Almond Jelly(xing ren dou fu )

Almond Jelly

Introduction:

"Almond tofu has a long history, and it has been a dessert of the palace in ancient times. I always wanted to do it before, but I had no materials. I finally bought back the materials a few days ago, so I made this almond tofu despite the cold wind in winter. "

Production steps:

Step 1: because I use agar strips, not agar powder. If agar strips are used, they should be soaked at least one day in advance to save cooking time.

Step 2: mix material a and material B and pour them into the pot. Because the milk is not boiled, the fire must be turned down.

Step 3: in the process of cooking, it's better not to leave. Stir while cooking, so as to speed up the dissolution of rock sugar and agar.

Step 4: when the rock sugar and agar in the pot are dissolved, add the almond syrup. Bring to a boil.

Step 5: actually make almond tofu should use that kind of square tofu plate, but I didn't... So use a basin!

Step 6: skim off the bubbles on the tofu before it solidifies. This is to make the tofu more smooth and beautiful.

Step 7: let it stand for a while and put it in the refrigerator after cooling.

Step 8: put it in the refrigerator for several hours and take it out after it has completely solidified. Cut into small pieces with a knife and put into a bowl. Then put the prepared fruit on it. Because I don't have any other fruit, I only put kiwi fruit. Any fruit can be used here. The three kinds of fruits I wrote above are for better color matching.

Step 9: pour in the juice (originally rock sugar water, but I took the juice instead), and it's done~

Materials required:

Soybean milk (material a): 100ml (material a)

Milk: 200ml (material a)

Water: 100ml (material a)

Rock sugar: right amount

Material: Jelly (5g)

Agar: 10g (material b)

Almond syrup: 80ml (material b)

Kiwifruit: moderate

Strawberry: moderate

Pineapple: right amount

Rock sugar water: right amount

Note: although it is called "almond tofu", this dessert has nothing to do with tofu. Congealing almond milk into tofu depends on agar and jelly powder. Although this dessert uses a lot of milk, it doesn't have a strong milk flavor. If you don't like milk, you can try it!

Production difficulty: unknown

technology:

Production time:

Taste: Original

Chinese PinYin : Xing Ren Dou Fu