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標題: 求救：點整 homemade 豆腐花？ [打印本頁]
作者: hium    時間: 2010-4-6 11:44     標題: 求救：點整 homemade 豆腐花？

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。
作者: totori    時間: 2010-4-6 11:51

回復 1# hium

粉漿入器皿內first (make sure entire bottom of 器皿 has 粉漿) and then 熱豆漿從高處倒入器皿內. Always works this way.
作者: hium    時間: 2010-4-6 11:54

回復  hium

粉漿入器皿內first (make sure entire bottom of 器皿 has 粉漿) and then 熱豆漿從高處倒入 ...
totori 發表於 2010-4-6 11:51


我有試過哩個方法！ 都係唔得 。。。  唔知關晤關高度事哩？
作者: chowB    時間: 2010-4-6 12:00

Oh it's interesting to be honemade! May I know where to buy edible 石膏粉 please?
作者: 布小熊    時間: 2010-4-6 12:05

how much "熟石膏粉及鷹粟粉" did you use nei?
I've never made it before. But my friend makes VERY good tofu fa. So I can ask her for u.
hee hee
作者: hium    時間: 2010-4-6 12:14

I use

1L soy milk
1/2 teaspoon 熟石膏粉
1 teaspoon 鷹粟粉

It works for my mother-in-law every single time but I dont know why I just keep failing
作者: KittyLeung74    時間: 2010-4-6 12:50

回復 4# chowB

係藥材鋪買「食用石膏粉」呀!
作者: chowB    時間: 2010-4-6 13:24

回復  chowB

係藥材鋪買「食用石膏粉」呀!
KittyLeung74 發表於 2010-4-6 12:50

Oic. Many thanks!
作者: totori    時間: 2010-4-6 14:07

我有試過哩個方法！ 都係唔得 。。。  唔知關晤關高度事哩？
hium 發表於 2010/4/6 11:54 AM


I think you probably use too much water to mix the 熟石膏粉及鷹粟粉 in step 1. I usually use just enough water (like 1-1.5 teaspoon) to dissolve them.

And also make sure the 熟石膏粉 is not humidified. You should always store the unused in glass bottle.
作者: hium    時間: 2010-4-6 14:49

回復 9# totori

Umm maybe la... Ya i used more than 2 teaspoon of water to  make the solution for sure... maybe I should try again tonight with less water. I'm not sure if my 熟石膏 powder is getting too old or something.... its been at least a year since last time i tried and didn't wanna try again becuz I failed so many times lol ...  maybe I should go get new 熟石膏 ? I stored the powder in a tight plastic bottle tho...
作者: totori    時間: 2010-4-6 14:56

回復  totori

Umm maybe la... Ya i used more than 2 teaspoon of water to  make the solution for sur ...
hium 發表於 2010/4/6 02:49 PM


aiya almost a year?! did you keep it in glass bottle? If not, better just go and buy some news one and don't bother try with the old powder because you will definitely failed with that. Good luck!
作者: 布小熊    時間: 2010-4-6 15:17

hi totori
can you post your recipe? I want to try making it too!
作者: sheep    時間: 2010-4-6 16:41

去日本超市
搵現成嘅 MIX 開水
撞熱豆漿 OK
作者: peter236    時間: 2010-4-6 16:59

去日本超市
搵現成嘅 MIX 開水
撞熱豆漿 OK
sheep 發表於 2010-4-6 16:41

hahaha, the Japanese are copying tofu from the Chinese again.
作者: sheep    時間: 2010-4-6 17:01

hahaha, the Japanese are copying tofu from the Chinese again.
peter236 發表於 2010-4-6 16:59


but they made the smoothest tofu I ever tasted
作者: peter236    時間: 2010-4-6 17:01

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

I don't think so, hahaha.
作者: sheep    時間: 2010-4-6 17:08

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



    what more do you expect to say from me?
作者: hium    時間: 2010-4-6 20:03

thank you totori~ I'll go get fresh ones and try try!
作者: chocobun    時間: 2010-4-6 23:48

maybe you can try try this recipe too:

http://www.christinesrecipes.com ... -gypsum-powder.html
作者: 布小熊    時間: 2010-4-6 23:54

本帖最後由 布小熊 於 2010-4-7 00:15 編輯

I prefer the tradition one. not sure if gelatin tofu fa will taste the same as "normal" ones.
作者: totori    時間: 2010-4-7 09:53

本帖最後由 totori 於 2010-4-7 09:56 編輯

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.
作者: eddie    時間: 2010-4-20 11:56

回復 21# totori

How expensive is 熟石膏粉
作者: Lamukeno    時間: 2010-4-20 13:52

熟石膏粉 is around $2-3 dollars.....you can get them at super market beside Happy Date Restaurant~!
作者: somewhereintime    時間: 2010-4-20 15:10

Most Chinese supermarket carry that



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