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食譜與做法 |豆腐甜品 |豆腐麻糬 |【豆腐甜品食譜】
食譜

食譜與做法 |豆腐甜品 |豆腐麻糬 |【豆腐甜品食譜】

知道有沒有人我,到日本會留一天到豆腐店專門吃豆腐。

每次吃這道日式豆腐奶凍,會提醒我異國心嚐豆腐妙趣。

攝錄:張芷澄、馮嘉雯剪接:李思敏沒有機會品嚐京都老店奧丹那個級數豆腐,但日本很多豆腐餐廳出品足以教我感動。

中國人煮豆腐,配搭食材,就算你點豆腐火腩飯走火腩,有蠔油芡汁提味。

但吃日本豆腐要品味豆腐本身,就算加了點醬油,是呼應豆腐豆香。

回應 bluebluegirl:歡迎,請,你要多少可以!^=^感謝您分享,但是我有一點點小小問題:1.石膏粉←是做雕塑石膏粉嗎?2.一級生粉←完全聽過東西…0.0這兩樣要去哪兒買呀?0.o?謝謝!m(_ _)m回應阿尼基 ANIGI :當初朋友我這個食譜時候,我問過類似問題呢!不用客氣啊!1.我是唐人雜貨店買石膏粉。

2.『一級生粉』即是生粉。

用來做豆腐花石膏粉做雕塑石膏和建築材料硬度上。

我會一把小刀颳去茶匙上滿滿生粉,有一『平』茶匙了。

你做到豆腐花呀!豆腐花滑不滑,是在乎所用豆漿中有沒有雜質。

所以自己磨製豆漿話,做多次隔渣功夫。

隔得,豆腐花滑囉!我第一次做豆腐花到現在這個品牌豆漿,做出豆腐花滑滑啊!不過,豆味沒有以前那麼而已。

現在豆漿了一些。

回應阿尼基 ANIGI:1. 生粉澱粉(即『澱粉』),於勾芡,即是香港人説『打獻』。

如果炒肉片前,加點生粉,會令肉片滑一點。

台灣朋友稱『生粉』為『太白粉』。

生粉有多種,譬如『玉米粉』(香港朋友叫它做『粟粉』或『鷹粟粉』或『豆粉』。

)有『馬鈴薯粉』。

噢,同一樣東西,這麼多名字,令人困惑喔!2. 做豆腐花和做豆腐一樣,需要凝固劑豆漿凝固。

豆腐板壓出水份。

製作豆腐花所使用凝固劑,是石膏粉。

做雕塑石膏粉是不能吃啊!石膏主要物質是硫酸鈣(CaSO4)。

譬如過程中有錯誤,或豆漿內含其他雜質。

於製作過程中,加熱程度。

這個食譜中只在2公升豆漿中放入2茶匙石膏粉,比例不算多。

所以加了石膏粉豆漿變得軟綿綿呢~我試過只用1茶匙半石膏粉,可以地凝固出豆腐花。

,石膏粉可以多吃!所以,弄了2公升豆腐花,可以個人獨食,啊。

吃一兩碗是問題。

放心啦。

如果有胃病話,另議喔!如不想石膏,可以鹽鹵。

但我試過。

Hi基絲汀,謝謝你資料, 其實上次我只是了一半份量(1L豆漿), 因為container放2L豆漿. :P我朋友説過我那個豆漿牌子…有好多”渣”, 雖然豆味, 但…不夠滑.我Adelaide好像沒有見過”金熊”豆漿, 不過下次我會嚐試量石膏粉和生粉份量, thanks~~回應Mc兜:煮1公升豆漿,加1茶匙生粉,1茶匙石膏粉,50cc開水。

只要比例減半可以!你Adelaide買不到我豆漿,。

因為這間廠設布里斯本。

甚麼牌子豆漿可以。

你能買到有豆味豆漿錯喎!可否嘗試篩隔去『渣』煮豆漿?會滑一些!製法,可製,Hello. Can you possibly tell me how to make the tofufa in English? I can sort of guess what’s written but as I am not Chinese, I am not exactly sure. I’d appreciate if you could teach me how to make it. It just looks so good and my daughter loves it.我做了很多次豆腐花,但每一次,豆腐花,而且吃時候有點粉粉,知道什麼!不然,進口融化。

延伸閱讀…

【豆腐甜品】料理- 183 篇食譜與家常做法- Cookpad

9款零失敗豆腐甜品食譜推介抹茶豆腐布丁/豆腐麻糬 …

失望。

回應匿名:啊!你失望~你説:『豆腐花,而且吃時候有點粉粉』可能所用豆漿有關,豆漿如果有雜質,效果會。

煮豆漿要滾!我實驗過用西人超市豆漿,做出來效果,因為後來知道西人豆奶中加了一些添加劑但我照足這食譜材料和方法,每次喔~hi christine :我有以下問題1.如鹽代替石膏粉, 鹽份量幾多2.石膏粉是否包,可否散裝買, 價錢怎樣謝謝Hello Christine,我做了幾次豆腐花失敗,豆腐花只能在煲底凝固,上面還是豆漿,是不是因為我自制豆漿不夠?我石膏粉份量是1.5公升豆漿中放入1 1/4茶匙石膏粉,那裡出了問題?回應匿名:你是不是我這個食譜做呢?步驟要跟足會啊。

