Delicious Guangdong has too many delicacies, some famous snacks are not high in the production cost, and not complicated, such as today we want to do this ginger bump milk, is the use of milk and ginger to make a dessert snack, bump milk in Guangdong Province is very famous, there is a legend about it. Once upon a time, in Shawan Town, Panyu, Guangdong Province, an elderly old woman had a cough disease, and heard that ginger juice can treat cough, but ginger juice was too spicy for the old woman to drink, so the daughter-in-law poured milk into a bowl filled with ginger juice. As a result, after a while, the milk actually solidified. The old woman dug up with a spoon and took a bite, the entrance was lubricated like a tofu flower, and she felt full of fragrance. Since then, ginger bumping milk has spread in Shawan Town.
Ginger and milk are common ingredients, but the strange thing is that after the milk is heated and then injected into the ginger juice, it will coagulate like a bean flower, and some people have specially needled ginger to hit the milk why the condensation has written a report paper, after repeated trials, it was found that ginger hit the milk is mainly a few points, one is that ginger needs to use ginger, the other is that milk is best to use buffalo milk, and the third is the temperature of hot milk and the temperature when ginger juice is brewed.
It's also interesting to do such experiments and write a paper. Why does milk form a bean blossom-like coagulation when it meets the sauce? One theory is that ginger contains proteases that chemically react with the proteins of the milk species, causing this protein to change from a soluble state to an insoluble state, so that the milk coagulates. Another theory overturns it, 95% of casein in the form of gel particles, which are about 40 to 300 nm in diameter. The casein in milk is charged negatively on the surface of the liquid, and the casein molecules repel the same charge, so when the milk exists alone, the casein molecules exist alone, in the form of an emulsion. The reason why buffalo milk coagulates after encountering ginger juice is because after the ginger protease is hydrolyzed under certain conditions, the charge of the casein gel is neutralized, so that the milk coagulates into a colloid.
Why is buffalo milk preferred? Ginger bumper milk made from buffalo milk looks whiter, thicker, and sweeter on the palate.
Ginger hits the milk
Ingredients: 250 grams of milk 50 grams of ginger About 10 grams of sugar
Step: First prepare to make ginger to hit the ingredients of milk, if there is no buffalo milk to choose ordinary pure milk on it, ginger must choose ginger, young ginger ginger protein content is not enough, there is no way to crash successfully!
Peel the ginger and crush it in a blender,
Prepare another piece of gauze to squeeze out the ginger juice;
When the milk is heated to about 70-80 degrees (about 60 degrees when the bubbles are started), shake the milk, add the right amount of sugar, and then add ginger juice, the ratio of ginger juice to milk is 1:10 (need to add milk at about 75 degrees, too hot /too frozen will fail);
After closing the lid and waiting for ten to fifteen minutes, a cup of silky bean-like ginger milk is ready.
Ginger hit the milk the last step to be fast! The milk pours down from a certain height, so that the milk has the strength to "bump" on the ginger juice... The whole movement is smooth and fast, and it is done in one breath. Ginger does not pick the season, no matter which season to eat, it is sweet and smooth.