, pour the mixture back into the first bowl and let the milk layer float on top of it. Cover the bowl and steam it for about 10 minutes. Now, let’s enjoy the dessert.美食简介双皮奶，是一种粤式甜品。
清朝时起源自顺德，用水牛奶做原料。
有关双皮奶的英语作文
有关双皮奶的英语作文Double-skin milk, a traditional dessert originating from China's Guangdong province, is a popular treat that captures the essence of Chinese cuisine: a harmonious blend of simplicity and sophistication. This dessert, with its unique texture and rich flavor, has become a symbol of the region's culinary heritage, attracting food lovers from all over the world.The name "double-skin milk" refers to the two layers of smooth, creamy custard separated by a thin layer ofprotein-rich milk skin. This distinctive feature gives the dessert its characteristic double-layered appearance, hence the name. The preparation process, though seemingly straightforward, requires meticulous attention to detail to achieve the perfect balance of texture and taste.The first step involves boiling fresh milk until a thin layer of skin forms on the surface. This milk skin is then carefully removed and set aside, revealing the rich, creamy milk beneath. Sugar is added to the milk, and the mixtureis then slowly heated again, allowing the sugar to dissolve and the milk to thicken slightly. As the milk cools,another layer of skin forms on the surface, creating the desired double-layered effect.The final step involves pouring the thickened milk into small bowls or cups, topping each with the reserved milk skin, and serving chilled. The result is a dessert that is both refreshing and indulgent, with the smooth, sweet custard balanced by the slightly chewy, protein-packed milk skin.Double-skin milk is not just a dessert; it's an experience. Each bite reveals a different texture and flavor, with the custard's richness playing off the milk skin's subtlety. It's a taste of traditional Chinese culture, a reminder of the region's rich culinary heritage, and a testament to the skill and dedication of its chefs. The popularity of double-skin milk has grown beyond the borders of Guangdong, making it a fixture on menus across China and beyond. Its unique flavor and texture have captured the imaginations of food lovers worldwide, who appreciate its blend of traditional and modern elements.In conclusion, double-skin milk is not just a dessert; it's a cultural icon. It represents the best of Chinesecuisine: a harmonious blend of simplicity and sophistication, traditional values, and modern innovation. As we enjoy this delicious treat, we are reminded of the richness and diversity of Chinese culture and the infinite possibilities of cuisine.**双皮奶：品味中国传统文化的美食**双皮奶，这款源自中国广东省的传统甜品，以其独特的口感和丰富的风味成为了当地美食文化的象征，吸引了世界各地的美食爱好者。
双皮奶
原料：全脂牛奶1袋（485克）、蛋白3个、香草粉1/2茶勺（3ml）、白糖2汤勺（30克）、蜜红豆3汤勺（45克）。
