Ginger milk pimple is a delicious dessert and a very famous snack in Shunde, Guangdong. Ginger milk bumps are tender and smooth in taste, rich in milk flavor and rich in nutrition, and are deeply loved by people. Many people find it troublesome to make such desserts. If you don't know the production skills, it is normal for you to think so. After reading my introduction below, you will feel much simpler. The detailed method of ginger juice bumping milk is shared as follows.
Why does ginger juice solidify when it touches milk?
Ginger juice and buffalo milk are the main raw materials for making ginger juice and buffalo milk. They will be cured when they are mixed under certain conditions. Buffalo milk contains a lot of casein, which exists in the form of particles and colloidal particles. Casein in buffalo milk is negatively charged on the surface of the liquid, and the same charges between casein molecules will repel each other. Protein molecules of cheese exist in milk alone, so there will be no solidification.
However, buffalo will solidify when it meets ginger juice, because the protease in ginger will hydrolyze at a certain temperature, which will neutralize the charge of casein in buffalo. They will condense when they collide, which is also a normal physical phenomenon.
The method of making ginger juice mixed with milk-the operation is simple and easy to understand
Ingredients: buffalo milk 300g, ginger juice 30g.
Ingredients: ginger, sugar 10g (sweetness is added according to personal taste).
& gt& gt& gt& gt& gt manufacturing steps
1. Choice of milk: The milk used to make ginger milk pimples is fresh buffalo milk, and some other pure milk or light milk will not solidify. The content of fat, protein and lactose in buffalo milk is higher than that in ordinary milk, and the milk is viscous. The made ginger milk balls are tender and smooth in taste and rich in milk flavor, which is the best raw material for making ginger milk balls.
(2) Making ginger juice: Peel the ginger, and then squeeze it out with a juicer. If there is no juicer, you can also chop ginger, wrap it in gauze and squeeze out ginger juice. Ginger juice should not be stained with water. Put it in a clean bowl for later use.
(3) Making process of ginger juice mixed with milk: Before making, prepare a clean bowl, then add 30g ginger juice into the bowl for later use, add 300g fresh buffalo milk (about the weight of a bowl) into a clean pot, then add 10g white sugar, stir slowly with low fire to completely dissolve the white sugar, then cook buffalo milk to 70-80 degrees, and then quickly add buffalo milk.
④ Finished production: After 3 minutes, put the spoon on the surface where ginger juice collides with milk. If the spoon doesn't sink, it means that buffalo milk has solidified. Such a delicious dessert is finished when ginger juice collides with milk.
Skills of making ginger juice into milk
1. In order to make the ginger juice coagulate better when it collides with milk, the ginger used must be old ginger, because the ginger juice of old ginger has stronger taste and higher protease content, and it is easier to coagulate completely when mixed with buffalo milk.
2. When boiling buffalo milk, the firepower should not be too large, otherwise buffalo milk will easily volatilize and buffalo milk will not be cooked. Boiled buffalo milk will not solidify at high temperature, and the nutrients in boiled buffalo milk will also be lost. The correct way is to heat buffalo milk to seventy or eighty, so that it won't roll.
3. Boiled buffalo milk must be added into the bowl in a "collision" way. Buffalo milk will be fully mixed with ginger juice in the process of "collision", so that the substances between the two will react better and more evenly, and buffalo milk must be added quickly, and it will be completely poured out in about 3 to 5 seconds, so that ginger juice and buffalo milk can be better solidified. If buffalo milk is only added slowly, it is difficult to fully mix the two, and the ginger juice may still be at the bottom of the bowl, so the ginger juice will not solidify when it touches the milk.