Hello everyone. It’s Amanda.
Summer is coming and the weather is getting hot.
When you have the period in summer,
It’s very uncomfortable and annoying.
What about making some dessert this time?
I’m craving sweets because I’m on my period.
The making process is also healing.
First, let’s make a really simple ginger milk pudding with brown sugar.
Ginger milk pudding is a very scientific dessert.
The curdling ferment in ginger and…
The protein in milk
When heated, they react with each other…
…and become a soft-tofu texture.
Don’t use young ginger.
Young ginger doesn’t have enough curdling ferment. How do I differentiate it?
When you ground the ginger,
If you see long and stiff fibers,
It’s aged enough.
Put the ground ginger on the strainer
Squeeze the ginger juice.
You have to use the juice right away.
If you keep it for a long time, all the ferments die.
That’s why you also need to use fresh ginger.
Don’t use the ginger that…
…that you keep in the refrigerator and forget.
Otherwise, the ferments will disappear.
It's a very tricky ingredient.
According to the traditional Guangdong method, yellow ginger and buffalo milk have to be used.
Because yellow ginger has less juice,
There is a high content of curdling ferments.
The protein content of buffalo milk is higher than regular milk.
Of course, it’s good enough with regular milk and ginger.
If the milk you have doesn’t have enough protein,
You can add some whipping cream or milk powder.
Add sugar into the milk and warm it up to 75 Celsius.
Then, pour the ginger juice.
Cover it with a dish and wait for a while…
You will see the milk get hardened.
After all… I think we mastered the ginger milk pudding.
Don’t we?
Don’t you think it would be easy to make, do you?
Personally…
I like cold ginger milk pudding.
When I say it,
… Many people say I don’t know anything about this pudding.
Because this pudding is supposed to be made with hot milk.
It doesn’t make sense to them.
That’s why…
I would like to film the process.
Although ginger milk pudding is supposed to be made with hot milk…
… after making it…
It doesn’t have any problem keeping it in the refrigerator and eating it cold.
After you make the steamed egg and keep it in a refrigerator,
It doesn’t turn back to the original egg.
I already see my Guangdong friends reacting against it.
Please don’t leave. The traditional ginger milk pudding with white sugar…
I like eating cold pudding.
Because you taste less spiciness of the ginger.
If you don’t like the ginger flavor, try eating it cold.
However, it is better to eat the pudding with warm brown sugar.
It feels warmer.
And… There are some tricks.
When regular milk with brown sugar is heat
The curdling ferment reacts at about 70 Celsius.
So, the milk should be 75 Celsius.
However, if…
If you used pasteurized milk in the refrigerator…
The milk is supposed to be kept cold.
Then, you will have a lot of lumps.
You will think the milk may be spoiled..?
Brown sugar contains
acidic ingredients like oxalic acid
and rich calcium,
which causes it to coagulate when heated with milk.
The principle is roughly similar to making cheese with lemons.
This will not happen if you use room-temperature milk.
Of course, there is a simpler way.
Add brown sugar to milk…
Heat just enough to melt the sugar.
The milk is not hot at this time.
It’s about 50-60 Celsius.
This method can be used for both room temperature and chilled milk.
Mix with ginger juice and steam.
Put a plate on top and let it steam.
Wait 8 minutes after the water boils.
As long as you choose ginger well, this method will also be successful.
You don’t need to worry about the temperature.
The ginger milk pudding…
…is harder.
The texture is…
…softer than soft tofu.
It melts as you put it in your mouth.
It's perfect for my taste.
This was made the original way.
I put a little more milk powder in my milk…
Added protein.
It’s quite hard.
A thin film may form on the top.
The texture is similar to milk pudding.
Then today's night snack is complete.
Actually, it's still a bit early.
I will also make brown sugar jujube bread.
It's fragrant, sweet, and perfect for tomorrow's breakfast.
Remove the seeds from the jujube.
I have tried several methods to remove the jujube seeds.
Straw, chopstick, etc…
The easiest is…
… cutting with scissors.
Cut and grid it all.
Add milk and oil and mix.
so that it can seep into the jujube.
Prepare the flour, salt and baking soda.
The method of making this jujube bread is similar to making a sponge cake.
Baking soda is not essential.
But if you put it in, it will be softer.
Grind the brown sugar finely.
Otherwise, it will not be easy to mix evenly with the egg.
Now whip the eggs.
Add all the brown sugar.
Whip quickly, then slowly later.
Can get rid of large air bubbles.
Whip it until it feels very fine.
And until the number eight you drew doesn’t disappear.
Add jujube and mix well.
Divide the flour into three portions.
Mix evenly.
When the egg water meets the flour, the bubbles disappear.
So, you have to do it quickly.
You shouldn’t take time.
After mixing quickly,
Pour the dough into a bread pan lined with cooking foil and beat it a couple of times.
Sprinkle with sesame seeds and place them in the preheated oven immediately.
About 45 minutes.
Take it out and hit it again.
Tomorrow’s breakfast is ready.
I think…
If there is some breakfast that I look forward to…
You can fix the habit of oversleeping.
Everyone is wondering what this jujube bread is like?
Let me cut it.
Just smell it and it's sweet and savory.
It smells of dark brown sugar and jujube.
It’s very fluffy and soft.
You can see the jujube inside.
Cup of coffee on sweet jujube cake.
This is the beginning of a good morning.
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