Old Beijing cheese -- improved oven(lao bei jing nai lao kao xiang gai liang ban )

Old Beijing cheese -- improved oven

Introduction:

"Ever since I knew that there were Beijing cheese in the world, I fell in love with them. I always thought that the production process must be quite complicated and the ingredients must be very miscellaneous, so I didn't dare to touch them. Two days ago, I had a sudden impulse to challenge, so I searched the Internet and found that it was so simple, so I got involved. However, most of the recipes given on the Internet are based on steaming. Of course, I personally think the steamed food should taste more delicate, but the tragedy is that our steamer is so small that we can only make one bowl at a time, which is difficult to meet the needs of the "public", so we tried to make it in an oven. For the first time, according to a recipe on the Internet, I used the oven to do it. It was a tragedy. The baking time was too short, and I couldn't open it in the middle, so the milk didn't solidify. The second time is still a tragedy. Because of the last experience, I raised the oven temperature and roasted for a long time. As a result, although it solidified, the internal structure was very rough and the taste was not good at all. The third time, I summed up my experience and made persistent efforts to finally make a delicate old Beijing cheese ~ ~ so I decided to summarize the experience and lessons as follows ~ ~ welcome to share with you Ah ~ ~ "

Production steps:

Step 1: pour the milk into a basin with good thermal conductivity, boil the water in the pot, and put the basin into the pot to heat the milk.

Step 2: put in two pieces of rock sugar. If you like sweeter, you can put more. However, the mash itself is very sweet. If you add too much sugar, I'm afraid it's not healthy. This one depends on personal taste.

Step 3: (this step can be carried out at the same time with hot milk) cover a large bowl with gauze, then pour the mash into the gauze, lift the four corners of the gauze, and extrude the mash.

The fourth step: heat the milk to a small foam, and remove when there is a granular object hanging. Don't pour out the boiling water, it will be useful later. If you are in a hurry, you can put the bowl into the cold water basin like this. If you are not in a hurry, you can cool it at room temperature. Air to warm, then add the filtrated mash to the milk and stir evenly.

Step 5: mix well and divide into small bowls. If the bowl is smaller, it's easier to succeed. Cover the mouth of the bowl with tinfoil. If you are not sure whether your bowl can withstand the test of the oven, two suggestions: 1. Buy a special bowl for the oven; 2. Wrap the whole bowl with tin foil. The second method is not sure if it really works

Step 6: put the small bowl into the baking pan and pour the boiling water from the hot milk into the baking pan. The amount of water is enough to spread the baking pan. Bake at 200 ℃ for 30 minutes. (the time and temperature should be changed according to the size of the bowl and the characteristics of the oven. It's up to me to guess.)

Materials required:

Fresh milk: 500g

Mash: 250g

Cube rock candy: 2 small pieces

Note: 1, sugar should be put in the beginning, otherwise rock sugar is difficult to open. In fact, it's OK to use granulated sugar. 2. If you want to stir it when it is heated, try to avoid contact with the wall of the container. When cooling the milk, do not stir it. Only in this way, the cheese will not have granular objects. 3. Make sure you add water to the pan, or the inside of the cheese will be as rough as I did the second time.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Lao Bei Jing Nai Lao Kao Xiang Gai Liang Ban