Ginger juice milk curd (serves 1) 薑汁撞奶(1位份)

To PDFIngredients150 ml fortified partly-skimmed milk, 2 tsp sugar, 50 g old ginger

高鈣低脂牛奶150毫升、砂糖2茶匙、老薑約50克
Type of cooking

Cooking method: Steaming

Cooking Appliance: Steam Oven

Cooking Appliance: Combination Steam Oven

Cooking Appliance: Steam Oven with Microwave

Recipe Style: Easy

Recipe Style: Vegetarian

Recipe Style: Beauty

Food by region: Chinese

Occasion & festival: Hairy Crab Season

Occasion & festival: Winter/Autumn

Type of Dish: Dessert

Recipe by

Miele

Type of ingredient

Dairy

Preparation1) Put milk and sugar in a metal bowl. Steam in Miele puresteam at 90°C for 10 minutes. Stir until sugar dissolves.

2) As the milk is steaming, peel ginger with a metal spoon. Grate the ginger and pass through a mesh strainer. Squeeze 1 tbsp of ginger juice into a serving bowl.

3) Pour hot milk into the ginger juice. Do not stir and let stand for 1 to 2 minutes until set. Serve.

1) 金屬碗內放鮮奶、砂糖,進Miele蒸爐以90℃蒸10分鐘,拌至砂糖溶化。

2) 鮮奶蒸煮時,用茶匙刮去薑皮,磨蓉,過濾網擠出約1湯匙薑汁置碗中。

3) 熱鮮奶傾入薑汁內,切勿攪拌,靜置1至2分鐘至凝固即成。


TipsTo curdle the milk, it should be kept between 70 to 80°C (not boiling), with 3.3% or more milk protein. There should be enough freshly squeezed old ginger juice in the bowl.

薑汁撞奶凝固關鍵在於鮮奶溫度必須保持70至80℃之間,不可過熱,乳清蛋白不少於3.3%,老薑汁必須鮮磨量足。