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2008年7月1日

薑汁撞奶【百份百成功有妙法】

薑汁撞奶是個傳統中式甜品,營養豐富,又養顏,基絲汀當然很喜歡吃。不難做,只需要把鮮奶煮熱『撞』入薑汁就成。可惜成功率就不一定保證百份百。有如其名字,要『撞彩』(廣東話,即『碰運氣』)。撞得適合正確,就可以吃滑滑的,比豆腐花還要滑的甜品。若不成功,也無甚大損失,極其量飲熱牛奶,不過加了薑汁而已。當然是美中不足~

要百份之百成功做到滑滑的薑汁撞奶,可以嗎?全憑這個小秘技,就一定保證成功。

薑汁撞奶 Ginger Milk Curd Dessert


材料:
  • 鮮奶 1 碗
  • 糖 2至3茶匙(按個人口味增減)
  • 薑汁 約 2茶匙
做法:
1. 把一碗鮮奶倒進小鍋中,用慢火煮熱,中途可以加糖方便溶解。

2. 煮鮮奶期間,磨薑汁2茶匙,放於碗中,備用。

薑汁 Ginger Juice

3. 用一枝探測食物用的溫度計,等到鮮奶煮熱至80度C(約 176度F),就快手倒進盛薑汁的碗中。跟著不要移動,讓鮮奶靜置 5至 10分鐘,即成。享受暖暖的薑汁撞奶!

溫度計 Thermometer

溫馨提示:
  • 牛奶能否凝結決定於奶的溫度。當奶煮熱至70至80度C間,就能與薑汁中的白色物質起凝結作用(參考網基百科)。傳統的方法,就是煮牛奶將滾但不要滾,只見有白煙冒起,就用兩隻碗來回倒鮮奶,把奶的溫度稍降到適合撞奶。但這傳統方法只靠試和靠經驗猜測,難以保證百份百成功。
  • 薑要夠老。因為老薑中所含令牛奶凝結的物質較多。
  • 有人說,要用全脂牛奶才可以凝結,但今次基絲汀是用了低脂鮮奶(light milk,只含全脂牛奶的53%脂肪份量),也成功喔。



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64 則留言 :

  1. 這道點心應該很適合冬天吧!
    因為薑有暖身的作用呀~
    要做這個我得先買溫度測量計才行哩,
    人家可不想喝薑汁牛奶啊~ =P

    PS.
    我去逛了 Christine 的英文網站,
    覺得做的很好呢!
    這樣可以讓很多外國朋友都能吃到東方美食,
    Christine 的想法真好哩! =)

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  2. 回應mimi:
    我也不想喝薑汁牛奶呢~
    那個溫度計是我老公送給我的新玩意,猜它不會很貴。果然問了他之後,原來只不過一塊多。

    謝謝你讓我知道你去過我那個英文網站。
    哈,那個網站大半原因是為了寶貝女兒,用英文寫下這些中式食譜留給她,因為她只懂看英文。她也說,非常好的意念,鼓勵我繼續寫,日後她可以學習做中餐給我吃囉!我跟她說:『好呀,日後我年紀大了,不能煮,你就煮這些我愛吃的中餐給我啦!』

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  3. 多謝基斯汀的分享~

    薑汁撞奶也可說是感冒或傷風初起時十分適合的食物,會讓人吃下之後較為舒適一些,雪雪有一個朋友說,每次感冒初起便吃一碗,第二攻便會痊癒呢~他說得十分神奇呢~

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  4. 很伤心~~~~
    为什么我试了3次还是不可以得........
    我没用溫度計......
    我只靠猜测而已.......
    是否有问题吗....

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  5. 回應shiuan:
    就是這個原因,靠猜測就不能每次成功啊!
    不如你去超市買一個煮食用的溫度計啦!因為做這個甜品,掌握牛奶的溫度很重要,要80度c的牛奶與薑汁一起才發生凝結作用。掌握得準確,就成功~

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  6. how much is 1 碗 milk??

    Love you blog!!!

    //chiliwinnie

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  7. 3. 用一枝探測食物用的溫度計,等到鮮奶煮熱至80度C(約 176度F),就快手倒進盛薑汁的碗中。跟著不要移動,讓鮮奶靜置 5至 10分鐘,即成。享受暖暖的薑汁撞奶!

    之后把牛奶移开吗? 我家是用电炉的关了还是很热...要慢慢才会冷下来...

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  8. 回應chiliwinnie:
    一碗是普通飯碗,約 150 ml.

    我家也是用電爐的。^^
    你拿起煲鮮奶的鍋子,把鮮奶倒進盛薑汁的碗中,蓋好。
    鍋子可以拿去洗,爐火可以關上啊!

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  9. 我和先生說要去買溫度計來做這道甜點,結果他說:你不是有體溫計嗎?:P (昏倒)

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  10. 我又來了.

