Ginger Milk Curd 薑汁撞奶
Very popular Cantonese dessert – ginger milk curd, very smooth, light milk curd with ginger taste. Very simple but delicious dessert, perfect for winter.
This is one of the most easiest desserts!!! Just milk and ginger, you don’t have to bake or steam it, takes only 10 minutes to make.
Pour the warm milk into the ginger juice, then the milk will set as curd. When you put a spoon on the milk curd, the spoon will not sink. The most important part is the temperature of the milk, between 70 to 80C, then you will have very delicious dessert in 10 minutes.
冬天吃這個暖暖的薑汁撞奶最好！只需將牛奶加入薑汁內，就會神奇的令牛奶凝固，質感比豆腐花更滑，超幼滑又美味！
做法超超超簡單，最重要是注意牛奶的溫度，零失敗，15分鐘搞定，不用到甜品鋪都吃到喇～
Peel the ginger and grate it, then squeeze the juice with your hands. Put two teapsoon ginger juice in a bowl and set aside.
將薑去皮，磨成薑蓉，然後用手榨出薑汁。將兩茶匙的薑汁倒入碗內，靜置備用。
Warm the milk and add sugar until dissolved, when the temperature reach 75C, remove from heat. Pour the milk to the bowl (do not mix the ginger juice before that), cover with a plate. Let it set for about 5 to 10 minutes, put a spoon on top, it should not sink.
用小火將牛奶加熱至75度C用小火將牛奶加熱，下糖煮至糖溶化，牛奶加熱至75度C。然後立刻倒入碗內 （*不需要攪拌薑汁，直接倒入牛奶便可）。用碟蓋好，靜置5至10分鐘，千萬不要移動。 將匙羹放在薑汁撞奶上，匙羹不下沉就代表成功喇～
*如沒有溫度計，可將牛奶煮至周邊有小氣泡，及出現白煙，然後立刻離火，待15秒後，倒入碗內。但這個方法就不能保證百分之百成功的
**要用老薑，因令牛奶凝固的物質較多
- 250ml milk
- 2 teaspoons ginger juice
- 1 -2 tablespoons sugar
- 材料：
- 牛奶 -250毫升
- 薑汁 -2茶匙
- 糖 -1 -2湯匙
- Peel the ginger and grate it, then squeeze the juice with your hands. Put two teapsoon ginger juice in a bowl and set aside.
- Warm the milk and add sugar until dissolved, when the temperature reach 75C, remove from heat. Pour the milk to the bowl (do not mix the ginger juice before that), cover with a plate. Let it set for about 5 to 10 minutes, put a spoon on top, it should not sink.
Based on 3 Review(s)My New Cookbook
