Ginger's milk
By VicentaLakin
Ginger collided milk, which was originally the protein of the ginger enzyme and milk condensed through chemical reactions. This later proved to be an error. Ginger is free of protein enzymes and does not condensate milk. Exactly, the water soluble proteins with a positive charge of ginger juice and the cheese proteins of milk react physically and condensate. Whatever the reaction, we still haven't overturned the phrase "winter radish, chardonnay."
Recipe Recommendations
- laojiang 30g
- whole milk 120ML
- whole milk powder 1 scoop
Steps for Ginger's milk
1
Ginger to skin, gauze, ginger juice. Fresh ginger juice, not overnight。
2
The gauze filter, the bottom of the bowl。
3
Full fat milk heats up with a spoon full of milk powder, which boils。
4
Milk cools up to 70-80 degrees. It cools for three or four minutes without a thermometer。
5
Milk pours quickly from high into ginger juice and finishes the hit。
6
Don't mix it up, cap it, stand still for 8 to 10 minutes, and put a spoon in or out。
7
It's normal to spill some milk, and it's a “crash” to fall in high places, so it can be fully integrated and condensed。Ginger's milk Make Tips
One, a little full milk, with a higher success rate and no sugar. 2. It would be better to use a tea cup, at least not a large bowl。