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薑含有蛋白酶,可以同牛奶裏邊嘅蛋白質發生化學反應。牛奶裏邊嘅一種蛋白質由可溶嘅狀態轉成不可溶嘅狀態,令牛奶凝固。老薑嘅蛋白酶含量多啲,容易凝固啲。
將牛奶加熱到約莫攝氏70到80度度,加入適量嘅糖,等溫度降到70度以下之後,倒到裝有一湯匙度薑汁嘅碗仔入面,大約一分鐘就搞掂嘞。放耐咗嘅薑汁,底部會有一啲沉澱物,呢啲就係令到鮮奶凝固嘅嘢。撞之前一定要攪勻先可以倒啲奶入去。
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