Milk cake is sweet but not greasy, with rich milk flavor, soft entrance and rich bean paste filling. In addition, the white sugar milk cake with sesame seeds, white sugar and osmanthus as fillings has moderate sweetness and is deeply loved by people.
Milk cake, as one of the palace dairy products (Sanyuan Meiyuan), flows into the people. Milk is rich in nutrition; Bobo, it is soft and delicious. Milk cake is as famous as its products, soft and delicious, rich in milk fragrance, with the purest sweetness of old Beijing, which makes people memorable.
Extended data:
Making method of milk cake:
First pour five bags of milk into the pot (you can't use an iron pot when cooking, otherwise the color will turn black and smell like milk. Aluminum pot and stainless steel pot are recommended).
Second, cook with high fire first, and then with low fire. When the milk thickens, keep stirring to avoid burning the pot.
Third, when five bags of milk are boiled into three bags of milk, after about 30 minutes, pour the milk into another pot, cover it and let it stand for a while. The lid can't be half-opened.
Fourthly, when a thick layer of milk skin is formed on the milk, filter out the milk skin with fine-eye gauze.
5. After filtering, press it with a heavy object until the milk skin does not stick to your hands.
6. Wrap the stuffing with milk skin and knead it into a ball, then put it into the mold and press it out (you can sprinkle a little cooked starch in the mold first).
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