Galeries Lafayette with the same afternoon tea ❥ old Beijing milk rolls

This old Beijing court milk roll, it is said that it was one of Lafayette's favorite dim sum, the milk roll is milky and fragrant, soft and glutinous, the homemade red bean paste filling is full of flavor, sweet and delicate, plus points upup~ make a pot of tea, get the same style of Galeries Lafayette at home _ palace afternoon tea

Ingredients

Redbeanpaste

Redbean 200 g

Whitesugar 60 g

Maltose 60 g

Butter 30 g

Cornoil 50 g

Milkpowder 30 g

Milkrollpart ~

Milk 1000 g

Whippingcream 200 g

Ricewinejuice 400 g

Lemonjuice 40 g

Calenderedsugar/powderedsugar 20 g

Cooking Instructions

Some of the recipes for bean paste use less sugar and are not sweet.
(If you make egg yolk crisp, you can increase the ratio of sugar and oil)
The milk roll part is added with caster sugar, and the milk skin is also sweet, which is more harmonious than the original version.
The formula of the milk roll is made with Al Moore whipping cream, and the one with a high milk fat content of 38% is selected, and the frankincense of the milk roll is richer and the taste is better.
Wash the red beans and soak overnight.
Change the water and pour it into the rice cooker, add double the height of the water, and cook until soft.
Pour it into a food processor and beat it delicately, you can add some more water, just enough to move.
Pour all ingredients into the bread maker.
Using the jam menu, open the lid to make.
The time depends on the amount of water (depending on the state, regardless of the time) if one round is not enough, add another round, and check the status frequently in the later stage, and you can hold a group.
Wrap plastic wrap while it is hot, and if you can't use it up, you can freeze it for others.
(finished product approx. 680g)
Ingredients for the milk roll part
The rice wine is strained to extract the juice, and the
lemon is squeezed out of the lemon juice.
Heat the milk to a slight boil, add the whipping cream, then pour in the rice wine juice and lemon juice and stir slowly while heating.
Until the surface is clearly flocculent, and the lower layer is a clear light yellow liquid.
Pour in fine gauze and strain.
It can be hoisted and left to rest for 20 minutes.
The liquid in the pot is whey, a very good thing, don't waste it, you can use it to bake toast, steamed buns.
Gauze inside to get coarse cheese.
Pour the cheese into a meat grinder or processor, add caster sugar/powdered sugar and whip until smooth and smooth.
(Finished product about 260g)
Put the cheese and bean paste filling into a plastic bag and roll it into a rectangle with a thickness of 0.8-1cm
Dismantle the plastic bag, cover the bean paste filling on the cheese, roll it up with the help of a plastic bag, scraper and other more convenient tools, roll it up and shape it while rolling, and then refrigerate for 20 minutes to set.
With fishing line or dental floss, you can cut out a neat cut surface.
Delicate and sweet, very tasty