薑撞奶 100％成功❗️全脂低脂脫脂豆漿🥛一撞凝固⏐語音版【保姆級教程】Ginger Milk Curd
免費訂閱肥丁 Youtube 頻道
多謝支持﹗
在冷得讓人懷疑人生的季節 怎麼能不來一碗熱乎乎的薑汁撞奶呢？它不僅僅是傳統的港式甜品，還可以改良出其他形態；乳糖不耐可試試撞豆漿，搖身一變成Duang Duang布丁，口感滑順入口即化。在表面燒一層焦糖變身法式焦糖薑撞奶，完美的餐後甜點。變身冰淇淋也不是不可能，感受冬季吃冰的快樂，還能隨時做奶茶店超火的飲品。這麼多花樣讓薑撞奶不再單調，薑撞奶由薑的活性蛋白酶跟牛奶中的酪蛋白產生反應，做出像豆花一樣嫩滑的口感，所以選薑是保證成功的第一步。
◤材料
◤薑汁撞奶▼基礎配方
- 新鮮老薑汁 15 ml
- 全脂牛奶／低脂奶／脫脂奶 150 ml (加熱到75ºC)
- 糖的種類和份量隨意，一般甜一大匙糖就可以了
◤姜撞豆漿
- 新鮮老薑汁 15 ml
- 無糖黑豆漿 / 黃豆漿 150 ml (加熱到85ºC)
- 糖的種類和份量隨意，一般甜一大匙糖就可以了
◤薑撞奶義式奶凍
- 新鮮老薑汁 15 ml
- 奶粉 27 g (3大匙)
- 全脂牛奶 150 ml
- 原蔗糖 適量 (後撒)
◤薑撞奶冰淇淋
- 淡奶油 160 ml
- 濃椰漿 400 ml
- 原漿冰糖 (打碎) 65 g
- 薑汁 40 ml (喜辣可增加 15 ml )
- 海鹽 1/8 小匙
◤黑糖生薑可可
- 燕麥奶 120 g
- 增城片糖 30 g
- 72% 黑巧克力 50 g
- 無糖鮮奶油 40 g
- 濃椰漿 40 g
- 薑汁 30 g
- 可可粉 10 g
- 鹽 1/8 小匙
◤選薑♦︎榨薑汁
粉薑老薑都可以，新鮮最重要。老祖宗都說薑是老的辣，薑齡越老，薑辣素含量越高。新鮮老薑擁有大量活性高的蛋白酶，先用流水洗掉表面的泥土然後去皮。以前榨薑汁用磨泥器再放布袋裡榨汁，弄幾勺薑汁手都酸了。自從我擁有了原汁機，600g 的去皮老薑，不到 5 分鐘就得到 500ml 薑汁。蛋白酶在室溫下，活性會持續降低，用不完的薑汁要盡快冷凍起來。薑是根莖，有很多澱粉質，沉澱的澱粉附有較多的蛋白酶，倒入冰格之前記得攪拌均勻哦。
◤薑渣薑皮運用
薑渣薑皮都是寶，乾乾的薑渣和薑皮分別鋪平在盤子裡，在寒冷又干燥的天氣，甚至不需要乾燥機，一個晚上就自然風乾了，完全乾燥了用手觸摸，一點濕氣都沒。然後把薑渣磨成薑粉，這樣就能用來調味或者做薑餅人了，薑皮還可以用來泡腳，一點都不浪費。
◤脫脂 VS 低脂 VS 全脂
很多寶子說脫脂牛奶是不能凝固的，我們來看看脫脂、低脂、全脂的表現。碗裡先放入薑汁
牛奶加熱到75℃，撞的時候先對準薑汁，然後開始拉高，提高到40～50cm快速沖入。如果你的速度不夠快，薑汁裡的澱粉會開始沉澱。撞奶之前再攪拌一下，利用液體向下的衝擊力，使奶與薑汁均勻混合，否則可能只有底部凝結，而表面稀稀的狀況。撞好不要攪拌，待10分鐘之後我們來看看結果。
為什麼不能先牛奶後薑汁呢？因為這個順序會直接影響到撞奶的凝固。只有量多的牛奶倒入薑汁中，衝擊力道較大，才能將薑汁均勻混合。若相反過來，先牛奶後倒入薑汁，薑汁和牛奶沒有均勻結合，只局部產生凝結，其他還是液體的狀態。
脫脂奶成功凝固，但口感有點稀薄；
低脂奶也能凝固但容易碎掉；
全脂奶口感最紮實，最像豆花。
◤奶粉 VS 鮮奶油
再做一個測試
全脂牛奶加入奶粉和鮮奶油做個對比。鮮奶油是由未均質化之前的生牛奶頂層含脂量較高的製成乳製品，乳脂肪含量比全脂牛奶高。全脂牛奶這邊加入一勺子奶粉，加入奶粉的牛奶不到 1 分鐘就立刻凝固，但是薑撞鮮奶油則完全沒有凝固。其實跟蛋白酶反應的不是脂肪，而是蛋白質。決定薑撞奶軟硬的是酪蛋白含量，跟脂肪含量和糖都沒有太大關係。
◤薑撞奶凍 Ginger Milk Curd Pinna Cotta
看到這裡可能大家都猜到薑撞奶凍是怎麼做出來的了，3大匙奶粉跟全脂牛奶攪拌均勻，我會最後淋上糖漿現在就不加糖了，有一些小顆粒沒關係，加熱攪拌的時候就會溶化了。想要100％成功用溫度計最靠譜，牛奶煮到攝氏75℃立刻離火，迅速倒入熱牛奶。
你看奶粉加強版的薑撞奶，只要 30 秒就凝固了，放在冰箱冷藏半到 1 個小時，變冷後更紮實就可以脫模了，不需要吉利丁或其他凝固劑，duang duang 的薑撞奶凍就做好了。以原蔗糖點綴、淋上紅糖漿，像布丁一樣非常嫩滑。薑撞奶凍不要放太久，時間長了會出水哦。
