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: This allows the milk's proteins to clump together and trap the liquid, turning it from a pure liquid into a delicate, silky solid. 🥣 How to Recreate the Magic

), a legendary, traditional Cantonese dessert. The "solid story" of this dessert is a fascinating mix of ancient folklore and a genuinely surprising culinary chemical reaction. milkandginger_0098.jpg

: The milk must be heated to between 70°C and 75°C (158°F - 167°F) . If it is too hot, the enzyme dies; if it is too cold, the reaction won't trigger. : This allows the milk's proteins to clump

: You must aggressively pour the warm milk from a height directly into the bowl containing the ginger juice (this is called "colliding") to mix them instantly without stirring. Let it sit undisturbed for 5 minutes. Tag: chicken recipes - In the Vintage Kitchen : The milk must be heated to between