Ginger's milk

1

First the ginger, then the blade。

2

Then all the slags were poured into the gauze bag and wrapped in it。

3

Then squeeze it out of ginger juice。

4

Milk to the pot, red sugar to cook, and you can use white sugar。

5

And then it's boiled to a mild boiling state, about 70 degrees and 80 degrees, and I'm about 75 degrees here, and the sugar melts completely without a thermometer, and I can see the little bubbles coming out of the pot, and it's almost all right。

6

And then here's the point: we bring up milk quickly and pour it from high into a bowl of ginger, about half a metre down, so that the hot milk is completely full of ginger juice, so that it can be more solid. That's how the ginger bumps the milk, so sweet and spicy fit in a moment. When you pour milk, you must mention a certain height and not hesitate to fall。

7

Then you put a lid on it so that it can react fully to the proteins in the ginger and milk, and you can get in a state of condensation, and it's important not to mix here。

8

Or when it's cold, the room is less warm and can choose to stay warm in the warm water, around 40 degrees, which is more condensable。

9

I can't help but take a bite of that. I can't help but taste it. I can't help but feel it. I can't stop it。

1. if the milk bought is not pure enough to be condensed, it is possible to add 9 g of whole milk powder, increase protein content 2, when the milk crashes into ginger juice, must be high, about half a metre, when the ginger drops fast, 3 with ginger, because the egg enzymes in the ginger are more abundant, make it easier for the milk to condensate more recipes and video to focus on my public sign: the witch kitchen can also focus on twitter: macalon's little witch has an irregular welfare。