The pot skin dairy roll is one of the traditional snacks in the Beijing area. According to the “Ming Palace History,” “whenever it snows, the warm room is used to appreciate the plum blossoms and eat the dairy skin and dairy hollow rolls.”
The pot skin dairy roll has the features of yellowish dairy skin, sweet and sour taste, soft and delicate texture when eaten, rich dairy fragrance, and rich nutrition.
Boil 5 kg of milk until about 3 kg of milk is left; scoop the boiled milk into a pot, cover the pot mouth with a cloth, and cover it tightly. About 1 hour later, remove the pot lid and the cover cloth, cool it down, and let it thicken into a layer of about 2 cm thick dairy skin; slowly lower the wire rack along the edge of the pot, and the dairy skin is lifted intact and turned upside down on the oil paper. Cover it with another layer of oil paper and cover it with a damp cloth to absorb the moisture on the dairy skin. Mix the sugar osmanthus with a little milk, clarify it, and mix the osmanthus juice, sugar, and sesame seed powder into a sesame sugar filling;
Grind the golden cake into a paste to become the golden cake filling. Cut the cooled dairy skin into square pieces, put half of the sesame sugar filling and half of the golden cake filling side by side on the dairy skin, roll it into a dairy roll, and cut it into small pieces.
Phoenix Lee https://chinese-tradition.com/the-pot-skin-dairy-roll.html