Had this dessert when I was young. Haven't thought about this for years. Sudden pregnancy craving got me looking for this recipe 🤣 thank you for sharing ❤️
Thank you for sharing this dessert recipe. I am wondering if I can use whipping cream which has a higher fat content than regular whole milk since the type of milk you recommended is not accessible in United States ( where I live ). Thank you so much! 😉
Im sure you can used Whole milk. If you had Asian markets, looks for milk from Japan. Whipped cream has more chemicals than regular milk, i don't think will work. I've the same pregnancy crave 7yrs ago but j don't have the mind set and patience to do much!
@@kimiko412 Thanks very much, and speaking of Japanese milk as I always wanted to try. We have H-Mart, Lotte & 99Ranch & will check to see if the have it.
@@gabriella..kW.. yes, H-mart and 99 Ranch should have whole milk. Lotte sounds like a Japanese market, you should check it out first. If you had Daiso or Tokyo Central, they definitely have it.
Hi Chef, I have tried this twice now and failed both times because, as I just realized, you were referring to 70 C instead of 70 F. 70 C equals to 158F. I feel stupid. Will try again tomorrow. Thanks for all your great recipes for those of us who cannot just go to a Chinese restaurant and have to cook at home.
I cannot find anything that is higher than 3.25% in Canada. I think I am doing close to what you are teaching. The milk temperature is about 78c, volume of milk is 200ml, 1 tsp ginger juice but it failed. The milk does not turned solid. :-( I will try to see if I can put some vaporized milk to it so the fat content can increase.
![薑汁撞奶/蛋白燉鮮奶［營養甜品］Ginger Milk Curd / Steamed Egg-white with Milk [Eng Sub]](http://i.ytimg.com/vi/D3p_hwXWyRo/mqdefault.jpg)
隔離台話自己係一年前post wor, 我就當你係丫，自己然後再重新剪過再post, 選這個時間，用意何在？ 無謂深究無謂人啦～ 我自己除星星外，都有睇開bob, 唔熟唔食，mama cheung 同外國youtuber 煮食，大家都好好好正有唔同style, 大家煮既野一定會有一樣，但睇開既人就會明白有d 人既用意係點，呢d 絕對唔係我們這些愛煮食既人想見到，更加唔希望其他好似星星師傅甘，甘好甘有心既youtuber 比他搞到唔開心，支持各位無私的youtuber,,令我們學到好多野
邊個係鮑汁佬？
@@yani8322ify 吾敢出樣嗰條友，叫阿好。
@@chun5776 做啲手段咁低莊 ， 小人一名 叫阿衰好過， 越？越衰
唔鍾意咪唔好睇淨睜睇星星師父囉，煮個餸啫，唔洗噤勞氣。
@@caterlinasiu9440 沒有無緣無故的愛，也沒有無緣無故的恨....的！
有料既人就唔會咁少氣, 人出乜佢出乜, 星星師父一向自己做自己, 冇單打過佢, 氣量夠高!
感謝支持 職業 廚師 我幾時都講 廚藝交流 誠實真實係最重要
早晨，多謝師父，好開心。
謝謝星星師傅的分享我的親人最喜歡的，下次我也試一下做
师傅大度，专门教授窍门，毫无保留！多谢！！！
THIS is what I’ve been waiting for. So good Heavenly 😍😍💗💗🙌🏼
thank you
多謝分享，吹水哥！
多谢师傅分享，第一次整姜埋奶，成功左，
成功呀！多謝師傅
今日第一次學做了二碗、非常成功和好吃、多謝星星師傅教學、感恩🙏
薑汁撞奶 主要 奶質量係最重要 第二就係老薑薑汁第三係溫度 睇到你個留言好開心 希望 加入facebook 職人吹水群組分享你嘅作品
師父, 多謝分享。
多谢谢🙏分享, 出來的成品不錯. I also like this @
星星師父,我整到羗计撞奶,好開心好正,你做得好好👍
未聽過 ， 又沒有看過， 但一定要試吓， 好像很好吃， 多謝師傅又學到新嘢🙏🙏👍
这是我们广东顺德的传统小吃，非常好吃哟，你可以试试。
Had this dessert when I was young. Haven't thought about this for years. Sudden pregnancy craving got me looking for this recipe 🤣 thank you for sharing ❤️
🙏🙏😋
感謝師父
見到好想食，一定會試，多謝師傅👍🏻🙏🏻
🙏
星星师傅，多谢你详细讲解，我睇完你噶做法后照做咗一个，效果非常好啊！继续支持星星师傅更多好嘢分享！
🙏
星🌟師傅早晨、呢個薑汁撞奶一定要試下做、多謝師父教學🙏
可以試下
你好，🌟🌟师傅，自从睇左你D短片，厨艺进步左之余，又学到野，多谢你的用心教学🙏🙏好欣赏你的厨艺，我会继续支持你💪💪
🙏
講解詳細，多謝星星師傅
👍
清晰利落
多謝星星
🙏
多谢分享
早晨，師傅，薑汁撞奶好食，我一定會試做，多謝師傅教導
🙏
星星師傅：今日試做左，好香滑! 唯獨唔夠傑身，可能就係薑汁唔夠辣，下次有信心整得更好!
