Ingredients: 50g of old ginger, 50g of whole milk powder, and 0/0g of rock sugar/kloc.
1, preparation materials, 50g whole milk powder, 50g ginger,10g rock sugar. Milk powder must be full-fat, and Jiang Ye must choose old ginger, which must have 50 grams, not less. If you don't have rock sugar, you can use white sugar. Ten grams of sugar is a more suitable sweetness.
2. Beat the ginger into ginger paste with a cooking machine, and then filter out the ginger juice.
3. Put the milk powder and crystal sugar into a small pot, add 250 grams of water to boil, and stir with chopsticks during the process of boiling milk to ensure that the crystal sugar is completely dissolved. After cooking, turn off the fire and let it stand for about one minute, so that the temperature of the milk will drop to about 70 degrees.
4. Before hitting the ginger, stir the ginger juice with a spoon to make it even. This step is also a key step to affect whether the ginger milk is solidified.
5. Place the milk pot at a height of 20 cm from the ginger juice, pour it into a bowl filled with ginger juice, do not stir after pouring, cover it and let it stand for about two minutes.
6. After two minutes, come back and observe that the milk has solidified. Put the spoon on it and the spoon will not sink. The surface of ginger against milk also presents a very smooth and delicate luster.