[flower-like Food Light] Ginger Hits Milk

Name: [flower-like Food Light] Ginger Hits Milk
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: Approximately 120g ginger; 400ml Buffalo milk; 30g White sugar

by Fantastic food

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Ginger milk is a traditional dessert in Panyu, Guangdong. It is made from milk, sugar, ginger juice, coagulated at a suitable temperature. The ginger milk has a mellow and smooth taste, sweet and slightly spicy, unique flavor, and has the effects of dispelling cold and promoting blood circulation, nourishing beauty, relieving cough and sleeping. [Public Account: Fantastic Food]
The authentic ginger milk is made by boiling fresh water milk with sugar, pour it into a bowl, hit it with the old ginger juice, let it stand for a few minutes, and it will solidify into tofu flower shape. The preparation of ginger milk is relatively simple, but if you do not master the skills, the failure rate is still quite high.
Buffalo milk is needed to make ginger milk, because the protein content of buffalo milk is greater than ordinary milk. If there is no buffalo milk, it can be replaced by whole milk. In addition, adding two spoons of whole milk powder to the fresh milk will make it easier to succeed.

Ingredients

Approximately 120g Ginger
400ml Buffalo Milk
30g White Sugar

[flower-like Food Light] Ginger Hits Milk

1. Peel the ginger and cut into small pieces.

[flower-like Food Light] Ginger Hits Milk recipe

2. Put it into a food processor and smash it (or use a ginger grinder to mash it).

3. Put the crushed ginger into a cloth bag (or sand cloth).

4. Squeeze ginger juice, about 20g.

5. Pour the milk into the pot and heat it over medium heat.

6. Add white sugar and cook the milk until just boiling, then turn off the heat.

7. The milk is warmed to about 70 degrees.

8. Quickly inject 200ml of milk into ginger juice. The process must be fast and must be completed within 3 seconds. It must be done in one go without interruption.

9. Let stand for 10 minutes, do not move or stir!

Tips:
1､Be sure to use old ginger, and fresh and squeezed ginger juice;
2､Pay attention to the temperature of the milk. When the milk is at 70 degrees (the milk at this temperature is not hot anymore), it is the easiest to flush into the ginger juice;
3､When pouring milk into ginger juice, keep it at a certain height and speed, and the whole process must be completed within 3 seconds;
4. The ratio of ginger juice to milk is 1:10, and ginger juice is not easy to solidify.