You are so smart to make a comparison of the three ingredients and give audience a clear picture which one is the best for cooking豆腐花. Thanks for your video!
I bought the Japanese tofu coagulant - Nigari. Do you know how much I should use to make soft tofu you’re making in this video? To make regular tofu it suggests 1 tsp to 1L soy milk. Thank you.
Hi, i tried the gypsum powder method. For some reason only the top layer managed to set and the rest is still liquid. Not sure where i went wrong. Is there anything i can do it save this? Can i reheat the liquid and pour into the gypsum mixture again? Thanks
With gypsum powder, you can have your tofu pudding hot, cold, or room temperature. But a great comparison between the three, nonetheless. Thank you for sharing.
I used gypsum, 2 Liters home made soy mild from soy beans. I also used corn starch (1 teaspoon) and 1 teaspoon gypsum. It does not work very well. Not Smooth. Please help me
You might try my recipe. 2L soy milk should go with 12g cornstarch n 12g gypsum powder. The amount matters... Also, If u want it to be smoother with the gypsum powder, u might try to reduce the hot soy milk temperature to 85-90 degree celsius. If the temperature is lower, the particles in the soy milk move slower, so smoother. The downsides are it takes longer to condense, and hv chance of failing.
The one with gypsum powder? Might be the temperature of the soy milk s not right? Or hvnt put still for enough time? Did u stir the gypsum powder mixture before pouring the soy milk in? Gypsum powder one s pretty easy, even if the powder s a bit more or less
@@katyingkwan yes the one with the gypsum powder I did the exact steps as you. I did room temperature milk. Yes I did stir the gypsum 2 times as you told me to do
Sure, the process of using GDL to turn soy milk into tofu pudding (condensing protein) is slower than gypsum powder. The result is the pudding is smoother, so cornstarch is not neccesary.
You are so smart to make a comparison of the three ingredients and give audience a clear picture which one is the best for cooking豆腐花. Thanks for your video!
Thank you very much for your appreciation!! 😄😄
4:23 豆腐啫喱 🤔 我諗會好食，但我覺得就唔可以稱為豆腐花
I bought the Japanese tofu coagulant - Nigari. Do you know how much I should use to make soft tofu you’re making in this video? To make regular tofu it suggests 1 tsp to 1L soy milk. Thank you.
我個人(台灣)都是去市場豆腐攤位買製作豆皮剩下裝袋出售的無糖豆漿，大概都兩千cc 一包。
這種豆漿經過長時間的煮沸比較沒有豆腥味而且濃度較高，還有豆腥味表示弱毒性沒有完全去除。自己煮那麼久很容易燒焦糊鍋沾鍋底的。品牌罐裝豆漿都是大型食品工廠使用高溫高壓再加食品添加劑所製成的，售價也貴，我做豆花通常不買。
直接放入冷凍庫約三小時再撈出浮冰，以目測全部份量約1/4到1/3體積的浮冰量，就可以得到“超飽和濃度”的豆漿，現代的布丁豆花是靠凝膠成型，只要凝膠下的夠重就一定凝結，遇熱返水只能冷食。傳統豆花靠植物性蛋白質凝結而成型，香氣口感掛保證可熱食，豆漿的濃度不夠就是會失敗，石膏、鹽滷、內酯、醋…這些都算是觸媒、晶種…的作用，添加比例不是很重要，市售現成的傳統豆花粉大都是石膏+讓成品口感更Q的澱粉。一邊攪拌煮到微滾沖食用石膏水溶液，然後不可晃動一直冷卻到室溫維止，不會失敗。
很多DIY做傳統豆花失敗大都是豆漿濃度不足，而且不知道原因是這個。
不懂本產,何國進口、有機,基改豆子、看不懂原始狀態、沒辦法判定是否泡的夠軟、用果汁機打、 用破壁機打、打多久、只是用網子過濾、使用紗布袋過濾並擠乾最後的豆汁…，隨便一個環節失手，都會造成豆花凝結失敗。
賣豆花的一定是用‘’研磨機‘’上下兩片石磨。