    這下子有了溫度計,但卻沒有53% milk, 只有2%的,不知會不會成功啊...

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  11. 回應Polarbear:
    嘩,你的milk很健康耶,只含2%脂肪!
    我這裏沒有這樣的牛奶,還未試過喔!
    如果是 whole milk就一定成功,這次我用的是低脂 light milk也成功,但低到只有 2% 真是未試過。

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  12. 看來是沒成功,2%實在奶不足吧.

    我覺得磨薑汁才難呢,要怎麼磨啊?

    為何大家都沒問題,真厲害唷.

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  13. 回應 Polarbear,
    磨薑汁沒問題呢~只要有適當工具就易辦事
    用一個薑磨(Grater/Zester) 磨蓉後,然後用手榨出很多汁。

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  14. 薑汁少D可以吗?

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  15. 回應kingking:
    少DD都可以!但太少就不夠把鮮奶凝固囉!

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  16. how to make ginger juice? (in easy way)

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  17. To 匿名:
    Use a grater, then squeeze the grated ginger very hard with your hand.

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  18. 請問凝固程度有沒有豆腐花那樣? 我試過它會凝固, 但還是非常稀, 用匙羮一搞已化開了.

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  19. shall we use ginger powder plus water to replace the ginger juice?

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  20. 回應Iris:
    口感雖不像豆腐花的結實,較為軟綿,但也不會一搞就化開的。
    可能你的薑汁所含的凝固物質不夠吧~

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  21. Hi there,
    I'm afraid we can't replace ginger powder with ginger sauce.

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  22. 試做成功耶
    用低指鮮奶,有凝結,很棒很好吃
    謝謝Christine.

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  23. To Polarbear & Christine: whole milk only have 4% fat, so 2% milk = light milk.

    Thanks Christine for the recipe, I'll try it soon.

    Happy New Year.

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  24. Hi Christine,

    I can't make it even I tried it twice. I used 2% fat milk. I thought the ginger is not good enough because there is no white powder left in the ginger sauce as I used to see in HK when I make ginger sauce. So how to pick a right ginger?

    Thanks.
    Shirley

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  25. Hi Shirley,
    Pick the mature ginger roots as you can. Only the mature ginger roots contain much white powder as you know. When you see the skin of a ginger is light brown, nearly dry, that's the one you're after.

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  26. Hi Chirtine,
    你可不可以不說English?

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  27. Apple, 您好,
    當然可以啦!我說中文的。

    如果有讀者用英文留言問題,我才用英文回答。因為我猜他(她)們用英文問我,應該是用英文比較方便。如果用中文問,我就一定用中文回答的。

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  28. 我試了幾次,可以凝固,但吃起來有點苦澀,請問是因為我放太多薑汁了嗎?

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  29. 回應cheung:
    相信苦澀味是從薑而來。 有些薑本身帶苦味。

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  30. 鮮奶是否一淀煮熱至80度C或以下? I have tried but not Isucess. I think i did have the temperature around 80. What have i done wrong

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  31. To 匿名,
    Supposed the temperature of your milk was right, the ginger must be old and has got enough protease to set the protein of the milk.

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  32. Hi Christine,

    It is me again i have left the message on 22nd Sept 10 as匿名. I have tried tonight again. This time is much better than the last 2 attempts even the milk does set to just right but still not very 凝固 (the longer leave it to cold it become more watery). I will still call it success. My experience is milk temperature needs to be below 80 not just right at 80c.

    Cheers
    Chris

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  33. HI Christine:

    Thanks for sharing this recipe!
    Weather is getting cooler now, just time for this.
    I am going to try it with 2% milk tomorrow morning~
    wish me luck!

    Cheers,
    shabby

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  34. Hi Christine, 我和家人都十分喜愛這款甜品,最近看到一個香港飲食節目中廚師主持參觀澳洲一個薑園,就地取材做了這個充滿特色的甜品,而當中所說做法和要點跟你的相同,兼且用了一個可在沒有食物用的溫度計的情況下也做得到的方法:奶不用明火煮,而是隔水座熱至冒煙(千萬別煮滾),這時溫度大概是80至85度就能撞了。http://mytv.tvb.com/foodandtravel/admiralsfeast/108452/1347#page-1

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  35. hi Christine,

    Just want to know 1碗鮮奶 = ?ml

    Thanks!

    Yours
    Angel

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  36. Hi christine,
    How are you. So happy to see ur blog Especally u are from qld.
    I from Brisbane too.
    I love this dessert n failed once will try again next week

    Cheers
    Brian

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  37. my friend sent me your link and I fell in love with your recipes ever since. I have been making bread with Tong zhong method and have not been able to get the fluffy texture like the shop's product. can you tell me where I could have gone wrong with the tong zhong or any part of my process

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  38. To 匿名:
    Thanks for your love of my recipes. :)
    Do you know what went wrong while you made bread with tangzhong?

