Not to mention the benefits of this dessert. Milk is rich in calcium, protein and various trace elements. If you can't tolerate a group of lactose, you can eat ginger, occasionally tie it or make a bowl. Jiang Ye is a good choice.
It is best to use protein milk which is stronger than ordinary milk to make the taste real. Ginger needs to be local ginger or turmeric, ginger is spicy and ginger juice.
A bowl of successful ginger hurts milk. It won't spread out. Many people find it interesting to put a spoon on the surface of milk. When a heavy object is placed on the surface of milk, it will not fall. Can't drop it. It is Jiang's cleverness.
Ingredients (two bowls): buffalo milk (whole milk) 300g, ginger juice 40g (four tablespoons), and sugar 20g-30g.
The first step is to make ginger. Traditionally, fresh milk is used, because the protein of milk is more than one third of that of ordinary milk. Milk is richer and casein is richer, which is the easiest to succeed and can hit its taste best. The era is all fat milk, and finally all fat milk powder is anti-water. Skim milk basically has no ginger milk.
Ginger principle: Ginger protease and cottage printer (80% milk protein) are hydrolyzed by protease and coagulated.
Step 2: Wash the local ginger and juice it. Ginger juice can't squeeze water. A cooking machine or juicer can directly crush ginger and put it into the machine, and then sieve the ginger juice with gauze or filter.
If you don't have a cooker at home, you can break the ginger and filter the ginger juice with a strainer.
The third step, ginger juice is ready, a bowl of ginger and milk, about 2-3 spoons of ginger, the spoon is my size.
Next is boiling milk.
Coagulation occurs at 40- 100℃, but the protease activity is the highest and the coagulation effect is the best at 70-80℃. When the temperature is too high, the taste is slightly rough, and when the temperature is too low, the solidification effect is slightly obvious.
Add sugar to milk and cook until it is slightly boiling (that is, in the state of small bubbles), and the mixed sugar melts during the cooking process. Slightly choose 20 grams of sugar, and the standard is 30 grams of sugar.
If you use water and milk, you need to boil it. Turn off the fire, 70 to 80 degrees. There is a cooking thermometer. Cook for 2 minutes without cooking.
If it is pure milk, you don't need to cook it a little, just cook it to 70-80 degrees.
The fourth step, because the ginger juice is precipitated, it is necessary to stir the ginger juice before beating the milk, and then beat the milk at a suitable temperature from the ginger juice.
This process must have some influence. If you use a spoon, you must have the action of "beating milk" to take advantage of the influence of milk and ginger juice. Step 5: After the milk is completely beaten into the ginger juice, don't stir or shake it. Wait for 30 seconds, and the condensate will condense. Put the spoon on it.
Many online tutorials or dessert shops cover after milking. In fact, as long as you hit it, you don't need to cover it. The key to the success of ginger lies not in the cover, but in the quality and function of ginger juice.
My ginger bowl touched the milk. Impact for about 30 seconds will quickly condense.
A spoonful of ginger whipped milk, clean and white, gentle, seemingly sweet and attractive, really spicy, very warm in the stomach.
The delicious taste of ginger is the passionate collision between milk and ginger juice, and the sweet and spicy sweetness are perfectly integrated. I believe there is no such dessert. Just like ginger, it makes people feel endless.
Tip: 1, let ginger juice be squeezed with ginger or turmeric. Don't add the amount of ginger juice even if you are afraid of spicy food, otherwise the protease will not be enough to solidify.
Before milking, there will be sediment in ginger juice, which needs to be stirred evenly. Without curing, it will fail. In the pot, steam it for 5 minutes, and it will solidify successfully.
There is a high probability that ginger juice will fail overnight, so choose freshly squeezed ginger juice.