自制豆腐花Homemade Chinese Tofu Pudding

  • Prep Time
    10 Mins
  • Cook Time
  • Type
  • View
    89

Ingredients

材料

Ingredients

    Directions

    做自制豆腐花,最重要是选购豆浆时,一定要挑纯正不含防腐剂的。自制豆浆当然最好,但如果怕麻烦,这个简易版也非常方便和香滑。(取自网络)

    Step 1

    将石膏粉及生粉加入深盘中,加入3汤匙水搅匀至溶化。另用煲将豆浆用中火煮滚;煮时要小心看火,因为加热中的豆浆很容易溢出锅。Add corn starch and gypsum powder into a deep container (with a lid) and mix together with 3 tablespoons of water until fully dissolved. Then bring soy milk to the boil in a pot. Pay attention while boiling as soy milk overflows easily.

    Step 2

    把深盘中的粉浆再次拌匀,然后将煮滚的豆浆从锅中倒进盘裡。注意倒入时,锅与盘间需保持约1呎的高度,这会令豆浆和粉浆更易搅匀。Stir well again the powder mixture in the container. Pour in the boiled soy milk from approximately 1 foot above the container as this helps the mixing process.

    Step 3

    撞入豆浆后,要快手撇去面上的泡沫。在深盘上盖上乾布,再盖上盖,静置20-30分钟至豆腐花凝固。Remove any bubbles from the surface of the soy milk with a spoon. Cover the container with a dry towel then put the lid on. Do not move or shake the container and let it stand for 20-30 minutes until the tofu pudding is set.

    Step 4

    享用时豆腐花上加入冰糖水或黄糖。Serve with rock sugar syrup or brown sugar.

    你可能也爱看