◤法式焦糖薑撞奶
撞奶凍凝固後，表面撒上原蔗糖或白砂糖都可以，用火槍加熱糖粒，瞬間變成薄脆的焦糖；用勺子小心敲開焦糖殼，裡面有滑嫩的撞奶等著你，辛辣的薑汁味奶凍，沒有蛋的焦糖燉蛋好吃到爆。
◤薑撞豆漿
豆漿能做薑汁撞奶嗎？介紹一個不用豆漿機做豆奶的方法：黃豆或黑豆先浸泡過液膨脹兩倍，豆子先煮熟，用電鍋或高壓鍋煮豆，豆漿味道更濃郁。豆子跟煮過的水一起放入原汁機裡，豆渣和豆漿自動分離，肥丁不習慣帶渣的豆漿，不用找壯丁擠布袋真是太方便了；一榨不夠濃郁就榨兩遍。
◤黃豆豆漿 VS 青仁黑豆漿
薑撞豆漿跟撞牛奶的方法是一樣的，但豆漿的溫度需要提高到 85ºC。你們猜猜植物性蛋白質誰含量最高？黃豆有植物肉之稱沒錯，但植物蛋白質的真正王者原來是青仁黑豆。無論從口感還是凝固效果來看，黑豆漿都更勝一籌。這是我自己做的黃豆粉，製作的方法可以到主頁去搜。豌豆蛋白粉不容易造成脹氣，我分別在豆漿裡加入黃豆粉和豌豆蛋白，看看能不能增強撞豆漿的硬度。
◤豌豆粉 VS 黃豆粉
加入黃豆粉的能凝固，但是碗豆蛋白粉卻失敗了。跟原味撞豆漿比較，純豆漿、豆漿+黃豆粉，加入黃豆粉的口感跟原來差別不多，但是豆香更濃郁了。
◤薑撞奶冰淇淋
如果撞奶失敗了，不要心急著丟掉，這是剛剛失敗的鮮奶油。加入椰漿和原漿冰糖，記得加一點鹽提引椰子香味。冰品讓舌尖的敏感度下降，我增加冷凍薑汁讓薑味更突出。所有材料煮沸後，用矽膠製冰格冷凍，結冰之後丟進原汁機攪拌，薑撞奶化身冰淇淋，也太容易了吧！這裡一點人工香精的味道都沒有，幾個簡單的步驟展現天然食材的魅力，一吃驚艷！
◤黑糖生薑可可
做了這麼多薑汁，我現在可以隨時復刻奶茶店特別火的黑糖薑汁可可了。如果你喜歡低甜度的，可以選擇70%或以上的黑巧克力、燕麥奶和增城紅糖，這種片糖的蔗香真是特別濃，只有新年前才有，每年我都多買一些囤冰箱裡。
將糖煮到完全溶化後，加入黑巧克力攪拌均勻，等全都融化後關火，最後加入濃椰漿、薑汁和可可粉，薑汁的比例你可以自己調整，先嘗嘗，喜歡辣的多加一點。手指輕輕沾點鹽拌勻，黑巧克力苦甜完美襯托出薑茶的芳香，還有古法紅糖獨有的焦香感，低甜度整杯喝完都不會感到膩口，驅逐了體內的寒意，暖意直達心底。
In a season so cold it makes you question life, how could one resist a warm bowl of ginger milk pudding? It’s not just a traditional Hong Kong dessert; it can also be transformed into other forms. Those who are lactose intolerant can try ginger soy milk instead, transitioning into Duang Duang pudding, which has a smooth, melt-in-your-mouth texture. Topped with a layer of caramel, it becomes French caramel ginger milk pudding, the perfect dessert after a meal. It’s also possible to transform it into ice cream to enjoy the joy of eating ice in winter, and it can easily turn into the popular drinks found in bubble tea shops. With so many variations, ginger milk pudding has become anything but monotonous. The active protein enzymes in ginger react with the casein in milk, creating a silky texture reminiscent of tofu pudding, so choosing ginger is the first step to success.
