In Hong Kong, tofu pudding has always been a classic sugar water, and any restaurant will have a sugar water.
Sugar water is not sugar and water in Cantonese. It can be understood as sweet soup, stewed desserts, etc.
In the old days, specially brewed sugar water was poured on the freshly made tofu flowers and eaten directly.
Nowadays, in order to satisfy the tastes of young people, some new sugar water shops add red bean paste, mung bean paste, hot chocolate, various fruits, sago, coffee, milk tea, juice, jelly, black sesame paste, sweet soy milk, as long as it is sweet. Food can be added to it.
However, judging whether a tofu flower tastes good does not depend on its accessories, but whether the tofu flower itself is strong in bean flavor, whether the taste is soft, tender and smooth, and whether it seems to have a peculiar smell (this is related to the ordered supplies and the grinding method).
Soybeans must be carefully selected. A bad bean destroys the quality of the entire pot of tofu. Water is also very important. Whether it is making tofu, making tea, making soup, cooking rice, etc., as long as there is a lot of water, you must care about the quality of the water. It is best to use a filter to filter the water.
There are many ordered tofu products:
Calcium sulfate, the main component of gypsum, is harmful to the body
Magnesium chloride, the main component of bittern, is harmful to the body
The main ingredient of salt dew, the sour agent, can be prepared by adding special sweet potato flour or corn flour
Shredded cabbage (agar)+ bean gum
The main ingredients are broccoli essence, locust seeds or guar beans. They can only be made into cold tofu flowers, not tofu.
Glucolactone is tender, older than tofu, and tender than plate tofu. It cannot be used to make plate tofu.
Hong Kong-style dessert tofu pudding
By SallieHickle
Recipe Recommendations
- soybean 600g
- pure water appropriate amount
Steps for Hong Kong-style dessert tofu pudding
1
Soak the soybeans for 7 hours.
2
Divide the soybeans in half by hand, pick out the beans with inconsistent colors, and pick out all the beans with spots or inconsistent colors. If you don't look carefully at these beans, you can completely confuse the eyes of the fish, which will eventually destroy the quality of the whole pot of tofu. The quality of the pot is the selected mixed beans and bad beans.
3
Drain the water from soaking the soybeans.
4
Wash the soybeans repeatedly until the water becomes clear.
5
Press the drained soybeans to produce soy milk. (The best way to grind beans is stone mill, which retains the most complete taste, followed by a special soymilk machine. If not, you can only use a home juice maker. However, because the home juice maker will keep rubbing and stirring to generate heat, which will affect the taste of the beans, it is recommended not to keep stirring while stirring, and it is best to stop every ten seconds.)
6
Add water while grinding beans (the water should be filtered water that can be drunk directly).
7
Add all 3000g of water to soybeans and grind soy milk.
8
Filter the ground soy milk with the thinnest colander. The thinner the filter, the smoother the tofu flowers will be made. You can filter it several times more. (The filtered bean dregs are used to make vegetarian bread, hehe)
9
Boil the filtered soy milk over low heat, stirring while cooking to avoid burning the bottom.
10
Continue to cook for 5 minutes after boiling. Because soy milk contains a lot of protein and will fake boiling, the first time it appears to be boiling is not really cooked. Soymilk must be cooked.
11
After boiling, turn off the heat and filter the boiled soy milk through a filter (it must be filtered, the taste needs).
12
Filter it a few times, and the soy milk seems to be completely defoamed, which is the best ordering temperature.
13
Add the salt dew and sweet potato powder solution to the bottom of the long pot, and then pour in the 80 ° C soybean milk. When making the soy milk, slowly make a pull, but don't interrupt when rushing in. It's a bit like pulling the teapot up and pouring tea (It's salt dew, not brine).
14
Pour in half of the soy milk and shake the pan to shake up the salt and soy milk. This is very important. Shake well and then pour in the other half of the soy milk. Stir on one side and stir. After completely pouring, do not move the pan. Leave the pan without touching it., after cooling, it will be tender and smooth tofu flowers.
15
Stir fry the sugar, and put the coarse sugar into a cleaned and oil-free dry pan.
16
Stir the coarse granulated sugar continuously to change color.
17
The coarse sugar becomes sticky and sticks together.
18
Stir fry until the sugar turns to water. (You don't need to add water when frying until it's in water, the sugar will melt on its own)
19
At this time, add water to the melted sugar. The amount of water you add depends on your taste. I want 500g of sugar and 1L of water.
20
Pour cold water into the pot, and the melted hot sugar will harden instantly. Stir the hardened sugar until it melts. At this time, the special companion sugar tastes very good and is very different from the sugar water melted directly with water.
21
It only takes about 10 minutes for the tofu flowers to be ready, and drizzle with the stir-fried syrup.
22
You can add homemade brown sugar red beans. The brown sugar bean paste is to boil the red beans into red beans that can be easily made into puree. However, it can be seen that the whole bean is full and has not peeled. At this time, add brown sugar and cook until thick (Add brown sugar Not only is the color beautiful, but it also tastes great)
23
Add brown sugar and red beans to tofu flowers.
24
Then add a tofu flower with mango, sago, and sweet soy milk.
25
Spoon the tofu flowers in the pot and place them on clean gauze.
26
Filter excess water on fine gauze.
27
Put the filtered tofu flowers into the mold used to press the tofu (this is the mold).
28
Suppression for 1 hour.
29
The tofu is formed, but this is an incidental product of making tofu flowers. It is ready to be placed in the refrigerator for cooking.
30
Cut into slices, place in water and place in the refrigerator.Hong Kong-style dessert tofu pudding Make Tips
1 Soybeans must be picked out after soaking, and the quality of the beans cannot be seen without soaking and separating them. 2 When pouring soy milk into the salt dew and sweet potato flour, be sure to constantly shake the pan to mix evenly. 3 When making sweet potato flour with salt dew, ordinary sweet potato flour cannot be used casually. You can only use special spot sweet potato flour or special spot corn flour. 4 If you use sweet potato flour, you must rush it into soy milk at 73℃-78 ℃, and corn flour must be poured into it at 85℃-90 ℃. There is more salt dew, and the rest is just a small amount of assistance, so you can rush it into it at 80℃-85 ℃. 5 Add special corn flour or sweet potato flour to increase the taste and tenderness of the tofu flower. You don't have to add it, because the taste is not so good.