Magical Ginger Hitting Milk
by freesiaa-made
Favorite
Difficulty
Easy
Time
15m
Serving
2
Video address: http://v.youku.com/v_show/id_XMjg5OTkyMTQwMA==.html
Start doing it after reading the tips! !
Tips: (for 2-3 people)
1. The principle of ginger bumping into milk: After the protease in ginger meets the casein in milk (80% of milk protein), coagulation will occur through the hydrolysis of protease. The solid wood quince is also rich in proteases, and you can also use papaya juice to make papaya bumping milk~
2. The coagulation reaction will occur at 40-100℃, but the protease activity is highest at 70-80℃, and the coagulation effect is the best. If you have a cooking thermometer, you can measure it hypocritically like me. If you don't, you can only estimate it yourself (like the room temperature is 23°C, I cooled it for about 40 seconds, and the milk temperature dropped to 75°C).
3. When pouring the milk, flush down from a height of about 20cm, so that the milk and ginger juice can be in full and even contact. Don't stir after pouring the milk! ! Leave it to stand for about 15 minutes, and the milk will coagulate on its own. Do not reduce the amount of ginger juice, otherwise it will affect the milk coagulation effect.
4. If the temperature of the milk is too low and it cannot be solidified, it can be remedied by turning it on medium heat in the microwave for 10-20 seconds (do not heat it to boiling).
5. If you make ginger and milk in winter, the room temperature is relatively low, you can cover a plate to keep it warm after pouring the milk to let the milk solidify better.
6. Eat ginger while the milk is hot, the ginger will taste a bit spicy, if you mind, you can put it in the refrigerator for a while, it will not taste so spicy. If you really can't stand the taste of ginger, you can try the papaya bumping with milk mentioned earlier. The amount of papaya juice is slightly more than that of ginger juice.
Start doing it after reading the tips! !
Tips: (for 2-3 people)
1. The principle of ginger bumping into milk: After the protease in ginger meets the casein in milk (80% of milk protein), coagulation will occur through the hydrolysis of protease. The solid wood quince is also rich in proteases, and you can also use papaya juice to make papaya bumping milk~
2. The coagulation reaction will occur at 40-100℃, but the protease activity is highest at 70-80℃, and the coagulation effect is the best. If you have a cooking thermometer, you can measure it hypocritically like me. If you don't, you can only estimate it yourself (like the room temperature is 23°C, I cooled it for about 40 seconds, and the milk temperature dropped to 75°C).
3. When pouring the milk, flush down from a height of about 20cm, so that the milk and ginger juice can be in full and even contact. Don't stir after pouring the milk! ! Leave it to stand for about 15 minutes, and the milk will coagulate on its own. Do not reduce the amount of ginger juice, otherwise it will affect the milk coagulation effect.
4. If the temperature of the milk is too low and it cannot be solidified, it can be remedied by turning it on medium heat in the microwave for 10-20 seconds (do not heat it to boiling).
5. If you make ginger and milk in winter, the room temperature is relatively low, you can cover a plate to keep it warm after pouring the milk to let the milk solidify better.
6. Eat ginger while the milk is hot, the ginger will taste a bit spicy, if you mind, you can put it in the refrigerator for a while, it will not taste so spicy. If you really can't stand the taste of ginger, you can try the papaya bumping with milk mentioned earlier. The amount of papaya juice is slightly more than that of ginger juice.