感謝師傅
😋
請問全脂奶粉可以嗎？
早晨！師傅上次冰花 燉蛋好成功多謝教導 今日 又是我最愛的薑汁燉奶我明天就嘗試謝謝你👍👍👍🙏🙏
🙏
@@singsingkitchen 今天試做薑计撞奶不成功，是否不是老薑呢？
零失敗秘笈！多謝師傅示範… 一定整嚟食! 👍👍👍🍻
早晨
@@singsingkitchen
早晨師傅💓
正啊！
可以唔落糖得唔得?多謝
早晨星星師傳，用老薑成功左，多謝你🥰
👍👍😋
请问姜汁撞奶吃不完可以放多久？
好tips!!!
🙏
几时做个芝麻糊？
多謝師父咁滑嘅甜品........小丸子羹好靚呀！👍
💪🙏😋
以前整親都失敗，睇到星星師傅教整，好似唔太難，重燃我既信心，搵日一定要試下整
多謝師傅分享
記得買老薑
支持星星師傅！
🙏
有冇整多啲甜甜品呀，例如蛋白燉奶，奶凍....等等呀
好正，冇得輸！
🙏
甜品正😋
早晨
小丸子匙羹... 好cutie~ hahahah
中意睇你d片，好详细...
🙏
It works! Thanks 😊
Thank you
Love Love Love!!!
😋
星星師傅好好好👍👍👍👍👍👍
😋😋
住外國冇老姜賣，星星師傅，可唔可以用普通姜？😢
成功！
最爱的顺德甜品，其次是双皮奶!
我在大流行之前去了香港，在旅途中吃了這個並且喜歡它。
現在我知道如何在室內製作了
😋😋
多謝你星星師父，我會試下你哩個方法去做希望成功啦.之前都有試做過失敗唔成功.
奶嘅質量係最重要 第二 再用老薑汁 第三季溫度有時間試下
我知道星星師父，真係唔該曬你.
正🤤🙏
謝謝星星師傅的零失敗秘笈👍👍👍!跟住条片我第一次煮就成功了，Thank you
😋😋😋👍
用微波爐將奶(我喜用2%低脂奶)加熱至70-75度, 然後撞入羗汁內, 甜後加, 也可。
谢谢😊
🙏
楊枝甘露 期待，謝謝星星師傅
👍
Good morning 師傅 ,This is my favorite ,thanks for sharing,have a wonderful day .
早晨
多謝師傅分享，原來系要用濃度高奶脂。幾年前用普通鮮奶做過一次失敗。
三個竅門 全脂奶 老薑汁 溫度 70至80度
@@singsingkitchen 多謝師傅。
多謝你呀星星
終於得左，反而順德條方我失敗左，果次我冇用溫度計😂
以前唔識做用普通低脂奶，效果不理想(以為健康🤔)，師傅指點必須用高脂奶，依家一定零失敗👍
仲要乾身老薑 和 溫度
Thank you so much. I watched it twice and made 2 bowls successfully.
Do you use cold fresh milk, or full cream milk in a box of 200ml.
師傅近期喉嚨痕痕地 食呢個又好味又止咳 同埋我超鍾意你個匙羹呀😁
薑汁撞奶就啱曬
隔離台果個系無糖薑撞奶:-) 好健康......
Thanks, you make this sound so easy, no reason not to try..... hahaha
Thank you
Thank you
掂。再次呼吁奶茶视频
有時間出茶餐廳飲茶同大家吹下水
喜多薑汁,会不会影响成品？？？？
星星師傅講野清楚兼無私分享，支持10000%~ 另外隻小丸子匙羹邊度買？好靚想買比個女～
好耐之前喺日資百貨公司賣
你好！首先多謝你教識了我煮白切雞和甜點。我有個請求可以教我們燉雪蛤膏和效用。多謝。我住係美國睹城。
雪蛤膏唔係個個都啱食
詳情都係要請教返中醫師
星星師傅女兒真幸福，每天都有好東西吃🤤
🙏
正，等我今個星期試下
👍
🙏
師傅，我跟足你方法做，用左全脂奶，唔明點解有凝固，但好稀....關唔關我用代糖事呢🤔⋯⋯有空請賜教😊
老薑薑汁 全脂奶加熱至75度 做薑汁蛋奶兩個重點
隻小丸子匙羹好可愛, 同師傅把粗獷聲音好有反效果!
粗獷聲音 我真係好鍾意🤣🤣
Thank you for sharing this dessert recipe. I am wondering if I can use
whipping cream which has a higher fat content than regular
whole milk since the type of milk you recommended is not accessible
in United States ( where I live ).
Thank you so much! 😉
Gabriella kW
I think you can use the homo milk 3.25%. Most important thing you can make the milk more firm is to use older type of ginger.
