How to hit ginger with breasts: hot topics on the Internet and production guide
Recently, as a traditional dessert, ginger milk has once again become a hot topic on the Internet, especially among food bloggers and health enthusiasts. This article will combine the hot data of the past 10 days to analyze the production method of ginger milk, and attach the hot discussion content on the entire Internet.
1. Statistics of hot topics across the entire network (last 10 days)
| platform | Amount of related topics | Popular keywords | Maximum heat value |
|---|---|---|---|
| 128,000 | #江堀奶 fail scene#, #手 residual party challenges 江庄奶# | 45 million | |
| Tik Tok | 85,000 | Ginger milk tutorial, coagulation principle | 32 million |
| little red book | 52,000 | Low calorie version, health benefits | 18 million |
| Station B | 37,000 | Scientific analysis, time-honored store exploration | 9.5 million |
2. Standard production process of ginger milk
According to the popular tutorials on the Internet, the classic formula with a success rate of 90% is as follows:
| Material | Dosage | key indicators |
|---|---|---|
| ginger juice | 15ml | Can't be squeezed overnight |
| whole milk | 200ml | Fat content ≥3.5% |
| white sugar | 10g | Replaceable sugar substitute |
Production steps:
1.Preparation before impact:Heat the milk to 75-80°C (bubbly but not boiling), add sugar and stir to dissolve
2.Key hits:Pour the hot milk into the ginger juice bowl quickly from a height of 20cm without stirring
3.Wait for solidification:Cover and let stand for 5-7 minutes. Do not move the container during this period.
3. Top 3 hot topics discussed by netizens
1.Analysis of failure reasons:78% of failure cases are due to improper temperature control (milk below 70°C or above 85°C)
2.Innovative ways to eat:Coconut milk substitutes and improved formulas with added peach gum and other health ingredients are popular
3.Scientific principles:The coagulation reaction between ginger protease and milk protein has become a popular science topic
4. Regional preference data
| area | search index | Featured variants |
|---|---|---|
| Guangdong | 98 | Double skin milk ginger milk mixed version |
| Shanghai | 73 | Coffee with ginger and milk |
| Beijing | 65 | Candied haws flavor |
5. Suggestions from professional chefs
1. Choose ginger with more fiber for a higher juice yield. About 40ml of pure juice can be extracted from every 100g of ginger.
2. In winter, it is recommended to keep the finished product in warm water at 50℃ for 10 minutes to make the taste smoother and more tender.
3. If it fails the first time, the unsolidified mixture can be reheated to 50℃ and hit again.
Conclusion:This classic dessert originating from Lingnan is getting a new lease of life through the spread of social media. By mastering the three key elements of "temperature, height, and speed", you can also create a perfect bowl of ginger milk. The recent popular challenge #江堀奶FlippingContest# shows that even failed works are full of fun, so why not give it a try today!
check the details
check the details
en