做法：1、牛奶倒入锅中加热，不要沸腾；2、将加热的牛奶倒入小碗中，放置室温，形成奶皮；3、蛋白分离，用筷子打散，尽量打散；4、将小碗中放凉的牛奶重新倒回到锅中，缓慢的小心倒回，把形成的奶皮留在碗中；5、将糖和香草粉加入牛奶中搅拌均匀；6、将蛋青加入牛奶中搅拌均匀；7、将搅拌好的牛奶混合液慢慢延碗边缘通过筛网倒回碗中，刚刚形成留在碗底的第一层奶皮浮到上面；8、盖上保鲜膜，冷水上锅蒸，中火，水开后蒸20分钟；9、15分钟后关火，不要开盖，闷5分钟；10、取出，撒上蜜红豆，可热吃，可放冰箱冷藏后吃。
小贴士：1、试过几种奶，从奶场直接定的奶最容易形成奶皮，奶味最浓，其次是蒙牛、伊利的特浓或者普通，最不好的是特伦苏这种精致奶，最不容易形成奶皮，奶味最淡。
2、第一层奶皮如果行不成，或者不小心倒回锅里了，都没有关系，作出来的味道和口感是一样的。
3、一定要中火蒸，不要大火蒸，否则很容易蒸出蜂窝4、香草粉是用来去蛋得腥味得，没有可不加。
多加蜜红豆腥味也可降低。
4、蜜红豆是面爱面买的，也可以自己做，做法参见：红豆冰山5、偷懒的朋友可以尝试简易做法：牛奶＋糖加热至糖融化，离火－牛奶放温，加入打散的蛋白，过筛网倒入碗中，冷水上锅，中火蒸20分钟，关火，盖盖闷5分钟，即可。
双皮奶的做法也是很简单，先将新鲜的牛奶煮热，但不能开，趁热倒在碗里，不久鲜牛奶表层结出奶皮，用筷子将奶皮刺穿，缓缓地将碗里的奶倒出，加入适量的蛋白，白砂糖，搅匀，再延碗边慢慢倒回原来的碗里，原来的奶皮慢慢地浮起，然后放到火上蒸，不久又可以结出一层皮来，这样形成了二层皮，上层奶皮甘香，下层奶皮香滑润口，故命名为“双皮奶”。
做双皮奶最重要的是选材，双皮奶的质量好坏首先取决于牛奶的新鲜程度，所选的牛牛奶奶必须是新鲜的草牛奶，做出的双皮奶才能够香、滑、浓。
双皮奶
Байду номын сангаас
1.鲜奶倒入锅中，中小火加热至 将要沸腾时离火
2.倒入小碗中，放凉至形成奶皮，用 筷子掀起一角
3.慢慢倒回大碗中，加入糖拌匀 4.蛋清打散
5.打散的蛋液滤进牛奶中拌匀，再慢 慢倒回留有一层奶皮的碗中，让奶皮
浮起包上保鲜膜，入蒸锅文火炖约 10-15分钟左右，至凝结就可关火
这 样 双 皮 奶 就 做 好 了
• 布丁原料：淡奶油200克、牛奶 490克、蛋黄60克、全蛋30克、细 砂糖66克、香草豆荚1/2支
• 焦糖：细砂糖100克、冷水2大勺、 热水2大勺
先做焦糖：锅中加入糖和2大勺冷水，用中 火熬煮成焦糖色，不用勺搅拌，只要在旁边 看着火，不时拿起锅子转动让糖浆焦化均匀 即可
糖浆煮成焦色变稠，慢慢加入2大勺热开水， 此时需要用勺子快速搅拌，搅拌完成，焦糖 液亦完成
焦糖液小心注入布丁杯中，放至一边放凉即可
• 制作布丁液：香草荚剖开，刮出香草籽， 锅中加入牛奶和香草籽煮至微沸状态，关 火，盖上盖子，让香草布丁液焖五分钟入 味
重新开盖，加入淡奶油和糖煮至80度(也是微 沸状态)，关火
焦糖层即可
蛋黄和全蛋打散，慢慢加入香草布丁液(这步 加入的布丁液最好先过滤一次，把香草荚和
一些蛋沫过滤掉。)快速搅拌均匀
搅拌好的蛋奶液再过滤一次即可装入布丁杯
• 取80度热水装入烤盘，布丁杯座入热水中， 入事先预热至150度的烤箱中下层烤焙1小 时左右
取出后放凉，冷藏， 隔天取出表面撒细 砂糖，用喷枪喷出
广东美食英语介绍PPT课件
e this gift, ji's morning mist used his quick wits, fold two fingers like knees click d
esktop represent three knelt down, and then closed fist tap desktop representativ
morning tea, when no tea in the
广东人饮早茶时，当
teapot, customers do not need to
茶壶里没茶水时，顾 客无须叫喝，只要把
call to drink, as long as the lid open, 茶壶盖揭开，并放在
s morning mist line should be three kneeling nine on etiquette, gift of three hoora
y, but they are travel incognito, must not be exposed to the emperor, but can't los
• 广东人饮早茶时，会常看到有人在斟茶时，接受斟茶
的人会用两个手指轻轻的叩点着桌面，表示答谢，其
实这是行叩茶礼，而且这种礼仪还大有来头。据传，
清朝乾隆皇帝和大清第一才子、清朝大学士纪晓岚微
服巡游江南时，来到一家茶楼，作为皇帝的乾隆一时
高兴，竞给臣子纪晓岚斟起茶来，这在封建时代是不
得了的事情，也是作为臣子莫大的恩典，在礼仪上纪
13
Pan-fried Sponge Cake
香煎黄金糕
Egg Tart 蛋挞
14
Sweet Heart
8-2乳制品加工pptConvertor
第三节乳制品一、乳的成分和特性ﻫ二、乳制品加工人均年占有奶量一、乳的成分和特性乳腺分泌的一种白色或微黄色的不透明液体。
水分、脂肪、蛋白质、乳糖、盐类以及维生素、酶类、气体等。
表８.1 牛乳主要化学成分及含量㈠乳脂肪主要成分图8.１脂肪球膜的结构图1-脂肪２-结合水3-蛋白质4－乳浆甘油三酯，约占乳脂肪的９7％~９8%含有短链脂肪酸(4、６、８、10个碳）乳脂肪球的直径通常为0.１~10µm,平均为3µm，其数量为每毫升中２0～40亿个。
脂肪球的大小随乳牛的的品种、泌乳期、饲料及健康状况而异。
呈乳状液存在于乳中。
乳脂肪在乳与乳制品中具有以下四个方面的重要作用，即营养价值、风味、物理性质和经济价值。
脂肪球膜用电子显微镜观察脂肪球时,发现有5~10ｎm厚的膜覆盖着脂肪球。
脂肪球膜的作用是可使脂肪球在乳中保持乳浊液的稳定性。
这种膜乃是吸附于脂肪球与乳浆脱脂乳之界面间穿插排列的一群化合物,其中有蛋白质、磷脂、水不溶性高熔点甘油三酸酯、胆甾醇、维生素A、铜、铁和一些酶类(包括黄嘌呤氧化酶、醛缩酶、碱性磷酸酶等）。
㈡乳蛋白质酪蛋白在温度2０℃时调节脱脂乳的pH值至4．6时沉淀的一类蛋白质称为酪蛋白（caseｉn),占乳蛋白总量的８0%~82％。
αs－酪蛋白β－酪蛋白κ-酪蛋白γ－酪蛋白组成酪蛋白不是单一的蛋白质，而是由αS,β，γ,和қ－酪蛋白组成，四种酪蛋白的区别就在于它们含磷量的多寡。
α－酪蛋白含磷多,故又称磷蛋白。
含磷量对皱胃酶的凝乳作用影响很大。
γ－酪蛋白含磷量极少,因此，γ-酪蛋白几乎不被皱胃酶凝固。
