Royal Milk roll(gong ting nai juan )

Royal Milk roll

Introduction:

"It is said that the milk roll was originally the imperial point in the palace. It was the favorite pastry of Empress Dowager Cixi in those years. Milk roll is a kind of black-and-white milk cake. It was recorded in the history of Ming Palace as early as that: when it is snowy, you can enjoy plum in warm room and eat milk skin and milk nest roll. This milk roll refers to the milk roll. Is it amazing that milk has become a snack to eat? "

Production steps:

Step 1: filter the wine with clean gauze to get rice wine.

Step 2: pour the milk into the pot, add sugar, stir well, and heat over low heat.

Step 3: boil until there are small bubbles on the surface of the milk and bring to a boil.

Step 4: pour the rice wine into the pot, stir well, and continue to cook.

Step 5: milk coagulates slowly into flocculent, and then turn off the fire after separating from the liquid.

Step 6: take the clean gauze and spread it in the drawer, and put it on the stainless steel container.

Step 7: pour the milk into the gauze so that the liquid part seeps into the lower container through the gauze.

Step 8: stand still for 1 hour and take the solid milk.

Step 9: pour the drained milk on the gauze, wrap it and knead it repeatedly to make it more delicate.

Step 10: roll the milk dough into a thin milk skin with a thickness of about 1cm.

Step 11: cut off the corners of the milk skin and grow into a square.

Step 12: the red bean paste is also rolled into pieces and covered on the milk skin.

Step 13: roll up from top to bottom to form a cylinder.

Step 14: divide the milk roll into equal sections and serve on a plate.

Materials required:

Whole milk: 1000 ml

Rice wine: 300 ml

White granulated sugar: 10g

Red bean paste: right amount

Note: 1, milk must be full fat milk, high fat content is better. 2. Do not use iron pot to cook milk, otherwise the milk will be black. 3. If the milk skin is loose and cracked during the rolling process, you can dip your hand in some milk and pat it on the milk skin. If the milk skin is wet and cracked, it will be repaired.

Production difficulty: Advanced

Craft: Skills

Production time: several hours

Taste: milk flavor

Chinese PinYin : Gong Ting Nai Juan