Homemade Traditional Tofu Pudding 豆腐花 | ThisandThat

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  • เผยแพร่เมื่อ 24 ธ.ค. 2024

ความคิดเห็น • 6

  • @whoaitsmeZ
    @whoaitsmeZ 3 ปีที่แล้ว

    Are there other types of coagulant you can use aside from Gypsum or is gypsum the best one to use to achieve the smoothest texture?

  • @MJ-ib7iq
    @MJ-ib7iq 5 ปีที่แล้ว +2

    Can you sweeten the soy milk before mixing it with the gypsum?

  • @ksoo8938
    @ksoo8938 4 ปีที่แล้ว +1

    please make tofu

    • @tofu247
      @tofu247 4 ปีที่แล้ว +1

      After you make the tofu pudding, you need a basket. Layer the basket with muslin cloth, the cloth must be big enough to go up the sides and fold over the top. Pour the tofu pudding in it, fold the cloth over it, then put a plate on it and weigh it down with something heavy like a few cans of tinned food, pot of water etc. Leave for about 2 hours and it would push out excess water and you'd end up with tofu. Cut into large pieces and place in a container of water and put in fridge. Make sure you change the water everyday. It should be ok for about 4 days.
      Instead of using gypsum you can use freshly squeezed Lemon or a bit of vinegar to coagulate the soymilk. It's cheaper and i would only use gypsum to make tofu pudding (for it to be smooth).

  • @Pauline-kz8sb
    @Pauline-kz8sb 4 ปีที่แล้ว +1

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