Bing tofu pudding
Preparation materials: dried soybean 150g, water 1200ml, and a packet of lactone powder (3g).
1. Soaked soybeans: 150g dried soybeans were washed and soaked in cold water for 6 hours.
2. Making soybean milk: break the wall and pour in soaked soybean+1200ml water. The function of extracting juice twice and selecting juice makes the juice yield higher. Pour in soybean milk, gauze, and squeeze out soybean milk. Don't use bean dregs.
3. Cooked soybean milk: Open medium heat and keep stirring. After boiling, continue to cook for 6 minutes. After boiling, filter off the floating bubbles on the surface and let it cool for 2-3 minutes.
4. Making lactone liquid: pour a packet of 3 grams of lactone powder into the pot and melt it with a little water, so there will be no particles.
5. Take away the bean skin: At this time, the soybean milk is covered with a layer of bean skin, and the temperature is just right, about 80-90 degrees.
6. Beat the tofu flower: take the soybean milk higher, beat it in the pot and quickly skim it off. Refrigerate for one hour
Preparation materials:
Lipu taro paste 1000g, a packet of purple potato powder, a packet of sago dew, 80g of condensed milk, 225g of fresh cream and 0/35g of milk.
Production steps:
1. Steam taro in a steamer for 30 minutes, pour it into the wall breaker while it is hot, and add condensed milk and whipped cream milk? Stir well and set aside.
2. Boil the purple potato powder in hot water for 5 minutes, turn off the fire and simmer for 5 minutes.
3. Put the sago dew in hot water, cook the sago until it is transparent, turn off the fire for 5 minutes, and let it cool for later use.
Assembly:
Put a layer of sago under it? Then add the prepared tofu flower? Put some crispy meatballs on it for decoration.