煮豆漿“假沸”這種事情特別補充一下，假沸是指溶液中沸點低的物質先開始沸騰，使人誤判已經到達溶液沸點。
1.煮豆漿會有假沸現象，弱毒性的天然成分吃起來有豆腥味，如果沒有去除完整會使人拉肚子。
2.“煮燒酒雞”是台灣最常見的假沸現象，酒精在低溫就會沸騰。
3.“油鍋加醋的假沸”是比較常見的宗教騙術，法師全身或部分肢體進入沸騰的油鍋卻不被燙傷。
我失败了好多次才看见你的视频😭你完全回答了我想要的问题👍
謝謝支持!! 😄😄
很用心的实验和教学。点赞后可否说句实话：四川豆花的检验标准之一是：用筷子可以夹起来送到嘴边。您做这个一般我们称豆腐脑
謝謝！ 食品的叫法在不同地方不一樣
Thank you to show everyone step by step to make tofu dessert. Your great teacher. ❤❤❤❤❤
Thanks a lot!! 😄😄
分析十分清楚詳細，❤！
謝謝！！
Hi, i tried the gypsum powder method. For some reason only the top layer managed to set and the rest is still liquid. Not sure where i went wrong. Is there anything i can do it save this? Can i reheat the liquid and pour into the gypsum mixture again? Thanks
No... Only once. Pls check the amount of gypsum powder. Did u mix the mixture before pulling in the soy milk?
@@katyingkwan thank you for replying. I will try it again!
Thank you so much for your informative video that answers all my questions about making Tofu fa at home. 🥰
Thank you for watching my video!! 😄😄
in 5 liter soy milk.. i'll use 10g gdl and 65g corn starch mix with warm water..
好正呀呢個實驗料理，魚膠粉果個最幼滑😋😋
係呀!! 魚膠粉果個好滑 😄😄
@@katyingkwan但係唔凍開話會融化😂😂😂
With gypsum powder, you can have your tofu pudding hot, cold, or room temperature. But a great comparison between the three, nonetheless. Thank you for sharing.
只要有技巧，用石膏粉都可以好滑
BensonYiu 讲的， 也是我的疑问是， 豆浆的制作比例是多少？ 多少干黄豆，多少水泡发， 然后加多少水打成豆浆。 谢谢
好有心的分享！謝謝你！
謝謝支持！！ 😄😄
I used gypsum, 2 Liters home made soy mild from soy beans. I also used corn starch (1 teaspoon) and 1 teaspoon gypsum. It does not work very well. Not Smooth. Please help me
You might try my recipe. 2L soy milk should go with 12g cornstarch n 12g gypsum powder. The amount matters...
Also, If u want it to be smoother with the gypsum powder, u might try to reduce the hot soy milk temperature to 85-90 degree celsius. If the temperature is lower, the particles in the soy milk move slower, so smoother. The downsides are it takes longer to condense, and hv chance of failing.
@@katyingkwan thank you. I will try it
@@sh2697 did this work?
内脂过期半年是否不影响去做?
應該會影響
请问你曾试过没有? @@katyingkwan
請問一下水是多少cc
When I try the second method, it doesnt become hard, I tried it 3 times already.
The one with gypsum powder? Might be the temperature of the soy milk s not right? Or hvnt put still for enough time? Did u stir the gypsum powder mixture before pouring the soy milk in? Gypsum powder one s pretty easy, even if the powder s a bit more or less
@@katyingkwan yes the one with the gypsum powder I did the exact steps as you. I did room temperature milk. Yes I did stir the gypsum 2 times as you told me to do
This is what I get after waiting 20 minutes
You did not show how you get the soya milk did you buy the commercislone or did you blend the soya beans
I mentioned at the end of the video. I bought the soy milk. The long life ones dont work, try the fresh ones.
可以知道黄豆和水的比例吗？
請問內酯整嘅係咪會有酸味？
有小小
加熟石膏粉，係廣式豆腐凝固劑，目的將豆漿酸度提高，但要用重物壓數小時。 用米酸，檸檬汁亦可，但豆腐有粗粒，唔夠嫩滑。
魚膠粉，其它酸性物，代替熟石膏粉，等如將魚翅當粉絲...
