Ginger colliding milk is a traditional dessert, which reacts with the geckoglobin and calcium ions in the milk, so that the milk is condensed, and the milk condensed can hold a stainless steel spoon. It's like yoghurt, like pudding. It's smelling of ginger and milky, it's healing, it's chilling, it's warm, it's real therapeutic. To be successful, the selection is important. The traditional ginger colliding milk uses water milk due to high protein and milk content. However, milk may not always be available, so the choice of milk must be based on a higher protein and milk content, such as pure milk for future pastures. To further improve the success rate, I added milk powder to increase protein and cream content and reduce moisture. Non-milk powder can also be condensed, except for milk that is thicker with powdered milk。
On the basis of the original cow-flavored sugar, the increase or decrease in materials resulted in the “birth” of new cow-trucked sugar. Snow souffles are an emerging species in the last two years, as they are famous for the addition of little chiffles and the amount of milk that is spilled like snow. In fact, the relationship between the materials, whether it's sugar or soufflé, is all "finished." It's hard to get a little softer, except for a little butter and a little more milk powder, and dried fruit and cookies, so that the sugar can stick together; and it's hard to squeeze the sugar pack when it's plastic, so that there's less space between the materials, so it's strong to eat. On the contrary, the taste will be softer. Well, you can adjust to your favorite taste。
