Tofu pudding is easy to succeed. Put boiled soy milk for three to five minutes to reduce it to about 80 degrees, add some lactone, and let it sit for a while. The key is the amount of lactone.
Use 1g lactone for 50g of dried beans. I don't have a scale, so I just measure the spoon and cup. The water should be 7 times the volume of dried beans. It doesn't need to be very precise and should not be too thin.
The cup size of soybeans I use is the kind of rice cooker that comes with it. A 160ml cup is about 170g of soybeans. 1 cup of dried beans, 7 cups of water, 2 teaspoons of lactone (1ml teaspoon, about 3.5 g, the density of lactone is 1.72)
tofu brain
By HerthaHaley
Recipe Recommendations
- soybean 1 cup
- water 7 cups
- lactone 3.5g
Steps for tofu brain
1
Soak the soybeans in advance, preferably the day before and overnight.
2
Add water and beat to make soy milk.
3
Filter out the bean dregs, put the soy milk into the pan, and bring to a boil over high heat.
4
Prepare a large bowl and dissolve the lactone in the bottom of the bowl with a little water.
5
After the soy milk is boiled, continue to cook for three to five minutes.
6
After cooking, turn off the heat and cool for three or four minutes.
7
Pour it into a lactone bowl and pour it higher. The lactone will be washed more evenly.
8
Then cover it, and after 20 minutes, the tofu pudding is ready.