The dessert made with ginger and milk is also delicious, tender and slippery, melts in your mouth, and warms your stomach

Many friends have not succeeded in making ginger milk, made ginger milk, today I will share with you how to make successful ginger milk at home, first understand the principle of ginger milk, ginger milk is a reaction between milk protein and ginger protease at 70 degrees, coagulated into a solid, then today from the ginger protease, temperature and milk protein three aspects to introduce to you;

The first is ginger protease, the general ginger contains ginger protease, but the ginger used to make ginger milk will use old ginger, because it is often said that "ginger is old and spicy", and the ginger made of old ginger has a stronger taste and better taste;

The second point is the temperature, the ambient temperature required for the reaction of ginger protease and milk protein is 70 degrees, so the milk is generally heated to 80 degrees, without boiling the milk, so that once it is flushed into the ginger juice, the temperature can quickly drop, so that the coagulation reaction occurs, and the reason why the milk is not boiled is because the milk will be boiled to form the milk skin, which will affect the coagulation effect and appearance;

The last point is milk protein, milk protein can be solved by choosing milk, buffalo milk is the best choice, no buffalo milk is used ordinary whole milk, you can increase the protein content by adding milk powder, which can also improve the success rate, master these 3 points, the ginger milk is tender and smooth, melts in the mouth, warms the body and stomach, friends who like it can try!

【Ginger Milk】

[Ingredients] 1 piece of old ginger, 360g whole milk, 20g sugar, 30g milk powder;

【Directions】

1. Clean the prepared old ginger, peel off the skin with a paring knife, and then rub it into filaments or ginger paste, which is more convenient to produce ginger juice, the ginger protease in ginger juice is easy to fail when exposed to air for a long time, so ginger juice is recommended to be ground now, 30g of ginger juice should be used here, and about 70g of old ginger is used to grind;

2. Pour the ground ginger shreds or ginger paste on a colander, press out the ginger juice, press as hard as possible to extract the ginger juice;

3. Add about 15g of pressed ginger juice to each bowl, and about 30g of ginger juice used in two bowls, and set aside for later use;

4. Prepare a milk pot, add 360g of whole milk, 30g of milk powder, and 20g of sugar to the pot, stir the milk powder first, and then heat it over low heat, adding milk powder is to increase the protein content in the milk, the better the protein content, the better the coagulation effect, the fat of the milk does not participate in the reaction, the higher the fat content, the more fragrant it will be, the amount of white sugar determines the sweetness of the ginger you make and the milk, and it has nothing to do with whether it is coagulated, so the amount of white sugar can be decided according to your own preferences.

5. The milk in the milk pot does not need to be completely boiled, prepare a thermometer, the milk can be heated to about 80 degrees, if there is no thermometer, see the side of the pot begin to bubble, and then boil for about 20s It is almost 80 degrees;

6. After the milk is cooked, quickly stir the ginger juice in the bowl with a spoon, this step is very important, because standing for a long time will make a layer of white substance precipitate at the bottom of the ginger juice, which is ginger starch, although the starch does not participate in the reaction, but there is a precipitate that will cause the ginger to hit the milk reaction is not sufficient, that is, it can not be better fused together;

7. Then take the milk boiled to 80 degrees higher, and pour it directly into the bowl with ginger juice, so that it is "collision", in fact, it is for better fusion, it must be rushed into the bowl from a place with a height, do not stir after the milk is rushed in, put it aside and let it stand for about 15 minutes, when the temperature is reduced to 70 degrees, it will condense;

7. After the coagulation is successful, the ginger milk is completed, the surface of the ginger milk is delicate and smooth, scoop a spoonful, melt in the mouth, the ginger juice is slightly spicy and the fragrance of milk is perfectly combined, everything feels just right;

Summary of the practice of ginger hitting milk:

1. White sugar can also be replaced with brown sugar, which is more suitable for female friends;

2. The proportion of ginger hitting milk is generally 15g ginger juice, 180g milk, 15g milk powder, and 10g sugar, which is the amount of one bowl, and the number of bowls can be doubled;

3. The boiled milk must be rushed in from a high place, don't hesitate, this is also the key to coagulation;