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Friday, June 4, 2010

比豆花还要好吃的“豆花” Soya Milk Pudding

如果你喜欢吃豆花那你一定要尝试做这个,因为这个比豆花更滑,更嫩,更好吃。重点是做法非常简单。

怎么豆花是绿色的呢?都怪糊涂的Angel到超市购买燕菜精时没看清楚,随手一拿,拿到了绿色的还不知道。

绿色的燕菜精在煮之前并不是绿色的哦,是一般的肉色,遇水就会转换成绿色。所以,我是在把燕菜精倒入豆奶里时才发现那是绿色的。

我心里暗自庆幸还好拿到的是绿色,因为其实成品的颜色呈淡淡的绿还蛮讨喜的,很像加入了班兰叶汁。

这个好吃,家人都赞不绝口,所以一定会再做。下次做其他口味,绿茶口味如何?

下面这个是做来骗老公的。

Soya Milk Pudding 豆奶布丁(豆花)

Ingredients 材料:

1 litre soya milk (I used reduced sugar type)
250 ml fresh milk
1½ tsp agar-agar powder
Canned longan or other canned fruit, plain syrup, honey water, etc (optional)

豆奶 1公升(我用低糖的)
鲜奶 250毫升
燕菜精 1½ 茶匙
罐头龙眼或其他罐头水果,糖水,蜜糖水等等(随意)

Method 做法:
1) Mix the first 3 ingredients in a pot, bring to a boil with medium heat. Keep stirring during the process. 首3样材料倒入锅里搅拌均匀,用中火煮至滚。过程要不停搅拌以免焦底。
2) Remove from heat, pour the pudding mixture into moulds/cups. Leave to cool at room temperature and refrigerate till set. 离火后倒入模型/杯子内,待凉后放入冰箱冷藏至凝结。
3) Serve with canned longan and longan syrup (optional). 享用前放上罐头龙眼和龙眼糖水(随意)。

Note 笔记:
1) I only stirred once in a while instead of keep stirring. The mixture didn't get burnt. 我只间中搅拌,没有焦底。
2) I refrigerated for about 10 hours. 我冷藏约10小时。

(Recipe reference: 星厨房)

20 comments:

  1. this look very smooth and good. Thanks for sharing.

    ReplyDelete
  2. Let me guess.. you added in pandan? :)

    ReplyDelete
  3. Thanks for your recipe, I like this one because it didn't need the addition of sugar, will try it out soon :)

    ReplyDelete
  4. Angel, the pudding looks so smooth, yum yum

    ReplyDelete
  5. 近来天气很热,最好吃点冰凉的。

    ReplyDelete
  6. Sharon,

    I bought the green colour agar-agar powder accidentally but seems like "因祸得福" .

    ReplyDelete
  7. Sonia,

    This is good stuff, you got to try it out.

    ReplyDelete
  8. Tracie,

    I have mentioned the reason of the green colour in the post but in Chinese, hehe, I know you can't read Chinese so you are forgiven (so joking!).

    The green colour is not from pandan, it's from the agar-agar powder.

    ReplyDelete
  9. Min,

    You should try as it tasted really good.

    ReplyDelete
  10. Jess,

    Thanks for your lovely comment. :)

    ReplyDelete
  11. Anncoo,

    你说得没错,最近我一直想吃冰凉的甜品。

    ReplyDelete
  12. 请问你用什么牌子的鲜奶。HL的行吗?

    ReplyDelete
  13. Rachel,

    什么牌子都没关系。我记得我很像是用dutch lady.

    ReplyDelete
  14. 请问只放1½ 茶匙燕菜精真的足够吗?我用2000ml豆浆+10g燕菜粉,做出来的不够软。。。

    ReplyDelete
  15. Anonymous,

    你是说不够软还是不够硬?不够软意思是燕菜粉太多了?

    你用2000ml豆浆,有同时加倍牛奶的份量吗?

    我没有称1-1/2茶匙有多重,但是如果是做双倍,那么燕菜粉也应该加倍,就是3茶匙。

    1-1/2茶匙燕菜粉的份量是足够的,做出来的布丁是软软的,很像豆花。但是最好用小杯子或是模型,我相信如果是用大容器可能比较能凝固。

    Btw, 下次留言可以留下名字吗?那么我才知道怎么称呼你。

    ReplyDelete
  16. 想问一下,我为什么做不出滑滑的布丁呢?我用了1300g的豆奶(外面买不加糖的)和10g agar-agar powder~结果做出来那个豆奶好像一朵云被透明的燕菜包围那样!卖相很不好呢!

    ReplyDelete
  17. Veronica,

    会不会是燕菜粉没有搅拌均匀,导致部分结块?

    这个食谱我做过很多次都没有问题,建议不要开大火。

    你的材料份量和食谱不同,或许下次你跟着食谱,我相信你一定能做出滑嫩嫩的布丁的。

    ReplyDelete
    Replies
    1. Hi, 我的豆花做出来后不滑噢。而且看起来有块状的沉淀物。不知道哪里出错了?
      Emely

      Delete
    2. Emely,

      你可以参考我给Veronica的回复。

      你的火会不会太大了导致燕菜粉在锅里就结块了?

      你可以保留一杯的豆奶先把燕菜粉倒入豆奶里融化后再加入锅里以加入到豆奶一起煮,这样比较不会有结块的问题。

      Delete

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"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"