Im sure you can used Whole milk. If you had Asian markets, looks for milk from Japan. Whipped cream has more chemicals than regular milk, i don't think will work. I've the same pregnancy crave 7yrs ago but j don't have the mind set and patience to do much!
@@johnlamlam6675 Will try again with your suggestion, Thanks So Much!
@@kimiko412 Thanks very much, and speaking of Japanese milk as I always wanted to try. We have H-Mart, Lotte & 99Ranch & will check to see if the have it.
@@gabriella..kW.. yes, H-mart and 99 Ranch should have whole milk. Lotte sounds like a Japanese market, you should check it out first. If you had Daiso or Tokyo Central, they definitely have it.
Yummy dessert, thank you.
Thank you
師傅，請問用冰糖粉可以嗎？唔該曬先。
可以
師傅 可否教整渣渣？
ua-cam.com/video/5aGX3JlJwqE/v-deo.html
星星拍過架 你可以睇番☺
永遠支持星星師傅
🙏
Hi Chef, I have tried this twice now and failed both times because, as I just realized, you were referring to 70 C instead of 70 F. 70 C equals to 158F. I feel stupid. Will try again tomorrow. Thanks for all your great recipes for those of us who cannot just go to a Chinese restaurant and have to cook at home.
🙏
@@singsingkitchen 第四次成功了！
上次留言叫你示範，好快手出左片喎！今晚試下整！
🙏
羌汁撞奶成功啦😊
睇到你個留言好開心
一個字：正！👍👍👍
🙏😋
星星師傅，可否用攪拌機代替磨出薑汁？會否影響撞奶的效果？請賜教🙏🙏🙏
唔需要 要用有泥 薑 磨薑汁過程中唔好整到有 生水
職人吹水 清楚唔該晒😊
試過一次，唔成功，
現在看到🌟🌟師傅做
明天試試做，又是一句
謝謝你😘😘
😋👍
星星师傅，几时教我们冲翻杯正宗茶餐厅奶茶🤔🤔
🤣🍻
係呀！可以教吓我地嗎？超想學，因為我係每日2杯奶茶嘅人，吾該你🙏
你地俾咗個難題師傅，我諗lee個真係難。。。😅
Looks Healthy....not being rude..recipe in English please
星星師傅，我尋日岩岩整完，佢凝固得唔係咁好，放唔到隻羹上去，但又唔係冇凝固，係咪因為啲奶唔夠奶脂？
三個要門 要用奶脂高牛奶 第二 乾身老薑薑汁 第三溫度 70至80度 可以再試下 正常情況 係可以擺到一隻輕型匙羹 完成品係冇燉鮮奶咁實啫 呢個係正常
星星師傅🤗小朋友食唔到薑汁😅請教雙皮奶點整🙏🏻🙏🏻🙏🏻
記得訂閱我嘅頻道 遲啲會有得睇
@@singsingkitchen 已經訂閱喇🤗我最鍾意睇你嘅頻道
我在加拿大買不到老薑，所以次次都失败。請問星星師傅有冇計? 謝謝。
鮮奶上升到80度 可以試下呢個方法
👍🏻👍🏻👍🏻
係我記憶入面, 薑汁撞奶原理係因為牛奶去到80度以上時, 會產生一樣令佢可以做成薑汁撞奶既物質出來, 但係如果再上到去100度左右, 呢樣物質就會消失(定係再變左第二D野, 咁上下), 所以千萬唔可以煮到過龍之後再回溫......
如有錯誤, 請提點. 多謝
多謝分享
星星，我之前整薑汁撞奶，整出嚟，湯匙係就係可以放係撞奶上面冇沉落去，但係我覺得中間有少少稀，好似唔夠凝固，點解，咁我算成功咗未？
最重要係用老薑 乾身 做出來會比較 好啲而家香港買到啲薑 好多嘢做出嚟 效果都唔係幾好
👍👍👍
❤
想問老薑應該點揀？
簡單啲講句要買 有泥薑 要乾身 依家大部分疆 都係有浸過水 所以做薑汁奶成功率不高
I cannot find anything that is higher than 3.25% in Canada. I think I am doing close to what you are teaching. The milk temperature is about 78c, volume of milk is 200ml, 1 tsp ginger juice but it failed. The milk does not turned solid. :-(
I will try to see if I can put some vaporized milk to it so the fat content can increase.
I found Natrel Organic milk from Costco has 3.8% in GTA.
星星師傳，我今日用黃薑仔做，唔成功點解呢？
要用 乾身老薑 順德人係唔會用黃薑製造 做唔到
職人吹水 好，我再試，多謝🙏
你好，請問是否一定要用沙糖？因為屋企用緊黃糖，用黃糖整得唔得？
可以用冰糖
@@singsingkitchen 冰糖用幾多舊左右？
👏👏😋😋🤣🤣
三大竅門 缺一不可
👍
如果想薑汁濃d、辣d，每碗可以放多d薑汁嗎？薑汁多小小，會影響效果嗎？
一
👍