星期日
今日天氣，
點解而家夏天好似熱過以前架，
出到街好似入咗個火爐咁!
細個時係條街度周圍走，都無咁熱!
啲仔女大咗就邊度都唔想去，
仲點會跟住父母周圍行呢?
次次飲完茶就話返屋企!
攪到我同大老爺好無癮!
通常飲完茶返到屋企無耐就會肚餓，
好啦，整番珍珠奶茶嘆吓先
今次無用皇上皇嘅奶茶粉，
我用自己買嘅混合紅茶葉嚟焗番杯香滑奶茶
我飲奶茶好奄尖架!
我唔接受三合一奶茶太淺la，完全唔夠茶味。
呢個茶葉OK架
再加上我喜歡的厚多士!
上次整薑汁撞奶失敗咗
好!上網搜尋啲資料，再接再厲，
我唔信整唔到，
網上啲資料都好唔同
所以我用咗兩種方法
(1) 倒咗奶落個碗之後，用茶匙輕輕攪勻，再蓋住5分鍾。
(2) 都係用番亞蘇個方法，不過的奶煮到剛剛起泡，熄火。
結果................
(1) 凝固嘅情況唔係太理想，勉強可以話成功la，但我俾自己50分。
(2) 呢個方法又失敗，唔知點解，明明跟足指示，今次啲奶都無煮滾，祇係得20%凝固咋!
究竟欠咗啲乜呢?我會再試..............
你咁樣都唔成功??要點先叫得呀？
回覆刪除我鐘意飲舊街場的白奶茶呀！
[版主回覆07/20/2008 22:20:00]我飲奶茶唔落糖架，所有三合一都好甜!
舊街場咖啡都好好飲，但我未飲過白奶茶喎!係咪三合一架，佢個白咖啡我都係飲二合一咋!
影相好似好成功，但真係無我係大陸咁"傑"架，好勉強得囉，唔知係咪用啲奶唔啱!
哈哈~妳同我一樣架”唔信做唔到”
回覆刪除[版主回覆07/21/2008 06:19:00]係呀，無嘢係做唔到嘅，係睇你做唔做啫!
ah ya, my sister in LA was just asking me about 薑汁撞奶 last week as they had it in a restaurant there and everyone loves it. My cousin in HK told me that the trick is in the temperature of the milk when u pour into the ginger juice. For her, she pours the milk (melted with sugar in just below boiling point milk) between two bowls for eight times then pour into the ginger juice.
回覆刪除Anyway, yours look curdled already bor.. nice
[版主回覆07/21/2008 10:19:00]聽講milk要70-80度喎，點度啫，仲要像茶咁用兩個煲來回拉十次，目的係要佢降溫，我係成功咗一半咋!凝固得都唔理想!
加油！加油！好的開始是成功的stepping stone!為你打氣！
回覆刪除[版主回覆07/21/2008 14:29:00](Empty)
可能妳喺大陸吃的薑汁撞奶 ... 佢哋加左石膏粉
回覆刪除[版主回覆07/21/2008 20:30:00]ha唔係嗎!咁我係咪即係成功咗呀?
用全脂奶 ... 效果會好啲 .
回覆刪除[版主回覆07/21/2008 20:31:00]但亞蘇又話一定要用高鈣低脂最似水牛奶喎!乜用全脂咩?
凝固得唔錯 你成功咗拉 你加多少少 薑汁可能會 "傑"d架 我都用全脂奶架！
回覆刪除[版主回覆07/22/2008 06:21:00]吓咁就係成功la﹐我下次會用全脂奶，落多啲薑，thanks
hey... 奶要80度, 用全脂... 不過, 你都成功啦... 咪咁精益求精啦你.... ^^
回覆刪除[版主回覆07/23/2008 16:53:00]原來要用全脂奶，我下次再試一次先，我個性格係咁架，要做一樣嘢會瞓身架!我總係覺得好稀呀!
烹飪也是一種浪漫的手藝,薑汁撞奶我都好喜歡吃呀@.@
回覆刪除加油!!!!!
[版主回覆07/27/2008 08:22:00]多謝呀，我會繼續努力!