看你豆漿石膏粉比例可以,我用過1茶匙半石膏粉2公升豆漿凝固出豆腐花。

是整盤。

知道你有沒有落生粉呢?是否煲滾後撞入拌勻生粉和石膏粉水中?會會你製豆漿有關?有可能啊!你是怎樣做豆漿呢?或者會會撞得…..其實有很多因素令到喔!Hi,I accidentally found out your web. I like your simple and quick recipes. There are two types 石膏粉 here in New York. One is 生石膏粉 and the other is熟石膏粉. Which one should I use?By the way, I made three times of 椰汁馬豆糕. I failed all three times. First I used 太白粉 (Tapioca Starch). Second I used cornflour (wrong type of flour, this cornflour is to made tortilla). Finally I used a China Brand 『鷹粟粉』. They all came out sticky and flat. It did not form the shape. I really do not know what’s wrong.ThanksMayHi,Christine突然想吃豆腐花,無意中發現到你這個blog發現有很多recipes!想問問你這個份量是多少人份呢?如果要6人份,要多少豆漿呢?Thanks so much.sorry if it’s too late to get your answers, btw, this is a great website for cooking.^^Sincerely,Stella回應Stella:這個食譜豆漿2公升。

可做出約 12碗(每碗約 160165毫升)豆腐花。

那麼,若要6人份,,所有材料減半可以了。

多謝你到訪。

歡迎你來逛逛囉!hi Christine,今天去試試整豆腐花但等了more than 45分鐘豆腐花還是豆奶狀/_\不知是哪裡出錯呢?不夠石膏粉嗎?有,”豆腐花”可以直接喝掉嗎XD還是直接加入石膏粉水?倒掉有點浪費呢~have a nice day :)Sincerely,Stellahi Stella,噢,啊!不用怕,失敗乃母。

你是我這個食譜做嗎?“豆腐花”食問題,但只怕感覺吧。

有很多因素。

譬如過程中有錯誤,或豆漿內含其他雜質。

延伸閱讀…

《豆腐甜點》食譜與做法,共121 道

10款免焗豆腐蛋糕新鮮出爐!夏日炎炎,清爽嫩滑

照我所知,西人超市中賣豆漿是凝結,不是豆漿。

Christine,來囉 呵呵凝結…意思是加多點石膏粉嗎?我是楊協成無糖豆奶~謝謝你答我這麼多問題呢^^Sincerely,Stella回應Stella,不用客氣呢~那麼你看看楊協成無糖豆奶有沒有其他添加劑。

hi! 你食譜^^ 我自制豆漿, 了500ml豆漿, 1/2 茶匙石膏粉,1/2 茶匙慄粉,20ml 水, 一樣可以做出滑滑豆腐花丫…不過好似同街買果d既味道有d呢? 可能我用匙””出豆腐花, 佢地既面都冇你張相咁, 睇落去d, 不過食落好滑丫….係簡^^ thanks^^回應匿名:製豆漿啊!豆味很多,自己做,真材實料,有成功感!你呀!味道有d?是不是豆呢?Christine,多謝你分享你食譜. 我試做了這個豆腐花, , 很好吃. 但有一個問題想請教你, 我已用了抹布蓋面, 剛做起時是沒有倒汗水, 但放了十多分鐘出了很多水, 什麼呢?回應匿名:你啊!你有沒有見過街邊賣豆腐花檔主,杓盛走表面的水份呢?豆腐花放了,是會出水,這是。

