1. Soak the dried soybeans in water for 6 to 8 hours, if it’s hot, change the water twice
2. I used a food processor to grind the soy milk and pour it into a sandbag to separate the residue. After the soy milk is boiled, remove the foam on the surface, and continue to cook for 5 minutes to turn off the heat.
3. The lactone can be prepared when the soy milk is cooked. According to the ratio of 500 grams of soy milk to 0.7 grams of lactone. Put the weighed lactone in a deeper container and add two tablespoons of cold water to dissolve it.
4. Place the boiled soy milk for one to two minutes, at about 90 degrees, directly lift the pot and quickly flush the soy milk into the container containing the lactones, do not stir, cover the lid and let it stand for 15 minutes.
5. Put brown sugar and white sugar, or your favorite ingredients, so that a bowl of delicious tofu flower is ready.
Tips:The soy milk made of tofu flower is thicker than the soy milk that is directly drunk. When the soy milk is ground, the amount of water should be reduced by one third. I wrote roughly the amount of soybeans and lactones in the main ingredients, but when actually making them, they should be calculated based on the amount of soy milk.
