傳統港式甜點薑汁撞奶
因為香港處在較潮濕的環境
為了去除身體裡的濕氣
再加上天冷保暖
因此就把薑加進牛奶做成奶酪
不加一顆粉~健康美味
快學一學做給怕冷的另一半
溫暖他們的心~
樸兒帕娜美食生活頻道
為你提供便宜方便的美味料理
喜歡的話可以免費訂閱我們頻道,讓你可以收我們最新影片的通知
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因為胃不好所以加薑皮,薑皮本身會有苦味
如果追求味道請把薑皮刮掉,就不會有苦味囉~
材料
全脂牛奶700ml
或者
全脂奶粉145克+水700ml(1匙奶粉配40ml水)
砂糖2大匙
整顆老薑一坨
Ingredients
Whole milk 700ml or Whole milk powder 145g+ water 700ml(milk powder 1 spoon with water 40 ml)
sugar 2 tablespoons
ginger root 1
做法:
1.用來裝撞奶的容器先泡溫水
2.全脂奶加糖後攪拌至無顆粒,微波3分鐘至小沸,表面有少許泡沫並微微冒煙,未沸騰
3.老薑整顆磨蓉後,以紗布或濾網把汁擠出,切記不可使用隔夜薑汁
4.平均100ml容器加1茶匙薑汁,若愛吃辣可加多點
5.快速以勺子妁牛奶沖入容器,務必快速並均勻,只可攪拌1下,只限1下
6.靜置10分鐘
7,取一湯匙放於表面,不下沉便成功,即可食用
Direction
1. The container should be soaked in warm water.
2. Whole milk added with sugar and stirred until smooth, heated with microwave for 3 minutes until it's start to boiling, but not over boiling.
3. Ground the ginger root , use the gauze or strainer to squeeze out the juice. Remember not to use overnight ginger juice.
4. Take 100ml container with 1 teaspoon of ginger juice, if you like the taste , add more as you like.
5. Pour the milk into the container with a spoon. Be sure to mix quickly and evenly. Only stir for 1 time, only 1 time.
6. Let it still for 10 minutes
7, Put a spoon on the surface, if it do not sinking, it's done.you can enjoy it.
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