Homemade cheese stick
After May Day, the weather suddenly became hot, and the greedy children began to clamor for cold drinks. The mothers were embarrassed, afraid that they would eat too cold and hurt their intestines and stomach; I also worry that the cold drink additives and sugar are too much and not healthy enough. Today, I'd like to introduce a kind of children's cold drink cheese stick, which is sour, sweet, delicious, cool and does not hurt the stomach. It is also simple to make, without additives, nutritious and calcium.I use a silicone lollipop mold, which is small, one by one. The material of silica gel is easy to demould. If you are too lazy to buy a mold, you can also use a small bowl to make it. After solidification, cut it into square pieces with a knife, and then eat it with a spoon or fork.The cheese sticks should be sealed and stored in cold storage with a shelf life of 3-5 days.
Step 1 . Prepare various materials first. Breakfast cheese slices are yellow, square pieces of instant cheese, which are used in making sandwiches. You can find it in the refrigerator of the supermarket. Jellydine is animal collagen, which is often used in Western food or dessert mousse, pudding and other production. It plays a role in solidification and shaping, and can be bought in bakeries.
Step 2 . Cut jiliting tablets into pieces, put them into a small bowl, add a little cold water to soak them soft, and pour out the excess water. If you use gelatine powder, you also need to soak it in cold water in advance. This is done to evenly solidify and prevent caking and poor dissolution.
Step 3 . Take another small milk pot, pour in milk and sugar, and mix well. I use double carbon white granulated sugar, which is safer and healthier than vulcanized white granulated sugar.
Step 4 . Add three slices of cheese, heat over low heat, and stir until completely dissolved.
Step 5 . Remove the milk pan from the fire, cool the milk slightly to about 50 degrees, pour in the soaked Geely diced tablets, mix well, use the remaining temperature to completely dissolve, and the cheese liquid is ready. Be sure to pay attention to the temperature of milk. The melting temperature of gelatine is 35 degrees. If it exceeds 60 degrees, it will affect the solidification of gelatine.
Step 6 . Next, divide the stirred cheese into two parts, one original and the other with strawberry powder. Tip: if you only make one original flavor, or do not use a mold, this step can be omitted. Directly pour the cheese liquid into a bowl and put it into the refrigerator for refrigeration. If there is no strawberry powder, you can also replace it with cocoa powder, Matcha powder, etc., or add puree and jam to make cheese sticks with different flavors.
Step 7 . First put the mold in the tray, and then pour the pink strawberry flavored cheese liquid into the corresponding position in the mold. Tip: the silicone mold is relatively soft, so you should use a tray with a hard bottom to support it, so it is more convenient to move back and forth, and it is not easy to sprinkle. The pattern of the mold is convex and concave, and it is easy to drip with a spoon, dropper or squeeze sauce bottle. If you don't think the pattern is troublesome, fill it directly and make it into one color.
Step 8 . Put the tray into the refrigerator, refrigerate for about 10 minutes, wait for the pink part to solidify, insert the paper stick, pour the original cheese liquid, and fill the mold.
Step 9 . Put the mold into the refrigerator again and refrigerate it for about 20 minutes, and then demould it after solidification. Tip: when demoulding, don't pull the paper stick directly. First break the silicone mold around on both sides, and then lift the paper stick after the edge is separated, so as to demould smoothly.
Step 10 . The cheese stick can be eaten directly after taking off the mold. It tastes smooth and tender. It is not hard. It melts in the mouth and is very delicious.
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