◤Ingredients
◤Ginger Milk Curd▼Basic
- Fresh ginger juice 15 ml
- Whole milk/low-fat milk/skim milk 150 ml (heated to 75ºC)
- The type and amount of sugar is optional, usually one tablespoon of sugar is enough
◤Ginger Soymilk Curd
- Fresh ginger juice 15 ml
- Black soy milk / yellow soy milk 150 ml (heated to 85ºC)
◤Ginger Milk Curd Pinna Cotta
- Fresh ginger juice 15 ml,
- Milk powder 27 g (3 tablespoons)
- Whole milk 150 ml
- Raw cane sugar as needed (to sprinkle afterward)
◤Ginger Milk Curd Icecream
- Sweet cream 160 ml
- Thick coconut milk 400 ml
- Raw sugar (crushed) 65 g
- Ginger juice 40 ml (add 15 ml for extra spiciness)
- Sea salt 1/8 tsp
◤Brown Sugar Ginger Cocoa Drinks
- Oat milk 120 g
- Zengcheng Cane Sugar Brick 30 g
- 72% dark chocolate 50 g
- Unsweetened fresh cream 40 g
- Coconut Cream 40 g
- Ginger juice 30 g
- Cocoa powder 10 g
- Salt 1/8 tsp
◤How to Choose Ginger♦︎ Ginger Juice
Both fresh and old ginger are fine, but freshness is key. Our ancestors said that older ginger is spicier—the older the ginger, the higher the level of gingerol. Fresh old ginger contains a large amount of highly active proteases. First, wash away the surface dirt under running water, then peel it. In the past, I used a mortar and pestle to extract ginger juice and then strained it through a cloth bag, which made my hands sore after a few scoops. Since I got a juicer, I can extract 500ml of ginger juice from 600g of peeled old ginger in under 5 minutes. The activity of proteases decreases at room temperature, so any leftover ginger juice should be frozen as soon as possible. Ginger is a rhizome with a lot of starch, and the settled starch contains a lot of protease, so remember to stir it evenly before pouring it into the ice tray.
◤Ginger Skin & Dry Ginger Pulp
Ginger pulp and ginger skin are treasures. The dry ginger pulp and ginger skin are spread out on a plate, and even in cold and dry weather, they can naturally air dry overnight without the need for a dehydrator, becoming completely dry to the touch with no moisture at all. Then, grind the ginger pulp into ginger powder, which can be used for seasoning or to make gingerbread, while the ginger skin can be used for foot baths, leaving nothing wasted.
Non-fat VS Low-fat VS Whole milk
Many people say that non-fat milk cannot curdle, so let’s take a look at the performance of non-fat, low-fat, and whole milk. First, put some ginger juice in the bowl.
Heat the milk to 75°C, aim for the ginger juice first, then start pouring quickly from a height of 40-50 cm. If your speed is not fast enough, starch in the ginger juice will begin to settle. Before striking the milk, stir it again to use the downward impact force of the liquid to ensure the milk and ginger juice mix evenly; otherwise, it may only solidify at the bottom while the surface remains liquid. After striking, do not stir; wait for 10 minutes and then we will check the results.
Why can’t you add milk before ginger juice? Because this order directly affects the coagulation of the milk. Only when a large amount of milk is poured into the ginger juice will the impact be strong enough to mix the ginger juice evenly. If done the other way around, pouring ginger juice into milk, the ginger juice and milk won’t combine evenly, resulting in local coagulation while the rest remains in liquid form.
The skimmed milk successfully coagulated, but the texture is a bit thin;
Low-fat milk can also curdle, but it is prone to breaking apart.
Full-fat milk has the richest texture, most resembling tofu pudding.
