Ever since I learned that there are Beijing cheeses in the world, I have been in love with them uncontrollably. I used to think that the production process must be quite complicated and the ingredients must be very miscellaneous, so I never dared to touch them. Two days ago, I suddenly wanted to challenge it on a whim, so I searched the Internet and found that it was so simple, so I got involved.
However, most of the recipes given online teach how to steam in a steamer. Of course, I personally think that the steamed product should taste more delicate, but the tragedy is that my steamer is too small and can only make one bowl at a time. This is difficult to meet the needs of the "public", so I tried to use an oven to make it.
It was a tragedy that I used an oven to make it according to a recipe on the Internet for the first time. The roasting time was too short and I couldn't open it in the middle, so the milk didn't solidify.
The second time was still tragic. Because with the previous experience, I turned up the oven temperature and the baking time was longer. Although it was solidified, the internal tissue was very rough and the taste was not good at all.
The third time, I summed up my experience and worked hard to finally successfully make old Beijing cheese with delicate taste ~~
So I decided to summarize the experience and lessons as follows ~~ Welcome everyone to communicate together ~~
Oven version of old Beijing cheese
By BrandynBlock
Recipe Recommendations
- fresh milk 500 grams
- glutinous rice juice 250 grams
- sweet and sour
- roast
- three-quarters of an hour
- simple
Steps for Oven version of old Beijing cheese
1
Pour the milk into a basin with good thermal conductivity, boil water in the pan, and place the basin into the pan to heat the milk through the water.
2
Add two pieces of rock sugar, and you can add more if you like the sweeter one. However, the glutinous rice itself is very sweet, and it may not be healthy if you add too much sugar. This depends on personal taste.
3
(This step can be carried out at the same time as hot milk.) Cover a large bowl with gauze, then pour the glutinous rice into the gauze, lift the four corners of the gauze, and squeeze out the glutinous rice juice.
4
Heat the milk until it has a small foam and remove it when there are granular objects hanging on the wall. Don't throw away the boiling water, it can still be used later. If you are in a hurry, you can put the bowl in the cold water basin like this, or cool it at room temperature if you are not in a hurry. Allow it to warm, add the filtered glutinous rice juice to the milk and stir well.
5
Mix well and divide into small bowls. If the bowl is smaller, it will be easier to succeed. Wrap the mouth of the bowl with tin foil respectively. If you are not sure whether your bowl can withstand the test of the oven, there are two suggestions: 1. Buy a bowl dedicated to the oven;2. Wrap the entire bowl with tin foil. The second method is uncertain whether it will actually work...
6
Place the small bowl into the baking sheet and pour the boiling water from heating the milk into the baking sheet. The water is enough to spread the baking sheet. Bake at 200 degrees for 30 minutes. (This time and temperature should be changed accordingly according to the size of the bowl and the characteristics of the oven. This depends on personal speculation)Oven version of old Beijing cheese Make Tips
1. Add sugar at the beginning, otherwise the rock sugar will be difficult to melt. Its practical sugar can also be used. 2. If you want to stir when heating with water, try to avoid contact with the container wall. When cooling the milk, do not stir, so that the cheese made will not have particulate objects. 3. Make sure to add water to the baking sheet, otherwise the inside of the cheese will be very rough like I did the second time.