    Honestly speaking, the bread made with tangzhong is very soft and fluffy, and can be kept for days. Yet, compared to those from Asian bakery shops, the tangzhong bread is not as soft as theirs.

    You can't expect the homemade bread turned out the same as the products from shops, simply because the methods/ingredients used are totally different.

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  39. 我做了, 也成功了.
    为一是太辣了啦!
    要如何做到不会太辣的????

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  40. 回應匿名:
    減少一些薑。
    但不能減得太多,否則不能凝結。

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  41. Hi Christine,
    I love this dessert very much. I was wondering, for those ppl who allergic to milk, can they use other milk powder or soy milk to make this dessert?

    Thanks.

    Crystal

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  42. Hi Christine,
    I love this dessert. But I was wondering, for those ppl who are allergic to milk, can they make it w/ milk powder or soy milk?

    Thanks

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  43. @匿名:
    Sorry, can't tell for I haven't tested this recipe with soy milk.

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  44. It is not easy to get this dessert from local restaurant in Malaysia. I always miss it since first try in HK. Thanks Christine for sharing, I can make my own now and for sure will share with fellow friend, if success :)

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  45. Hi Christine,

    我是住在Melbourne 的Ada, 我已經選用全條街最老的薑,可以看見有很多白色的粉末,亦試過奶溫由70C 至 85C 之間, 但沒有一次可使奶凝固,請教是甚麼原因呢?

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  46. @Ada:
    成功地做這甜品的兩個要素:牛奶溫度和薑所含的凝固物質,你已做到。剩下來,只能想到是牛奶的品質。但我試驗過全脂和53% 低脂鮮奶(light milk) 也可以。這樣,我不知道你做的時候,出了甚麽問題而不成功啊。

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  47. 妳好Christine. 我也已經按妳的方法試了超過五次了, 但還是没有一次成功呢. 真想不明白. 我用了在香港超市能買到的十字和維記全脂牛奶 :(

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  48. Hey Christine,

    I noticed in your English food blog that printable recipes are available. Is this function also available in your Chinese food blog? If so, I don't seem to see it. Can you please enlighten me? I'd like to print this recipe. Thank you.

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  49. @arufa:
    Yes, I've created the printable recipes for my english blog. I have to do it one by one manually, working backwards from the lastest ones, very time consuming.

    Unfortunately, it's quite late when I learnt this method, as I've published over 500 recipes on my chinese food blog already, don't have enough time to go back and do it all again.

    If you like this recipe, could you just copy and paste it on your word document, then print it out yourself?

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  50. 请问羊奶行吗?

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  51. @匿名:
    還沒試驗過用羊奶啊~不知道效果如何。

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  52. Hi Christine,

    It calls for one bowl of milk in the recipe. Is it the regular size rice bowl? Do you have this recipe on your English blog. I mentioned this to my friend who is not Chinese and she wanted the recipe. I can't find it on you English blog.

    Thanks.

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  53. @allilie:
    Yes, use a regular sized Chinese rice bowl.

    Sorry, haven't translated this recipe yet. :p

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  54. Hi Christine,

    I add little gelatine into the ginger milk, but it doest not 凝固, do you know why?

    thanks,

    Vivian

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  55. @匿名
    If you added gelatine, the milk still didn't set, it might need more amount of gelatine then.
    As we know jelly is made from gelatine, even fruit juice or water can be set by it as long as you add enough.

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  56. I try to make and it success the first time, and then I fail the next 10 times, don’t know why, I follow exactly your receipt. Please help..

    thanks

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  57. @匿名:
    If all the steps and procedures were right, could it be the ginger not old enough so that it didn't contain the white substance to coagulate the milk? And ginger might be different in different seasons.

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  58. Hi Christine,

    It is so hard to find old ginger in USA, ever since then I am still try make it at lease once a week, but still fail every time.

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  59. 蛋白酶是薑汁裡面的關鍵
    需要老薑卻不能是乾扁的老薑否則蛋白酶都沒效了
    低脂牛奶則不影響 因為凝固的是蛋白質
    關鍵在於牛奶中的蛋白質夠不夠多

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  60. 一直都好想試下整薑汁撞奶, 但買唔到個食物溫度計, 所以我將D牛奶煮到冒煙, 就倒進薑汁的碗中, 結果成功了。很多謝你嘅食譜, 令我可以煮很多美味而又簡單煮嘅食物。讚

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  61. 今天早上试了,没有成功,家人喝了热热的姜汁鲜奶,哈哈。
    我明天去买个老点的姜回来试试看,有感觉是我的姜不够老。。。。

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  62. I failed a couple times before, and decide to try again today because I bought some ginger for fish.. And I succeed!! Except forgot to put sugar since I was paying too much attention to the temperature.....

    Thanks Christine

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