◤Milk Powder VS Whipping Cream
Here’s another test: whole milk mixed with milk powder and cream for comparison. Cream is a dairy product made from the top layer of raw milk before homogenization, which has a higher fat content than whole milk. When a spoonful of milk powder is added to whole milk, it coagulates instantly in less than a minute, while ginger milk does not coagulate at all. In fact, it is not the fat that reacts with the protease, but the protein. The firmness of ginger milk is determined by the casein content, which is not greatly affected by fat content or sugar.““
◤Ginger Milk Curd Pinna Cotta
Seeing this, everyone might have guessed how ginger milk jelly is made. Mix 3 tablespoons of milk powder with whole milk until smooth; I will pour syrup on top later, so I won’t add sugar now. It’s okay if there are some small granules; they will dissolve while stirring during heating. To ensure 100% success, using a thermometer is the most reliable method: heat the milk to 75°C and then remove it from the heat immediately, quickly pouring it into the hot milk.
The enhanced version of ginger milk pudding can solidify in just 30 seconds. After being refrigerated for half to one hour, it becomes firmer and is ready to be demolded. There’s no need for gelatin or other gelling agents; the ginger milk pudding is perfectly set. Adorned with raw cane sugar and drizzled with brown sugar syrup, it has a delicate, pudding-like texture. Don’t keep the ginger milk pudding for too long, as it will start to release water.
◤Ginger Milk Curd Cream Brulee
After the milk jelly solidifies, sprinkle it with raw cane sugar or white granulated sugar, then use a torch to heat the sugar grains, instantly transforming them into a thin, crispy caramel; carefully crack the caramel shell with a spoon, and inside awaits a creamy milk jelly with a spicy ginger flavor, which is even more delicious than a caramel custard without eggs.
◤Ginger Soymilk Curd
Can soy milk be used to make ginger milk curd? Here’s a method to make soy milk without a soy milk maker: soak yellow or black soybeans until they expand to twice their size, then cook the beans using a rice cooker or pressure cooker for richer soy milk flavor. Place the beans and the cooked water in a juicer, where the soybean residue and soy milk will automatically separate. It’s really convenient that you don’t have to find someone strong to squeeze the cloth bag for the residue; if the first extraction isn’t rich enough, just extract it a second time.
◤Soy Milk vs. Black Soy Milk
The method of making ginger-infused soy milk is similar to that of making milk, but the temperature of the soy milk needs to be raised to 85ºC. Can you guess which plant-based protein has the highest content? While soybeans are indeed known as vegetable meat, the true king of plant protein is actually black soybeans. In terms of both taste and coagulation ability, black soy milk is superior. This is the soy flour I made myself, and you can search for the preparation method on the homepage. Pea protein powder does not easily cause bloating, so I added soy flour and pea protein to the soy milk to see if it could enhance the firmness of the soy milk.
◤Pea Protein VS Soybean Powder
Adding soybean flour can help solidify, but pea protein powder failed. Compared to original flavored soy milk, pure soy milk and soy milk with soybean flour have a similar taste, but the bean aroma is richer.
◤Ginger Milk Curd Icecream
If the milk collides failed, don’t be in a hurry to throw it away; this is the freshly failed cream. Add coconut milk and raw rock sugar, and remember to add a little salt to enhance the coconut aroma. Ice products reduce the sensitivity of the tongue, so I added frozen ginger juice to make the ginger flavor more pronounced. After boiling all the ingredients, freeze them using a silicone ice tray, and once frozen, toss them into a juicer to blend; the ginger milk transforms into ice cream, which is so easy! There’s not a hint of artificial flavor here, and just a few simple steps showcase the charm of natural ingredients, leaving you amazed with every bite!
◤Brown Sugar Ginger Cocoa
Having made so much ginger juice, I can now easily recreate the popular brown sugar ginger cocoa from the milk tea shop. If you prefer a low sweetness, you can choose 70% or higher dark chocolate, oat milk, and Zengcheng brown sugar. The aroma of this pane sugar is particularly rich, and it’s only available around the New Year, so each year I buy extra to stock up in the fridge.
Bring the sugar to a complete melt, then add black chocolate and stir until well blended. Turn off the heat once everything has melted, and finally incorporate the thick coconut milk, ginger juice, and cocoa powder. You can adjust the amount of ginger juice to your taste; take a taste first and add more if you enjoy a spicier flavor. Lightly dip a finger in salt and mix it in; the bittersweet black chocolate perfectly complements the aroma of ginger tea, along with the unique burnt scent of traditional brown sugar. With a low sweetness, you can finish the entire cup without feeling overwhelmed, dispelling the chill within and warming you to the core.
