Ginger's milk
By VicentaLakin
It's a saying that you don't need a doctor's prescription. You eat ginger in three volts, you're positive, you're cool. A bowl comes in three volts, and health care is nourished! Ginger juice contains a ginger protein enzyme, which can decompose part of the protein on the surface of the cheese gel in the milk, alters the structure of the protein and thus condensate the milk. Ginger protein enzyme is the best emulsion at 60-65°C. So when you make ginger-crash milk, you heat it up, but you can't boil it, and then you crash it into ginger juice。
Recipe Recommendations
- milk 250ml
- small yellow ginger 15g
- milk fragrance
- cook
- ten minutes
- simple
Steps for Ginger's milk
1
ginger's around 15-20g. clean it up and wipe it up。
2
Ginger's finished。
3
Packed with clean gauze。
4
The gauze was wrapped in ginger and squeezed out ginger juice。
5
milk 250 ml to 65 degrees. remember not to overheat, not boil! guangdong can use milk. he needs full fat milk. if you want to add sugar, then you can have sugar and milk. i don't put sugar on it, like a light taste。
6
Heating milk around half a metre high, pouring it into the ginger bowl, creating impact on ginger juice。
7
The milk is poured into ginger juice, covered with a lid and static for 10-15 minutes. The condensed water from the lid drops into the ginger-coloured milk surface, and the water drops from the map condensed the surface。
8
15 minutes to condensate, edible, delicious, greasy ginger。