hmm I tried two times.. both unsuccessful, 1st time wrong way, 2nd time, not sure if the type or brand soybean milk is not good, or the measurement of the 石膏粉 and 生粉茶匙 is 5cc one right? for choosing the soybean milk, it has to be unsweetened? cannot use the calcium and fiber ones?I used 維他豆漿 Vitasoy the paper box ones but no good… anyone can give me a hand or help which brand I should use?I also did some research, some ppl said the temperature should be at 75-80 degrees when cooking the 豆漿… I will keep trying…Carlos姬絲汀, hello~~我左你個食譜, 1.25L無糖鮮豆漿整左豆腐花, 左, 效果, 滑, 而且味 , 多謝你個食譜呀 ^__^To Carlos,Yeah, 1 茶匙 is 5cc. That’s right.I think 維他豆漿 Vitasoy could be no good for this recipe. I think it’s not because of the temperature of the soy milk. It’s about the ingredients. If anything has been added into it, rather than pure soy milk, it’s very difficult to set the soy milk.回應莎莎:看過你的製成品,滑啊!Hi,i made the dessert and tried it,but it tasted like water wen put in the mouth.the surface also had a lot of foam and bubbles.i used one liter of unsweetened soya bean milk,5ml gypsum powder,5ml cornstarch and 50ml water.was there anything wrong with the ingredients?Thanks for those great recipes!To 匿名:Sorry, it’s hard to tell and diagnose why you wasn’t able to make this dessert just based on what you wrote here, unless I could watch the whole process how you went about cooking it.To 匿名:Sure, the soy milk has to boil vigorously when pouring into the powder mixture. Also make sure the powder mixture is combined very well, no powder sits on the bottom before you pour the boiling soy milk over it.hmm I failed again… use another brand of soy milk, fresh made from local…it turned out so watery.. I dunno what went wrong… is it the cloth? I use paper towel instead… but should not be matter…CarlosTo Carlos,The cloth won’t be the cause, as it’s only to absorb the steam there.I guess the problem is the soy milk you used. Probably it contains not enough soy.Hi Christine,I finally able to make one batch which is acceptable.. but still a bit watery or the tofu was not too firm… taste was alright… as many people said.. it doesn’t have much strong taste of the soy bean.The way I make it is use 1/4 gallon of soy milk (pure one local made 鄺記無糖豆漿, 1 Teaspoon of gypsum powder, half Teaspoon of corn starch, 25cc of water (5 teaspoons).. I was counting and messed up lol… and this time I didn’t put paper towel on, and I used those chinese 萬壽無彊 plastic bowl instead of using the Visons Corning see-through saucepan… I think the container is the main reason I failed many times… may the the container store the heat nicely which makes the soy milk hard to coagulate…As I am writing this, I have just tried to make another batch with:1) 1/4 gallon of soy milk2) 1.25 teaspoon of gypsum powder3) 1.25 teaspoon of corn starch4) 50cc of water (10 teaspoons)5) Plastic bowl, cover with paper towel and lidNext time, I will try to make the soy milk… It should have better taste, better texture, and easier to coagulate.Much appreciates for your help Happy Cooking :)CarlosTo Carlos,You’re so lovely and keen on experimenting of how to make Tofu Fa.Thanks for your proven recipe and method. It could be much help for those who want to experiment and make tofu fa.Christine,You are the ONE who helped us all, so thank you and much appreciates… The another batch I made was better texture, firm; however, its inside still have tiny foam and bubbles… I guess I should let the bubbling boiled soy milk sits for 30 seconds such that no bubbles/foams formed on the surface; moreover, I should pour the soy milk to the gypsum powder mixture at the distance where not to form the bubbles/foams not too low and not too high, some suggest pour the soy milk at 1 foot above the container…Let see how it goes for my next batch, and another batch with homemade soymilkCarlos回應匿名:是呀,『是那些粉開水後放在桶中然後豆漿撞下去』你描述動作,啊!沒見你做過程,沒足夠資料。

知道問題發生在哪裏呢。

你好呀.. 我鐘意你D依食譜呀.我之前過你依一個豆腐花食譜, 但知道什麼第一次做個時, 但做第二次個時. 我兩次同一種豆漿 AND 石膏粉 .AND 做出黎個時有一種怪味..但我不是豆漿過期.點算滾?回應carly:唔,怪味?!我做了很多次,是豆味。

如果你買豆漿問題,會會是石膏粉問題呢?『滾』,是很多很多大氣泡煲底湧上來。

To whatever,Sorry, I’m not in Malaysia. No idea. I bought from Asian stores.To 匿名,Yes, you can chill it in fridge. But the texture would not be as smooth as the freshly made ones.Dear Christine : 昨晚你食譜做了豆腐花, 第一次, 超滑超好味! 另外我大量薑 + 黑糖 煮了糖水, 我豆腐花鋪買味! (因為現在香港買到, 要不是水水, 要粉粉>.<) 讓我愛上豆腐花, 謝謝你分享!p.s. 我 '壹品(無糖) 豆漿' (新佛香) 吉之島買 ^^回應匿名:你啊!第一次弄到豆腐花,這種我體會過,明白。

而且多謝你附上什麼豆漿。

因為有些朋友,原因是選用適合豆漿。

你 p.s.資料有用。

謝謝你呀!Dear Christine,點解我加入石膏粉後變成一粒粒噶?系要熄火後加呢,定系滾噶時加落去?如果唔加條佈會嗎?回應匿名:可能豆漿或混合物有粒粒。

豆漿要滾,從高位撞下去,石膏粉混合物撞勻。

加布話,豆腐花表面會有倒汗水。

Hi Christine,Planning to try making this to bring to a party :)Two questions before starting:1. After the 30-45 mins settling, would the Tofu fa still be warm ?2. Can this be reheated later if we can’t finish it ?Thanks for your great recipe.回應Cassandra:1.豆漿是滾,而且蓋著,30-45分鐘後,。

除非放在冰冷地方。

室温下,熱量能保持。

如果天氣太冷,可以另外一條毛巾裹著盤子保温。

2.可以。

如果一次吃不完,可翻熱來吃。

但不能高温,否則會軟身。

Happy cooking and enjoy your party!hi Christine, is it possible to substitute gypsum powder with gelatin? if yes, how much do I need? thanks.