Teach You A Successful Ginger and Milk
1.
Please choose old ginger, or put some sugar in it, otherwise the ginger will be more spicy.
2.
Use a wiper to rub the old ginger into silk. Don’t use a juicer here. You can’t use grinding hair because it can’t be mixed with water. Use pure ginger juice. 200ml milk needs 22-25ml ginger juice. Be careful not to have less ginger juice. , Otherwise it is difficult to solidify.
3.
The rubbed ginger is wrapped in gauze, and then squeezes out the ginger juice.
4.
Remember: Use as much ginger juice as you want. Don't make a lot of it and use it overnight. It must be freshly squeezed ginger juice at the time to make it successful.
5.
Add the right amount of sugar to the milk and heat it over the heat.
6.
When there are small bubbles around the milk in the pot, it must be relatively dense small bubbles. At this time, the temperature is about 75 degrees, and then turn off the heat.
7.
After turning off the heat, wait for about half a minute. I have a food thermometer at home. When I made it last night, the kitchen was 21 degrees Celsius. After half a minute, the milk was about 66 degrees. It is most suitable to make ginger and milk milk at around 70 degrees. If you don't have a thermometer at home, just follow step 5 and it will be almost 70 degrees when the heat is turned off for half a minute.
8.
Pour the ginger juice into a small pot or bowl prepared in advance, and pour the milk into the ginger juice quickly.
9.
Note here: After pouring, you must not move the pot or bowl, just let it stand and cover the lid. Let stand for about 10 minutes.
10.
Here is a suggestion to everyone: if you don’t like the taste of ginger, you add some dried cranberries. Originally, the dried cranberries are too sweet. You put ginger into the milk. It is very delicious. The spicy taste of ginger is not obvious. The berries are not too sweet, they are a perfect match.
Tips:
Therefore, to be successful at one time, you need to pay attention to:
The ginger juice is fresh, and the amount should not be small;
The milk is fresh and heated until there are fine bubbles and turn off the heat for 30 seconds;
Mix quickly with the ginger juice, do not move, and wait 10 minutes.
