求救：點整 homemade 豆腐花？ 求救

hium

我老公好鍾意食豆腐花嘅咁我咪想學認點整。 我奶奶教 過我重示範埋俾我睇， 頭幾次佢"謗"住我整我就整到喎， 跟住自己整，用返exactly嘅 recipe 同方法就整唔到喇！唔知點解整咗次次都"鯨"唔起嘅？ 成日都只係"鯨"係底部？ 有冇 LYK 可以教吓路呀？

我用嘅 recipe 大至係咁嘅：

1.熟石膏粉及鷹粟粉拌勻， 再加100毫升豆漿拌勻成粉漿待用。

2.豆漿500毫升煲熱立即關火。

3.熱豆漿和粉漿同時從高處倒入器皿內(約1呎以上，左右手併用)，立刻蓋上蓋子， 不動，等20分鐘。

somewhereintime

Most Chinese supermarket carry that

Lamukeno

熟石膏粉 is around $2-3 dollars.....you can get them at super market beside Happy Date Restaurant~!

eddie

回復 21# totori

How expensive is 熟石膏粉

totori

My recipe ingredients are the same as hium's. Except I use a lot less water (1-1.5 teaspoon) to mix the 熟石膏粉及鷹粟粉 and put the mixture in the bowl first before pouring in the boiled soya milk.

布小熊

I prefer the tradition one. not sure if gelatin tofu fa will taste the same as "normal" ones.

chocobun

maybe you can try try this recipe too:

http://www.christinesrecipes.com ... -gypsum-powder.html

hium

thank you totori~ I'll go get fresh ones and try try!

sheep

I don't think so, hahaha.
peter236 發表於 2010-4-6 17:01

    what more do you expect to say from me?

peter236

but they made the smoothest tofu I ever tasted
sheep 發表於 2010-4-6 17:01

I don't think so, hahaha.