熟石膏粉 比例 太白粉的比例 還有水的比例是多少謝謝
材料比例在介紹欄
請問一下為什麼要加玉米粉 做好了為什麼要蓋布 謝謝
加玉米粉是讓豆花滑一點, 不蓋布也行, 只是可能有灰塵進去
請問一下 如果只加熟食糕粉 要幾公克 可以做出 像布丁的豆花嗎謝謝
我喜欢用魚膠粉做豆腐花
请问～如果250ml的豆水那么鱼胶粉要加多少？要加大概多少水来融化鱼胶粉？
250ml豆漿, 魚膠粉用3.5g, 用20ml冷水開魚膠粉
請問老師 要如何做出 布丁豆花 謝謝
布丁豆花和影片中用魚膠紛做的豆花 是一樣的
@@katyingkwan 請問一下什麼是，魚膠紛， 哪裡買得到 謝謝
有意思！
多謝！ ：）
3種方法對比 : 演示做豆腐下一次 ?
豆腐比較常用的凝固劑和豆腐花不太一樣, 我再研究一下, 謝謝建議！
请问如果我要做1000g的豆腐花需要用到几g的鱼胶分？谢谢🙏
14g
謝謝分享，請問在普通士多店買既石膏粉就可以？因為通常包裝無見到食用兩個字，謝謝你
在澳洲的話, 一般華人超市賣的是食用石膏粉. 不確定的話問一下店裡職員會比較好
請問一下熟石膏粉可以直接加入豆漿 煮滾嗎 謝謝
不可以的, 需要跟影片的方法做
我用soyajoy 豆漿機做豆漿，很多次也失敗,豆腐花不能凝固？為什麼? Thanks!
有可能是因為水太多
用豆漿機煮的豆漿太稀
請問石膏粉在澳洲那一類型的商店可以購買？謝謝妳
一些華人超市會有, 可能也要找一下, 悉尼墨爾本應該不算難找
@@katyingkwan 謝謝妳的回覆。我在悉尼Hay Market的大型華人雜貨舖也問過，都沒有。
正，钟意食豆花！
叫姐姐整, 好容易😁
為什麼不直接用軟豆腐
豆腐花和軟豆腐質感還是有點不一樣
可以
@@katyingkwan 豆腐花含很少豆，沒有營養
@@kueichenglee7583 我測試了，silken tofu 便宜又好，豆腐花只是騙人的貴
多謝料理實驗! 🙏
多謝支持呀!! 😄😄 Btw, 而家香港新鮮豆腐花難唔難買呀？
一般甜品鋪都有，易買到😁
@@katyingkwan 老師好，按比例有試做了，但成品豆花的出水量多，一挖豆花入碗成為豆腐腦散開！
請問是不是我的熟石膏粉的問題呢？
我是用煅過的石膏粉
用對嗎？
@@多啦A夢-e6l 出水是正常的, 散開的話有問題. 可以有很多原因, 比如說豆漿問題, 試一下用其他豆漿. 不知道煅過的石膏粉試甚麼意思, 但用一般熟石膏粉就可以
試左兩次唔知點解都失敗😰😰一次用出面既豆漿一次用自己做既豆漿 試完唔食得感覺好浪費😭😭
之前用買果d豆漿真係唔係隻隻得, 一般失敗一係豆漿, 一係內酯量唔準. 或者試用啫哩粉, 最容易 ：)
内脂的用量真是很难把握 我刚失败了...下次要用鱼胶
是的, 魚膠粉和熟石膏粉都好量
请问如果用鱼胶的话 想吃热的豆花怎么办
只可以冷吃, 和啫喱一樣
感恩
謝謝支持！！
我好想吃😋
Best video!
Thx a lot!! 😄😄
May i know the reason why GDL don't need cornstarch?
Sure, the process of using GDL to turn soy milk into tofu pudding (condensing protein) is slower than gypsum powder. The result is the pudding is smoother, so cornstarch is not neccesary.
In hongkong where to buy GDL please help me i want to try it
@@nofiatrie GDL can be purchased online or from Bakery shop.
