薑汁撞奶 | 簡易無糖版本 | 新手無難度 ｜Easy recipe - Ginger Milk Curd

[@喜緣-b6m]

謝謝妳,又學到關鍵的小常識,揾天試吓💪👍👏 我以為一定要水牛奶,才可😂

[@Yves_Kitchen]

奶脂足夠及薑汁中的白色粉末才是成功的關鍵💗😊

[@binglu2555]

用姜粉可以吗？

[@kittyeddy]

謝謝，真係好易，下次試吓😊

[@AdamSo-m7p]

何時放糖？放牛奶？放薑汁？

[@chinliaw5068]

看似豆腐花或者叫豆腐腦

[@winnieyung735]

❤❤🎉🎉

[@leesandy3094]

👍😋💯

[@unionuniform8794]

好料👍🏻

[@billc6762]

Where do I buy this kind of bowl?

[@Yves_Kitchen]

If you live in Hong Kong, I bet you can find it from household groceries shop in some places. I got mine from charity shop in Europe but also found it from Asia Stores too.

[@billc6762]

@@Yves_Kitchen I do not live in Hong Kong. There is no bowl like this in my city. I have checked.

[@Yves_Kitchen]

@@billc6762 I could imagine... You could use any soup bowl you could find from your country. If I don't have this traditional chinese bowl, I would simply use the cereal bowl that I had at home but make it like half bowl not too full. Another option, I found IKEA now also selling the smaller size of bowl, based on the size of Asian rice bowl. Hope that one also suits your need.

[@kandan-st8yg]

如果十整十碗飯碗可唔可以用榨汁機渣薑汁？

[@Yves_Kitchen]

可以啊！記得要用老薑，因為老薑的薑汁中有白色的粉末狀 - 蛋白酶（protease），是幫助蛋白質凝固的關鍵。 撞之前記得攪勻即可

[@siuchenho927]

係健康食品，無糖。的啊😅

[@huicara3254]

請問你用邊隻牌子嘅全脂奶？

[@Yves_Kitchen]

在香港果陣我會用盒仔裝的維記, 十字牌, 貪佢方便一盒剛好做到一碗,只要是全脂都可。

[@huicara3254]

謝謝😊

[@snoopybrown2438]

Sugar?

[@Yves_Kitchen]

Thank you so much for your message. Because I don't like it sweet, so seldom put sugar into my pudding. If you want it sweet, you can add sugar to the milk before heating. ☺️🙏

[@binglu2555]

ban

[@missa8297]

我次次 都不成功

[@Yves_Kitchen]

初整時我也很緊張, 經常失敗😅 後來分析到有幾個主因 1- 要用老薑, 因為老薑窄汁後含有白色粉末, 是跟牛奶凝固的關鍵 2-奶我會用全脂, 脂肪球體豐富, 易凝固 3-煮奶不要滾起, 邊位有泡及起白煙便夠 4-也可用溫度計, 大約 75度左右 5-從高少少位置倒奶撞入，可將薑汁的粉末拌勻 6-撞奶後, 不要再移動個碗

[@huicara3254]

請問你用邊个牌子的全脂奶？