在制造干酪时，有些乳常发生软凝块或不凝固现象,就是由于蛋白质中含磷量过少的缘故,酪蛋白虽是一种两性电解质,但其分子中含有的酸性氨基酸远多于碱性氨基酸，因此具有明显的酸性。
酪蛋白酸钙-磷酸钙复合体微胶粒大体上呈球形，据佩恩斯(Payens，1966)设想，胶粒内部由β-酪蛋白构成网状结构，在其上附着αs－酪蛋白,外面覆盖有κ-酪蛋白，并结合有胶体状的磷酸钙,见图1。
牛奶的华丽转身——双皮奶（做法详解）
牛奶的华丽转身——双皮奶（做法详解）晶莹有如白玉一般细腻温柔，凝脂一般的肌肤又如同刚出浴的少女，弹指可破，只可远观而不可亵玩焉。
它微微的颤抖，有如受惊的玉兔，让人怜惜，忍不住将它捧在手心，细心呵护。
用小勺轻轻舀起一块嫩白的双皮奶，在口中细细品尝，浓厚的醇香与其温润的细腻相得益彰，感受着它沿着舌尖，缓缓滑入口中的嫩滑，感受着它入口即化的梦幻般的触觉~据说，双皮奶（顺德）始创于清朝末期，是顺德当地一位农民在清晨烹制早餐的时候，不小心在水牛奶里翻了个花样，无意中调出民间美食“双皮奶”，并流传至今。
制作方法一：需要食材：鲜牛奶500ml，鸡蛋3个，白砂糖随意。
自己喜欢的水果1.牛奶倒入锅中加热，但不要煮开，煮开后会不容易形成奶皮。
2.加热后的鲜牛奶倒入容器中，放在通风处等待奶皮的形成（这一层奶皮是靠鲜牛奶的热气往上顶，而形成的奶皮）。
3.用小刀或者筷子化开一个口（口子不要太小，太小的话再倒回去的时候容易把奶皮压在下面）。
4.把奶皮下面的牛奶倒出，留少许牛奶在碗内。
5.倒出牛奶的碗，一层奶皮在碗底。
6.鸡蛋蛋黄与蛋白分离，蛋白尽量打散。
7.和倒出的牛奶混合后过筛1-2次，去除泡沫。
8.在牛奶蛋白混合液中加入白糖，然后顺着之前划破奶皮倒出牛奶的口，把混合后的牛奶蛋白液倒回碗中，此时碗底的那一层奶皮会自己浮上来。
9.把双皮奶的碗盖上保鲜膜。
冷水入锅，中小火加热约15-20分钟后，不要打开盖子，焖个5-10.分钟再打开为宜。
喜欢的话可以拌上鲜果、葡萄干、蜜红豆等来装饰食用。
制作方法二：需要食材：牛奶400毫升，鸡蛋（蛋清）2只，白砂糖2勺。
1.把牛奶倒入锅中，等刚煮沸即可停止加热。
然后将牛奶倒入大碗，不久即可看到牛奶表面结起一层皱皱的奶皮。
2.另取一碗，放入2只蛋清、2勺白砂糖，搅匀至糖溶解（记得不要打太久，否则会变成“蛋泡”）。
3.等牛奶稍凉后，用筷子把奶皮刺破，再将牛奶慢慢倒入装有蛋清的大碗，搅拌均匀。
然后沿碗边缓缓将之倒回留有奶皮的大碗，此时可看到奶皮自动浮起。
双皮奶做法英语作文
双皮奶做法英语作文Title: The Art of Making Shuang Pi Nai (Steamed Milk Custard)Shuang Pi Nai, also known as Steamed Milk Custard, is a delectable Cantonese dessert that has won the hearts of many with its smooth texture and subtle sweetness. This culinary gem is not only a treat for the taste buds but also an interesting journey for those who endeavor to master its preparation. Here is a simplified recipe to guide you through the steps of making this delightful dessert.To begin, gather your ingredients. You will need fresh milk, preferably full-fat for the best texture, sugar, and egg whites. For every 500 milliliters of milk, approximately 50 grams of sugar and two egg whites are sufficient. Additionally, you will require a pinch of salt and some dried rose petals or almond extract for aroma, depending on your preference.Warm the milk gently in a heavy-bottomed pot over medium heat. Stir occasionally to prevent the bottom from scorching. Just as the milk starts to bubble, remove it from the heat. Allow it to cool slightly while you move on to the next step.In a separate bowl, beat the egg whites until frothy. Somepeople prefer to skip this step and simply mix the egg whites into the milk, but beating them first can contribute to a creamier texture.Gradually pour the warm milk into the egg whites, whisking constantly to ensure a thorough blend. Strain the mixture through a fine sieve to eliminate any lumps, ensuring a smoother end result.Divide the mixture into bowls suitable for steaming. Sprinkle the top with a pinch of salt and add your chosen aromatic; it could be a few dried rose petals or a drop of almond extract for an extra touch of fragrance.Fill a wok or steamer with water, and bring it to a boil. Once the water is boiling, carefully