The entrance is sweet and smooth, and the buffalo milk like pudding melts between your lips, accompanied by a spicy ginger flavor. After eating a bowl, I feel refreshed. Even Sister Miao, who hates ginger, is not stingy with her love for this Shunde dessert.

Although the ingredients of ginger milk are simple, including milk, ginger and sugar, it is a good interpretation of the concept of coagulation in the aesthetics of molecular cuisine. The protease contained in ginger can decompose protein in milk under certain conditions, and make milk change from liquid to solid like magic.

In order to study ginger milk for everyone, I also referred to many practices on the Internet, including using whole milk as recommended in many prescriptions, but I have tried many times and tried all kinds of ratios and methods, but the success rate with ordinary milk is not high. In order to make everyone successful as much as possible, it is suggested that you choose buffalo milk as the traditional practice in Shunde. Sweet and smooth, you can make a bowl of authentic ginger milk at home!

ginger juice collides with milk

food/ingredients

buffalo milk 25g, ginger 6g, fine sugar 2g

Tools: steamer, cooking machine, gauze, small soup pot

Skillful time: 2mins (excluding coagulation time)

Reference age: 2 years old and above

Suitable target:

- 2 -

put it in a cooking machine and beat it into fine paste.

- 3 -

Pour into the kitchen gauze.

- 4 -

Squeeze out about 3g of ginger juice.

Ginger juice must be fresh and can't stay overnight. It is also the key to milk coagulation. If you put less ginger juice, milk won't coagulate.

- 5 -

Divide into two small bowls.

- 6 -

pour 25g buffalo milk and 2g fine sugar into the soup pot.

Be sure to use water milk. The coagulation effect of ordinary milk is poor, and the success rate will be much lower. Please adjust the amount of sugar according to the baby's age and taste. If you are worried that ginger is too spicy, you can put more sugar appropriately.

- 7 -

After boiling on low heat, turn off the heat and let the milk temperature drop to 7~8 degrees Celsius.

It is strongly recommended to buy an infrared thermometer (or food thermometer), which has a great bearing on success or failure. If there is no thermometer, you can turn off the fire when you see that the milk in the pot has just boiled. At this time, the milk temperature is closer to the required temperature.

- 8 -

Pour the hot milk into a small bowl filled with ginger juice from a certain height, with a graceful posture and a good splash.

- 9 -

Don't shake or stir, wait for about 15 minutes, and then start eating when the milk is solidified.

remember to eat it while it's hot; it won't taste good when it's cold. In addition, if nothing can solidify and become ginger milk, there is a remedy. Put the milk in a steamer and steam it for about 5 minutes, then it can be solidified and shaped.