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I tried to follow this recipe, which is put 1 tablespoon fresh ginger juice in the bowl, then i boiled 1 cup of milk with sugar.
When i put the milk into the ginger juice, and i was waiting at least 10 minutes, but it didn\’t stick together.
Do i miss something, do i have to add an egg onto it.
Pls tell me how to do it, i was spending 5 times to make it, but it didn\’t work.
Thanks
Someone gave me this receipt, pls try:
薑汁撞鮮奶 ( 4 份 )
材料:
全脂鮮奶 1 大盒
薑 1 塊
砂糖 5 湯匙做法:
1. 薑去皮洗淨 . 把薑磨出薑汁約 8 茶匙 , 要用篩隔 1 次 , 然後分 4 份倒入碗內 .
2. 鮮奶加糖煮滾 , 熄火 . 然後攪數下 , 直至溫度在 70°C 左右 , 快手倒入盛載薑汁的碗中 , 數分鐘即可凝固 .
註 :
. 薑一定要即磨即用 , 否則鮮奶不會凝固.
. 鮮奶煲滾後再慢慢攪 20 下左右 , 溫度便會降下至 70°C 左右 .
. 倒鮮奶時中途不要停頓 , 要一氣呵成 .
. 只要掌握以上秘訣 , 你便會發覺這是最簡單又最理想的做法 .i\’ve tried this successfully b4. the point is: (1) you have to use full-fat milk (i just use those common brand available in local supermarkets) (2) no need to boil the milk, just heat until you see small bubbles starting to form at the edge (3) use two containers, e.g. two measuring cups, pour the heated milk from one to another from a height of about 1.5 feet (careful enough not to lose too much milk), do it about 8-10 times. Then pour it gently to the bowl containing ginger juice and wait for a few minute. you can test the doneness by putting a rubber spoon gently on top of the milk, if the spoon rest on top, it\’s ready.
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