Saoxiang Recipe
VicentaLakin
100% healthy baking means making the healthiest food from the oven! Today, old Beijing cheese is made from the oven's cryogenic fermentation. Old Beijing cheese is called cheese, but it's not like cheese in the ordinary sense. In general, cheese is extracted from milk, with high proteins and fat content, while old Beijing cheese is milk products that use rice wine to condensate milk, and that gain a smooth taste through temperature and warm aroma. Old Beijing cheese is passed from court to people. I used to issue recipes, pure white old Beijing cheese made of white rice wine, and that's how it works. This is not the traditional old Beijing cheese practice, but the results are essentially the same. I'm using red-tip fermented rice wine, or is it red or is it today that the cheese is not steamed or baked in ovens, and it's fermented naturally for the low-temperature fermentation function of the oven. High temperatures destroy the fungus of rice wine, and the use of low-temperature fermentation can also condensate milk, similar to yogurt, and allow for the retention of more fungi, which tastes better and is better nourished. Today, it is also not fermented with rice, because too many low-temperature fermented liquids affect milk condensation and take the rice from it for fermentation. It looks rougher with rice, but the rice in the wine is very soft, tastes good and doesn't feel rough。
