Ginger Bumping Milk

Name: Ginger Bumping Milk
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g ginger; 120ml Whole milk; 1 tablespoon Whole milk powder

by rockie

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Ginger bumped into milk was originally coagulated by the protease in ginger and the protein in milk through a chemical reaction. It was later proved that this statement was wrong. Ginger does not contain proteases, and proteases cannot coagulate milk. It is said that the positively charged water-soluble protein of ginger juice and the casein of milk undergo a physical reaction to coagulate.
No matter what the reaction is, the saying "eat radish in winter and ginger in summer" has not yet been overturned, and ginger milk hits it! "

Ingredients

30g Ginger
120ml Whole Milk
1 tablespoon Whole Milk Powder

Ginger Bumping Milk

1. Peel ginger, put gauze on it, and rub ginger juice. The ginger juice should be fresh, not overnight.

2. Filter with gauze and lead into the bottom of the bowl.

3. Heat whole milk, add a spoonful of whole milk powder, and boil slightly.

4. It is advisable to cool the milk to 70-80 degrees. Cool down for three or four minutes without a thermometer.

5. The milk is quickly poured into ginger juice from a high place to complete the "bumping" action.

6. Don't stir it, cover it, let it stand for 8-10 minutes, and put a spoon on it.

7. It's normal to spill some milk. Only when you pour it into a high place, you can "bump".

Tips:
1. Add a little whole milk, the success rate is higher, and sugar is omitted.
2. It is best to use a large teacup, at least not a wide-mouth bowl.