請問魚膠粉是什麼成分，台灣好像買不到
台灣好像叫 “吉利丁粉”
好片
多謝支持!! 😄😄
請問邊度買到石膏粉？
我係華人超市買架, 去果間係越南華人超市
In English
Thanks for sharing. Which type do you like the most?
I usually use gypsum powder to make it myself. The easiest and quickest
睇到好想食😋😋厲害👍👍依幾日墨爾本又有十幾宗個案，要封城嗎？D海外留學生真係5知幾時先可以返去上堂😭😰。take care 保重💪💪期待你的新片👍👍不過會5會影響你外出拍片😅
而家又規定室內要戴口罩呀, 同limit屋企訪客人數. 唔知遲D會唔會封城... 封左就可能出唔到去拍片. 其實有心理準備可能封. 封關都係無了期😅
Update: 今晚開始stage 4封城了...
@@katyingkwan 封一星期？又只可以外出係5公里範圍內？咁咪可以係屋企研究多D煮嘢食😋😋你有冇打針？保重👍👍💪💪
暫時封一星期, 唔知之後點. 而家週圍靜左好多😅 未打針呀, 遲D先有得打
請問1.25g內脂對比spoon size 會係大約邊個？因為我個磅磅唔到1.25gram，謝謝。
冇一個匙size係內脂1.25g呀, 因為分量要比較準. 如果你有兩三個人食, 可以全部份量倍Double, 2.5g會容易d量. 食譜分量係一般食飯碗1.5個多少少
請問係邊買到葡萄糖酸內脂？
見到一般比較大嘅華人超市會有, 我係melb.市中心果間老友記買架, 一盒入面有好多包. 如果唔趕住用, Ebay都有得賣呀： ebay.us/xWyqDz
@@katyingkwan 好的
謝謝你
❤
用魚膠粉做的是否一定要放雪櫃还一定要等4小時？
是的, 要夠冷才會凝固
Thanks for sharing!😋😋😋👍👍👍👍👍
😊😊妳似做化學實驗，但講解得好好，我傾向用魚膠粉（魚膠片）比較多。
係呀, 因為豆腐花其實好易整, 所以就試下用唔同凝固劑做😂😂 魚膠粉整真係好滑!!
@@katyingkwan放在室内很快融化
@@hihih8954 夏天放在室溫是可能會溶; 但冬天應該還好, 縮圖裡那個魚膠粉豆腐花我放在室溫拍了一個小時了
感謝分享
謝謝支持！ :)
Hi. In the video,you use home made or store bought soy milk?
I bought the soy milk. The long life soy milk doesn't work though, need to use the fresh ones
@@katyingkwan ok. Thanks for replying
我用魚膠粉，嫩滑和Q彈。
雖然製作成功，從冰箱拿出來吃，然後放著一旁，而且不冷後就融化了...
如果天氣熱, 室溫高就會溶, 和啫喱一樣. 所以有說用魚膠粉做只可以冷吃
@@katyingkwan 好的好的，謝謝你😎
用檸檬汁可以嗎？
多谢分享👍🏻🙏
唔使理材料比例😀
比例在介紹欄
我只知石膏粉整、魚膠粉只知做啫哩、什麼萄萄物物完全未聽過😆
葡萄糖酸內酯比較新架, 係hk食過d超市豆花都係有小小酸, 可能係用呢個整😄
分享得又唔講比例？
影片入面有材料表呀, 介紹欄都有 ：)
材料 Ingredients
A. 魚膠粉版本 Gelatine version
豆漿 - 500ml - Soy milk
魚膠粉 - 7g - Gelatine powder
冷水 - 40ml - Cold water
B. 石膏粉版本 Gypsum powder version
豆漿 - 500ml - Soy milk
熟石膏粉 - 3g - Food grade gypsum powder
玉米粉 - 3g - Corn starch
冷水 - 40ml - cold water
C. 葡萄糖酸内酯版本Glucono delta-Lactone (GDL) version
豆漿 - 500ml - Soy milk
葡萄糖酸内酯 - 1.25g - Glucono delta-Lactone (GDL)
冷水 - 5ml - Cold water