place the bowls into the steamer basket, making sure they do not touch the water. Steam for about eight minutes or until the custard sets. It should be delicately solid but still quiver when you shake the bowl gently.Finally, let the custards cool down to room temperature before chilling them in the refrigerator. This allows the flavors to meld and the custard to set properly.After a few hours in the fridge, your Shuang Pi Nai is ready to serve. The surface should be smooth and slightly taut, witha subtly sweet and milky flavor that is both rich and refreshing. Enjoy this simple yet exquisite dessert as a perfect way to end a meal or as an afternoon treat.Making Shuang Pi Nai is an easy and rewarding process. It not only provides a delicious dessert but also offers a fun experience for those who enjoy exploring different culinary traditions. Give it a try, and you might find a new favorite to share with family and friends.。
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Milk Custard
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1
Story
The generator of Double-layer Milk Custard Dong Jie wen and her father live by cow-keeping in Shunde. However, without refrigerator ,at that time it is hard to keep the milk fresh. One day, when Dong try to boil the milk to keep it fresh, she unexpectedly finds that there are milk skin on the surface of milk.
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2
Story
She tastes the delicious milk skin layer and decide to sale this kind of food, which become the famous Doublelayer Milk Custard. In 1952, she named her store as ” Renxin”, and nowadays “Renxin” become the wellknown brand throughout China.
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7
Thanks And
Welcome to Shunde!
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8
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3
BOM
Two egg Two spoons of white sugar One big bowl of fresh milk (around 400ml)
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4
Steps
Separate the egg yolk and egg white
ห้องสมุดไป่ตู้
Put milk into boiler to cook until boiled. Then pour into the big bowl, at that time we can see the formed milk skin on the surface of milk.
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6
Steps
Put the milk into the boiler to steam about ten minutes( separate from the water).
Use chopsticks to puncture the milk custard, if
Success! no milk flow out,
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5
Steps
+=
Put the egg white and two spoons of white sugar into one empty bowl and stir until the sugar dissolved
When the milk become cold, use chopsticks to puncture the
milk. Then pour the milk slowly into the bowl filled with
white egg, stir it equally, pour it back to the bowl filled with
milk custard, you can see the milk custard turn up.