Milk with Ginger is a delicious dessert, is a very famous snack in Shunde, Guangdong, Milk with Ginger is tender, creamy, nutritious, and loved by people. Many people think that the production of such a dessert feel very troublesome, do not understand the production skills of which you think so that is also very normal, after reading my introduction below you will feel much simpler, the detailed practice of the ginger hit the milk is shared below.

Why does ginger milk curdle?

The main ingredients of ginger milk are ginger juice and buffalo milk, which are mixed under certain conditions to produce a curdled state. Buffalo milk contains more casein, these casein are in the form of micro-particles in the form of gelatinous particles. The casein in buffalo milk in the liquid surface negative charge, casein molecules between the same kind of charge will be mutually exclusive, casein molecules are alone in the milk, so there will be no coagulation phenomenon.

And buffalo milk after ginger juice coagulation, because of ginger in the protease at a certain temperature will be hydrolyzed, hydrolysis will be neutralized in buffalo milk and casein charge, the two collision appeared to be coagulated state, which is also a normal physical phenomenon.

Ginger milk production method - easy to understand

"Main ingredients: buffalo milk 300g, ginger 30g

"Ingredients: ginger, sugar 10g (sweetness according to personal taste to add)

>>>> > > >. Production steps<<<<<

①. Milk selection: the milk used in the production of ginger milk is fresh buffalo milk, some other pure milk or evaporated milk does not appear to be coagulated, buffalo milk fat, protein, lactose content than ordinary milk content is higher, the milk thick, the production of ginger milk taste tender, milk flavor is also strong, is the best raw material for the production of ginger milk.

②. Ginger production: peel the ginger, and then use a juicer to extract ginger, no juicer can also be chopped ginger and then wrapped in gauze to squeeze out the ginger, made out of ginger can not touch the water, ginger juice in a clean bowl spare.

③. Ginger milk production process: prepare a clean bowl before production, and then add 30g of ginger juice into the bowl spare, fresh buffalo milk 300g (about a bowl of portions), into a clean pot, and then add 10g of sugar, heat slowly over low heat and slowly stir to make the sugar completely dissolved, and then the temperature of the buffalo milk to cook to 70 ° ~ 80 °, and then quickly pour the buffalo milk into the bowl containing ginger juice, pour out the buffalo milk and then the milk into the bowl with the ginger juice, and then pour the milk into the bowl with the ginger juice. Then quickly pour the buffalo milk into the bowl with the ginger juice, don't stir after pouring out the buffalo milk, and then leave it for 3 minutes.

④. Production is complete: 3 minutes after the surface of the ginger milk put a small spoon, if the spoon does not appear to sink that the buffalo milk has solidified, so a delicious dessert ginger milk production is complete.

Tips for making ginger milk

1. In order to make the ginger milk better coagulation, the ginger used must be old ginger, because the ginger juice of the old ginger is stronger in flavor, contains a higher content of protease, and mixed with the buffalo milk is more likely to be completely coagulated.

2. When cooking buffalo milk fire can not be too big or else buffalo milk is easy to evaporate, and buffalo milk can not boil, boiling buffalo milk at a higher temperature does not appear to be coagulated, and boiling buffalo milk which nutrients will be lost, the correct approach is to heat the buffalo milk to 70 ° to 80 ° between the can not be seen to roll.

3. boiled buffalo milk must be "punch" way to add to the bowl, buffalo milk in the "punch" process will be fully mixed with ginger, so that the substances between the two will be better uniform mixing reaction, and to add Buffalo milk must be fast, about 3 to 5 seconds to be completely poured out, so that the ginger and buffalo milk can make a better solidification. If the buffalo milk is only slow to join, the two difficult to fully mixed, the ginger juice may still be at the bottom of the bowl, so it will lead to the production of ginger bump milk can not be solidified.