Raw materials: 800ml whole milk, 300g wine, 100g red bean paste
Seasoning: 2 tbsp sugar
Practice of Red Bean Cheese Roll
1: Pour the wine into the porcelain bowl covered with gauze, squeeze out the wine juice as much as possible, and take 200 grams for reserve;
2: Pour the milk into the pot and heat it over low heat until there are tiny bubbles around;
3: Pour in 2 tbsp sugar and stir well. Pour all the wine juice into the milk and continue to stir and heat;
4: Slowly, the milk will change from liquid to wadding, continue to stir and heat, the bottom layer is slightly green, translucent whey, at this time can turn off the fire;
5: Take out the flocculent milk on the surface and pour it on the sand cloth to filter;
6: After 5 minutes, lift the gauze and hold it tightly by hand to squeeze out whey as much as possible, and rub the dough like milk for a moment to make it more delicate;
7: Spread a fresh-keeping film on the cutting board, spread the dough like milk on the fresh-keeping film, cover it with a layer of fresh-keeping film, and roll it into a rectangle with a rolling pin;
8: Press the red bean paste stuffing into a rectangle, place it on the milk skin, and roll it with a rolling pin;
9: Slowly roll up and refrigerate for 1 hour, then cut into small pieces.
1. Be sure to choose whole milk, the ratio of milk and mash is 4:1.
2. The filtered whey can be poured into a container for drinking or eating after refrigerated. Whey is rich in nutrition, and it tastes good when added with mash.