Cantonese Style Sweet Tofu Flower
1.
Wash the soybeans and soak them overnight. After changing the water, pick out the bad beans and fill another bowl with 1500 grams of water.
2.
Assemble the juice maker.
3.
Pack the soybeans and water together.
4.
Start the juice machine, and each spoon must have water and beans, and put them into the juice machine inlet together.
5.
The juice machine produces soybean dregs and soybean milk at the same time. The soybean milk produced with the juice machine will be smoother. The principle is a bit like the previous stone grinding of beans, and the slow work produces fine goods.
6.
After all the soy milk is done, use a spoon to remove the scum, and then sift it with a strainer.
7.
Then filter it once with the filter cloth provided by the store when you purchased the internal fat. Although the soy milk is squeezed out with a juicer, there will still be a little okara in it, so this step is also very important to whether the finished product is tender. Filtering before cooking is better than filtering after cooking. After cooking, filtering is too hot, hot, and not clean.
8.
Put the filtered soy milk into the milk pot and cook on medium-low heat, stirring while boiling, to prevent sticking to the pot. There will be foam when it boils, which should be removed. After boiling, continue to cook for another 8 to 10 minutes. Because of the false boiling phenomenon of soy milk, if the fire is turned off at this time, the soy milk has not been cooked completely, and the soy milk also contains harmful ingredients-antitrypsin, phenolic compounds and saponin. Antitrypsin can affect the digestion and absorption of protein, while phenolic compounds can cause soy milk to produce bitter and fishy taste, and saponin can stimulate the digestive tract, cause vomiting, nausea, diarrhea, destroy red blood cells, and produce toxins. So soy milk must be boiled thoroughly before consumption. Set aside the boiled soy milk and let it cool. (At that time, the room temperature was around 20 degrees Celsius, and the cooked soy milk was left at room temperature for about 6 minutes)
9.
Add lactone and cold water to a glass bowl and stir to melt.
10.
When the temperature of the soy milk drops to about 85 degrees, pour the soy milk in the milk pot directly into the glass bowl. Immediately cover the lid and leave it at room temperature for about 20 minutes until it condenses.
11.
You can make sugar water while waiting for it to condense. What I use here is yellow rock sugar, 60 grams of yellow rock sugar, 130 grams of clear water, the yellow rock sugar is relatively large, it is best to break into small pieces and cook. Just boil it into thick sugar water.
12.
The curdled tofu flower is so tender and smooth, you can taste it with sugar water.
