Osmanthus Almond Tofu

Osmanthus Almond Tofu

1. Choose sweet almonds for baking (there are many kinds of almonds, including sweet almonds, bitter almonds, and salt-soaked almonds for cooking. Don't buy it wrong. Search for baking sweet almonds on a certain treasure, and you can easily get it)

2. 50g sweet almonds

3. 200 grams of water

4. Soak overnight

5. The next day, the soaked almonds are crushed with a masher with water

6. Sieved after crushing

7. The filtered liquid part is pure almond puree. Now everyone will ask, what should I do to filter the remaining almond residue? It's a shame to throw it away. (Everyone has eaten coconut paste, it's delicious, right. Yes, almond residue can be made with butter, milk powder, eggs to make milk-flavored almond paste, or no processing is required. When you make bread, add it directly In the flour, the baked bread has a strong almond flavor, which is really delicious. So don’t throw away the almond residue)

8. 3 grams of agar (you can buy it in supermarkets, if you can't buy it, you still ask for help from a universal treasure)

9. Add a small amount of water to soak softly for later use (please remove when using agar, do not bring soaking water)

10. Or 200 grams of water

11. Add 200 grams of water to the soft agar just soaked, and add an appropriate amount of rock sugar (sweetness is yours, but it is recommended to be too sweet. The taste of this dessert should be refreshing, not sweet, not to mention the sugar osmanthus at the end. So the sweetness here is not easy to be too much) Cook on a low fire, stir frequently to avoid the agar paste bottom

12. After the agar and rock sugar are completely boiled, add the almond puree and stir constantly on low heat

13. 200ml milk, add it to the agar-almond syrup that is being boiled

14. After adding the milk, turn on the ignition slightly, and keep stirring until it boils and turn off the heat.

15. Sieve to filter out foam and final impurities

16. After the liquid has cooled slightly, put it in the refrigerator compartment

17. It will solidify completely after two hours, and you can easily buckle it out directly, cut into pieces and serve on a plate. For such a box of almond tofu, it is recommended to eat it in 3 times. No matter how delicious it is, don’t eat too much at one time.

18. Pour the sweet osmanthus sauce directly after serving

19. On a hot summer afternoon, eating such a bowl of sweet-scented osmanthus almond tofu, is it particularly cool and refreshing

20. The pure almond puree that we grind by ourselves is definitely better than the almond dew we bought outside, plus the scent of osmanthus flowers, it’s really delicious

21. Children will love it, simple and delicious summer desserts, it is worth your try

Tips:

Don't add too much agar, otherwise the finished product will taste hard. The total amount of liquid in my formula is approximately: 400ml water (loss, because some water will be lost when filtering the almond residue) + 200ml milk, the total liquid volume should be about 550ml, so it tastes just right with 3g agar.