Cheese can be drawn because the acidity, moisture content, salt and maturity are just right, so that when it is melted by heat, it can be stretched and kept adhered to each other.
The drawing method of mozzarella is: heating.
Spread mozzarella cheese on toast and bake it in a pan. At the same time, cover the lid and use the temperature in the pot to melt the cheese. However, it should be noted that this method must not be too hot, or the toast will be burnt before the cheese melts.
You can also use the oven. That's what pizza and baked rice do. Pay attention to fully preheat the oven, put it on the top of the oven and light it in the oven, which can quickly help cheese color. You can't bake it for too long at a time, it's easy to burn on the fire.
Extended data:
The difference between mozzarella cheese and other cheeses lies in its powerful functional characteristics:
1, drawing:
After baking in the oven, cheese can be stretched for a long time and is not easy to break.
2. Chewability:
Baked cheese is not sticky and has a certain toughness, but it is not too rubbery like chewing gum.
3. Integration:
After baking, the cheese melts completely and flows around, but it won't get out of control like a liquid.
4, oil and focus distribution:
After the cheese is baked, there will be oil phenomenon and focus distribution.
It should be noted that these functional characteristics of Ma Su cheese are closely related to the quality of Ma Su cheese itself, such as moisture content, fat content, calcium content, PH value and cheese maturity.
Xinhuanet-10 Cheese suitable for summer.