Milk Skin Large Milk Roll Box

Last updated 2026-11-10 — Ingredients: milk, sesame seeds, hawthorn candy, osmanthus sugar, white sugar Legend: A traditional Beijing snack. The *Ming Palace History* states: “Whenever it snows, people enjoy the plum blossoms in a warm room, eat milk skin, and milk roll pockets.” The Milk Skin Large Milk Roll features golden-yellow milk skin, a delicious sweet-and-sour taste, a soft and tender texture, rich milk aroma, and high nutritional value. Production method: Boil 5 kilograms of milk down to about 3 kilograms; scoop the boiled milk into a basin, cover the basin opening with cloth, then seal tightly. After about 1 hour, remove the basin lid and cloth, let it cool, and a layer of milk skin about two-fen thick will form; gently lower a bamboo rack along the edge of the basin to lift the milk skin intact, then flip it onto oiled paper, cover with another layer of oiled paper, and place a damp cloth on top to absorb moisture from the milk skin; mix a little milk into the osmanthus sugar until smooth, let it settle, then combine the osmanthus syrup with white sugar and ground sesame seeds to make the sesame sugar filling; mash the hawthorn candy into a paste to make the hawthorn filling. Cut the cooled milk skin into large square pieces, spread half sesame sugar filling and half hawthorn filling horizontally on the milk skin, roll it into a milk roll, then cut into small pieces.