What is Nai Lao?
thinner cream than the westernized version, nai lao is a generation Chinese treatment made of several simple ingredients. This dessert soup, translated as "imperial pudding", is valued in Beijing and its surroundings, but is quite unclear for foreigners. The acidic tone is clear, which is created by adding rice wine to a simple cream, which is a little weakly aligned with some sugar. Decorating nuts and raisins adds texture at the time of administration.
Traditionally, Nai Lao pudding is baked in small wooden yoghurt barrels heated over hot coal. Other chefs use the steam bath method or only use a low temperature set until the pudding cream offers a stronger consistency. The key to correct the correct balance of sweet milk with full cream and rice wine. When it is properly done, very little extra sugar should be needed.
The Nai Lao production process begins by heating milk on low heat as longis most of the bacteria. Chefs usually use a large pan on the stove for this part of the preparation. If the cream is used, it should not need any sugar. When whole milk is used, stir many into sugar during heating. The cream covered and left to cool and then poured over the sieve to remove any dirt.
rice wine combines with cream just before it goes to the oven or mainly at about 200 ° F (or about 90 ° C). Many use about one part of wine for three parts of the cream, whipping it slowly until it is slightly foaming. In about half an hour, the pudding should be thickened for creamy consistency with off-white Color. Some bake custard bowls longer at a lower temperature to better combine the tastes.
Nai Lao does not take everything together in a bowl, because the consistency would not be uniform. Instead, a small oven is used safelyThe person to be delivered. Some raisins are thrown into the bottom of each ramekin, along with several varieties of chopped nuts such as sunflower seeds or walnuts. Then Nai Lao is poured over the top and leaves a small lip at the top of Ramekin to spread the pudding.
If the barrel is used, Ramekins is stacked inwards as soon as the container reaches the correct temperature. When cooking in the oven, the medium racks should be used to help the final product to accept even consistency. Healing is officially prepared after a short cooling in Lednice.