After so many years of popularization, everyone knows that drinking milk is conducive to the growth and development of children and adolescents. For families with children, milk is a regular food.
Daughter who doesn't like to drink milk?
But there are many children who do not like the taste of milk and do not like to drink milk.
My daughter doesn't like to drink milk, stands shorter with her peers, and is very anxious as a father.
But once I took her to my Mongolian milk tea house, the Gśrère Ama Milk Tea House, and found that she was particularly fond of a dairy product, milk skin.
Milk skin is a traditional Mongolian delicacy, in which fresh milk (goat's milk, horse milk, etc.) is poured into a pot and simmered slowly over low heat. Slowly, the surface of the milk will coagulate a thick layer of milky white and yellowish skin.
When you can pick it up with chopsticks, you get a milk skin.
Ten pounds of fresh milk can boil out a pound of milk skin, which is like a honeycomb-shaped pancake, which tastes frankincense and has a mellow and mellow taste.
The Mongols will eat the milk skin alone and will also soak the milk skin into the milk tea.
Or make a variety of dishes with milk skins, such as Mongolian sorbet, which is a Mongolian dessert made with milk skin, honey and fried rice, which is original to my milk tea house.
My daughter especially likes to eat milk skins, she will pick out the milk skins in the milk tea to eat, and she also likes all kinds of foods made of milk skins.
Mongolian auntie's baked milk skin
After our family moved to Shenzhen, my daughter especially missed inner Mongolia's milk skin.
But when the milk skin is sent from Inner Mongolia to Shenzhen, there is no longer the mellow milk aroma of fresh milk skin, and the taste is not as good as before, even if I use vacuum packaging + cold chain transportation, after a week it will still change taste.
So I thought of a way to bake the fresh milk skin with fire and turn it into a crispy "baked milk skin", which not only lasts longer, but also bakes the milk skin, which will also emit a tempting faint burnt aroma, and the mellowness of the milk aroma does not diminish a bit.
In fact, this method is not my originality, but when I lived in the grassland when I was a child, I saw that the old Mongolian aunt came to make baked milk skin in this way, and the delicious taste of baked milk skin also left a deep memory in my heart, which I can't forget until now.
My daughter was particularly happy to have the baked milk skin and brought it to school to share with her classmates.
My daughter's classmates all liked this crispy, creamy, and very strong baked milk skin, and they all rushed to eat it.
This is troublesome, the baked milk skin is handmade by us, there are so many, not enough for the children to share. Watching my daughter a little unhappy because she couldn't share the delicious food with her friends, I suddenly thought, can I build a factory to make baked milk skin!
Let more people eat the baked milk skin
So we built a factory in Hohhot, the capital of Milk, and began to develop the roasted milk skin.
Baking milk skins is not a complicated food, but the simpler the food, the more time it takes to make a special taste, the more time you have to spend in the invisible place.
With the thought of the roasted milk skin made by the old Mongolian aunt, it took me two years and many mixes to make this roasted milk skin, and we named it: Three Pure Baked Milk Skin.
Because it does not have any additives, three pures are pure and pure.
The ingredient list is also very "good-looking", with only six or seven ingredients, and there is a simple beauty.
And they are all understandable ingredients, and there is absolutely no mess such as vegetable fat powder, maltodextrin, flavor, preservatives and so on. (Vegetable fat powder, the main ingredients are hydrogenated vegetable oil, emulsifier and sodium caseinate, is a substitute for milk powder.) Although it can simulate the aroma and taste of milk that is more like milk than milk, it is actually a solidified oil to drink. ）
Ingredient list without additives, there is a pure beauty.
After the three pure baked milk skins were listed, my daughter and her classmates could eat delicious baked milk skins at any time.
The parents of the daughter's classmates were also planted with grass, and spontaneously Baked Milk Skin, often saying: "Children who don't like to drink milk, try the roasted milk skin!" ”
There are also more and more people who like baked milk skin, there are children who do not like to drink milk, there are parents who are worried about additives, there are Inner Mongolian people living in other places, and there are post-90s white-collar workers who like snacks in the north, Shanghai and Guangzhou.
Li Jiaqi, a brother of live broadcasting, also cooperated with Sanchun, and Sanchun baked milk skin on Li Jiaqi's live broadcast three times, selling 90,000 boxes in 6 minutes, becoming one of the hits in his live broadcast room.
However, we have not stopped the pace of research and development, and constantly optimize the ingredients of the baked milk skin, in order to better taste and a healthier lifestyle, in the process of making the baked milk skin, we chose lower calories, healthier fructooligosaccharides.
Its sweetness is only 30% to 50% of sucrose, and the taste is more sweet and not greasy, and it is also a prebiotic that is beneficial to the human body. Whether it is children, pregnant women, or the elderly, you can eat it with peace of mind.
We have also developed a lot of new ways to eat roasted milk skins.
Snacks that use a lot of additives will be more attractive in taste, but they make us gradually unaccustomed to the taste of the food itself.
Especially for children who are still slowly learning about the world, it is not a good thing. This can leave them with completely confused taste memories of food, addicted to the temptation of snacking and not interested in the meal.
Sanchun has a simple wish, that is, to let everyone like the original taste of the food!