Almond Tofu
1.
Wash the sweet almonds, soak them thoroughly in boiling water, and peel them.
2.
Pour the sweet almonds into a food processor, add 200 ml of water, and grind them into a slurry, filter out the residue, and get almond juice.
3.
Put the agar in a small bowl and soak in water until soft.
4.
Pour the soaked agar, 200 ml of water and rock sugar into the pot, and heat it over low heat.
5.
Boil until the agar and rock sugar are completely melted, pour in almond milk and milk and stir well.
6.
Continue to simmer on low heat until slightly boiled, skimming the foam.
7.
Pour the almond milk into a container, cool it slightly, and refrigerate it until it is set.
8.
Put 10 grams of caster sugar in the pot, pour 40 ml of cold water and cook until completely melted, let cool and put it in the refrigerator.
9.
Cut the almond tofu into small pieces and pour it into the syrup, pour the sweet-scented osmanthus, sprinkle with diced fruit, and serve.
Tips:
1. The agar should be used in an appropriate amount, if it is too much, it will be too hard and not tasty, so it must be melted before use.
2. The amount of sugar water is not a lot, so the amount of sugar water should be appropriate. Don't put too much sugar in the almond tofu, just slightly sweet.