Old Beijing Cheese-improved Oven

Name: Old Beijing Cheese-improved Oven
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Fresh milk; 250g Mash juice; 2 small pieces Cube rock candy

by fujinokaede

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Since knowing that there are Beijing cheeses in the world, I have loved them irresistibly. I used to think that the production process must be quite complicated and the ingredients must be very mixed, so I have never dared to get involved. Two days ago, I suddenly wanted to challenge it on a whim, so I searched the Internet and found that it was so simple.
However, most of the recipes given on the Internet teach the practice of steaming in a steamer. Of course, I personally think that the steamed product should have a more delicate taste, but the tragedy is that my steamer is too small and can only make one bowl at a time, which is difficult to meet the needs of the "public", so I tried to use the oven. Make.

It was a tragedy for the first time to use an oven to cook according to a certain recipe on the Internet. The baking time was too short, and the middle could not be opened for viewing, so the milk did not solidify.
The second time was still a tragedy, because I had the experience of the last time I increased the oven temperature, and the baking time was a little longer. Although it solidified, the internal structure was very rough and the taste was not good at all.

For the third time, I summed up my experience and made persistent efforts, and finally succeeded in making a delicate old Beijing cheese~~

So I decided to summarize the experience and lessons as follows~~Welcome to share with you~~"

Ingredients

500g Fresh Milk
250g Mash Juice
2 small pieces Cube Rock Candy

Old Beijing Cheese-improved Oven

1. Pour the milk into a pot with good thermal conductivity, boil water in the pot, and put the pot in the pot to heat the milk over the water.

2. Put in two pieces of rock candy. You can put more if you like sweeter ones, but the mash itself is very sweet. If you add too much sugar, it might not be healthy. This depends on personal taste.

3. (This step can be performed at the same time as the hot milk) Cover a large bowl with gauze, then pour the mash into the gauze, lift the four corners of the gauze, and squeeze out the mash.

4. Heat the milk until it becomes frothy, and take it out when there are granular objects hanging on the wall. Don't pour out the boiling water, it will be useful later. If you are in a hurry, you can put the bowl in the cold water basin like this, and if you are not in a hurry, you can also cool at room temperature. After airing until warm, add the filtered mash juice to the milk and stir evenly.

5. Divide into small bowls after mixing. It is easier to succeed if the bowl is smaller. Wrap the bowl openings with tin foil respectively. If you are not sure whether your own bowl can withstand the test of the oven, two suggestions: 1. Buy a bowl for the oven; 2. Wrap the entire bowl with tin foil. The second method is not sure if it is really feasible...

6. Arrange the small bowl into the baking tray and pour the boiling water that was used when the milk was just warmed into the baking tray. The amount of water is enough to spread the baking tray. Bake at 200 degrees for 30 minutes. (The time and temperature should be changed according to the size of the bowl and the characteristics of the oven. This is a matter of personal speculation)

Tips:
1. Put the sugar in at the beginning, otherwise the rock sugar will be difficult to melt. The practical sugar can also be used.

2. Try to avoid contact with the container wall if you want to stir when heating through water, and avoid stirring when cooling the milk, so that the cheese made will not have granular objects.

3. Be sure to add water to the baking tray, otherwise the cheese will be very rough inside as I did the second time.