Ginger's milk
By VicentaLakin
In the spring, everything recovers, and eats some garlic with appropriate measure, and stimulates the body. My stomach is cold and I like to eat ginger milk, I drink milk on a single, I feel cold with ginger, I balance the cold with milk, it's warm, it's soft like beans。
Recipe Recommendations
- milk 200g
- Jiang 50－100g
- sugar appropriate amount
- milk powder 2 tablespoons
- blueberry the 2
- coconut appropriate amount
- milk fragrance
- cook
- ten minutes
- ordinary
Steps for Ginger's milk
1
You have to pick the ginger. The ginger starch is high and easy to succeed. It's taking a little time for ginger to go to the skin。
2
A small piece of ginger cutter, milk poured into a small bowl and a proper amount of milk powder, which is a higher success rate, and now all milk is defamined。
3
The cuisine machine beats ginger into ginger and pours it into a bowl with a gauze to squeeze out ginger juice。
4
Get a bowl of ginger ale, and the remaining ginger ale can be used for ginger ale。
5
A small amount of white sugar is added to the milk and boiled on the stove, to melt the sugar, to cool the air bubbles off the fire, to about 80 degrees. This step can also be replaced by the production of hot milk from the pot, which is shown by temperature。
6
The bottom of the ginger juice in the ginger bowl is smoothed, a small amount of starch is deposited, and milk is quickly poured into the ginger juice, and the temperature must be controlled。
7
Cover the lid and wait for the milk to hit
8
Blueberries can hang on to the frost
9
Figure I
10
Figure II. Toothpicks stand for good milk condensation。
11
Figure three, spoon can hang。Ginger's milk Make Tips
1. Cream milk must be used with a small ginger, with a high starch content. 2. If milk is not fully fat, it would be better to add milk powder to increase success rates. 3. The temperature of the milk crash must be controlled, not too high or too low, and about 80 degrees. In winter, the temperature increases by 4. Ginger bump milk in 5-10 minutes, which means failure if it cools off. 5. The test of this sweet is the management of patience and temperature, which has been successful without a few more attempts. 6. Personally, this sweet is a little bit more difficult than a double-skinned milk, mainly in terms of temperature control, and can be consummated。