I really crave tofu pudding... I really crave... I really can't buy this in Germany.
After returning to China, I have eaten countless tofu pudding and I am very happy.
So I bought lactone specially and decided to order some myself.
There is a soybean milk maker at home. If you follow the instructions in the lactone, you will not succeed or solidify it.
Until today, after increasing the concentration of soy milk, it finally succeeded!
I will have tofu pudding in Germany in the future. Next time, I will make salty ones! Ahhaha
Homemade tofu pudding
By OsbaldoFunk
Recipe Recommendations
- tofu brain 约800g
- water appropriate amount
- lactone Small teaspoon 1 teaspoon +1 small teaspoon
Steps for Homemade tofu pudding
1
Soak 150g of dried soybeans one night in advance. Use a blender to add almost more water than the beans and beat until paste. My soymilk maker is a small 1-liter soymilk maker and can only make about 70 grams of dried beans, so I used it manually.
2
Add water to the beaten pulp to a total amount of about 1350g. Bring to a boil. Cook and stir while scooping off the foam. If you don't use a non-stick pan, it will be a little burnt. The soy milk cooked will have a little burnt taste, just like the restaurant's "firewood tofu". I like it quite a bit.
3
After boiling, pass two fine sifts through the soy milk, then boil it again to scoop off the foam. The weight at this time is about 800g. Cool for about 2-5 minutes to bring the temperature down to 80 degrees.
4
Melt the lactone thoroughly with a small amount of warm water.
5
Stir while pouring into soy milk at about 80 degrees. Then cover and simmer for about 20 minutes.
6
The stewed tofu pudding is slippery and has a firewood flavor. I am so happy.