薑汁撞奶
前排vivian媽咪成日咳,vivian請佢去食屋企附近啲薑汁撞奶,好味就好味啦,不過要成HK$16,好貴....
咁啱"一粒鐘真人蘇"又教人整喎,咁媽咪就學下啦...
幾經嘗試,噖日終於成功啦....
問媽咪成功嘅秘訣,佢就話:自古成功在嘗試........(下省一百字('-_ -))
總括來講重點係用老薑嚟做就真........(嗱!嗱!嗱!連'阿蘇'都冇教嫁!)
薑汁撞奶:
材料:
- 薑汁(要老薑)
- 奶(維記高釢高低脂奶)
- 糖
方法:
- 預備1個容器以備撞奶時之用
- 先將碗燉熱
- 倒薑汁在碗內
- 鮮奶煲熱加糖，將近滾時又未滾便要熄火(鮮奶一定不要滾起)
- 將熱奶於距離容器一呎高左右沖倒落容器內,再從容器沖倒回煲內，互沖倒大約10-15次(重點^^)
- 然後立即沖倒入碗，再用匙快手攪起碗底的薑汁一下,一定不能攪太多(重點^^)
- 待約3分鐘即成固體,其間切勿移動碗(重點^^)
- 食時從上吃起，不能攪動
2 則留言:
hi,
Wanna ask after you crash the milk into the bowl, do u cover the bowl ?
Do you return the bowl to further steam or just leave it for 10 minutes to solidify?
I did this, mine turn out like yogurt , does not harden like tau hu hua
Thanks
sukkimi@hotmail.com
hi sukkimi,
no need to cover the bowl, just don't move it and leave it, this is very important as movement will make the milk can't become solid ...but most important is the ginger must old enough, or you can put more ginger juice , then it will be more easy to become solid
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