In the summer, more air conditioners are blown, and it is easy to accumulate cold in the body. If you don't pay attention to warming in the cool autumn, the body is prone to illness. Today, the intimate fat bear teaches everyone a traditional snack that is especially suitable for the summer and autumn. Ginger Milk is a specialty snack in Guangdong. It is boiled with fresh milk and poured into a bowl. When it is smashed with the ginger juice, it becomes a sweet, tender, sweet and delicious dessert. The taste and appearance are Tofu flower is still similar, and it has the effect of warming the stomach and warming the skin. The autumn wind is getting better, let's do it! Or what else do you have to enter the autumn temperature to make a message and share it with everyone!
Wash the ginger and cut it into small pieces.
Cut the ginger pieces into the juice machine for juice. Without the juice machine, the ginger can be stirred into ginger with a cooking machine, wrapped in a gauze, and the ginger juice is screwed out.
The ginger is squeezed out of the juice and poured into a bowl. The ratio of ginger to milk is 1:10. Too much ginger will be very spicy, affecting the taste, too little to solidify.
The fine sugar is poured into the milk and heated until it is completely melted. When the small bubbles around the milk in the pot, the temperature is about 75 degrees at this time, you can turn off the fire.
Wait about half a minute after turning off the fire, it is best to do ginger and milk milk around 65~70 °C. If there is no thermometer, it will be about 70 degrees when the fire is turned off for half a minute.
When pouring milk, it should be washed down from a height of about 20cm, so that the milk and ginger juice can be fully and evenly contacted. Do not stir after pouring the milk!
Cover the lid and let stand for 2-3 minutes.
The successful ginger bumper milk is not sinking on the milk! Just hit the good ginger and hit the milk super Q! ! The spoon is a glimpse of it, and the appetite is doubled!
With a spoonful of milk, the milky aroma and the gingery flavor float together, and the taste is particularly soft and smooth!
You can add cooked red beans or mangoes to your well-made ginger milk on your own taste!
1. The principle of ginger milk: The protease in ginger and the casein in milk (80% of milk protein) meet, and the coagulation will occur through the hydrolysis of protease. Its solid wood melon is also rich in proteases. It can also be used to make papayas with papaya juice. 2. The effect of using ginger is better. How much does ginger juice do? Don’t make a lot of it and use it overnight. It must be Freshly squeezed ginger juice can be successful. 3, fine sugar can increase or decrease according to their own preferences.