4 Types of Super Smooth Silken Tofu Pudding❗️Which one is your favorite? @beanpandacook
Тәжірибелік нұсқаулар және стиль
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❇️ How to make homemade tofu:
• 家裡沒鹽滷石膏❗️也可以做豆腐⁉️ @be...
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其實還是熟石膏的做起來最好吃 ❤
我個人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成功，傳統豆花靠植物性蛋白質凝結而成型，豆漿的濃度不夠就是會失敗。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。
◤Eng sub is available right now, please turn on CC on your player 華語讀者請關閉 CC 字幕～💖💕 ◤ 文字食譜／食材表 @beanpandacook www.beanpanda.com/154034 ◤Recipe in English www.beanpanda.com/en/154034 ◤ 你訂閱肥丁頻道了嗎？趕快點這裡 goo.gl/rBq3rJ
thank you very much for such informative sharing!! love it:)) personally a tofu lover!!
太優秀了👍☺️
好手艺，谢谢丁姐的分享，都喜欢。
@beanpandacook
11 ай бұрын
您一如既往的專業優秀❤
@beanpandacook
Жыл бұрын
＠Jenny Zhu
我也很喜歡吃豆花，有機會很想嘗試做看看。
最近在研究豆花。發現這個不得了的頻道。感謝老師的詳細教學。大推
@beanpandacook
Жыл бұрын
＠Mr.冬鹿 多謝支持～
I am a tofu fah lover. I will learn to make it. Thank you very much for the very clear direction!
前三種看了都很有興趣，躍躍欲試❤️吉利丁看起來像果凍
@beanpandacook
Жыл бұрын
＠Francine Wu 非常嫩的果凍～
请问博主，豆腐脑做出来颜色白皙与否，是否之和黄豆品质有关？或者有其他添加物或其他因素有关。感谢解答
老師做的看起來都非常美味啊 好好味的分享
@beanpandacook
Жыл бұрын
＠Emily Wang
这个勺子，童年回忆一下子就来了❤❤ 3:21
@beanpandacook
Жыл бұрын
@Tristan 沒錯，豆花就是要用這勺子才有感 所以特意去🍑寶搜～
前面幾種豆花， 口感看起來都不錯🤤 加入吉利丁片的豆花， 比較像布丁🍮 感謝老師豆花的教學👍
@beanpandacook
Жыл бұрын
＠Free Sky 所以叫布丁豆花～🤣🤣🤣 我覺得口感前面3種差很多 用愛玉來凝固的口感更像鹽滷豆花 kzread.info/dash/bejne/gmWMw89ugJWcmKg.html
@royis3251
Жыл бұрын
@@beanpandacook 居然還有愛玉這招，完全沒想過
這個比較教學，真的很棒，曾試過鹽滷，結果失敗了！❤
@beanpandacook
11 ай бұрын
鹽滷若做小份量較難把握比例 做多一點 1500 ml 剛好一包 3 g鹽滷
老師做的都喜歡😋
@beanpandacook
Жыл бұрын
＠jia yi Sun 嘴巴這樣甜啊～💕
我都去豆腐店買豆漿(因為是要做豆腐用得所以非常濃稠) 一包大約1500CC,剛好加入一包葡萄糖酸內脂 先把豆漿加熱到80~85度 再衝入用冷開水化開的內脂 一沖了事 放15分鐘之後就有濃郁好吃的豆花 不存在酸的口感 凝結度也OK 豆漿味道還是濃郁 重點:便宜/快速/簡單
@beanpandacook
11 ай бұрын
是噠～鹽滷豆腐適合份量較大的，簡單省事😋
Щиро дякую .
wow excellent
@beanpandacook
11 ай бұрын
如果我自己食，會用熟石膏粉，如果開鋪，我會用內酯
第一次看到這內酯豆花，用洋菜做豆花是不是跟吉利丁差不多啊🤔 老師做的看起來都很好吃😋
@beanpandacook
Жыл бұрын
@蔡岳廷 洋菜比吉利丁硬 kzread.info/dash/bejne/c3qOsZeBl93Jc5s.html
當你在無糖豆漿加入發酵乳,也能形成豆花凍,也不會那麼酸甜, 較健康的飲用方式
@beanpandacook
3 ай бұрын
糖後加噢～不吃甜不加就行了
請問吉利丁跟豆漿推薦的比例
Hello. I just want to ask if you happen to know how they made douhua in the past before synthetic 6:53 GDL is available. Thank you.
@beanpandacook
9 күн бұрын
Tofu is thought to have originated in ancient China during the Han Dynasty The traditional production method of douhua uses edible gypsum powder(the 1st method in this video)or brine (2nd method) 5:13 to coagulate
太專業了吧！
@beanpandacook
Жыл бұрын
@舞動我的房仲人生 喜歡做不同的試驗
謝謝分享
@beanpandacook
Жыл бұрын
請問肥丁老師,你個人最喜歡用哪種製作出來的口感呢?謝謝!😁
@beanpandacook
Жыл бұрын
我是傳統石膏派～
看完後才了解為什麼每次去吃豆花都會失望了，跟小時候的味道都不同⋯⋯
嗯....4種我都有吃過....比較喜歡內酯豆花😍 只有第四種用吉利丁做的我覺得他不是豆花....是豆漿口味的果凍😂
@beanpandacook
Жыл бұрын
＠Wings726 同感，吉利丁版我也是第一次做 看到很多人做過想來應該普及就加進去 反而以前用愛玉來凝固豆漿的口感更像豆花 kzread.info/dash/bejne/gmWMw89ugJWcmKg.html
@yanxicheng8763
8 ай бұрын
日本人喜欢吃吉利粉做的豆腐花……比较Q弹，像果冻一样！中国人应该喜欢吃第一种……第四个也很好！
熟石膏粉
Hi, I've tried making tofu fa with gypsum, but so it cools down a lot of water comes out and it becomes rough texture, why does this happen?
@beanpandacook
Жыл бұрын
You could pay attention to the details in the video ☺: 1. The concentration of soy milk can vary greatly, whether you make your own soy milk or buy it. You need to figure out if your soy milk is too concentrated 2. The proportion of coagulant, starch, and soy milk 3. Ideally , the temperature of heating soy milk should be heated to 96 degrees 4. The speed at which soy milk hits gypsum affects the speed of coagulation. The faster the speed, the faster the coagulation, but it can also make the texture rough. If you want to refer to my ratio, here is my blog www.beanpanda.com/en/154034
喜歡石膏跟鹽滷豆花 吃到內酯豆花跟吉利丁豆花我會生氣😂
@beanpandacook
Жыл бұрын
＠林米果
那一種最好吃呢？
@beanpandacook
11 ай бұрын
版主標準回應：全都好吃🤣
老師您好,我想開豆花店,請問有開課程嗎？謝謝囉！
@beanpandacook
3 ай бұрын
我沒過店啊～
只鍾意石膏豆花 現在外面賣的都是葡萄糖酸 口感完全不一樣 石膏豆花紮實不出水 豆香溫潤
@beanpandacook
Жыл бұрын
@rpgsnk 石膏豆花撞好後過一段時間也會出水 所以要即撞即吃
請問：加鹽滷的豆漿溫度需要多少度？
@beanpandacook
11 ай бұрын
常溫就可以了
好像做豆腐的感覺
請問石磨豆漿的工具去哪兒找到的？
@beanpandacook
10 ай бұрын
🍑寶 搜：复古手工石磨豆浆机百磨百乐圆雕
我感覺吉利丁比較優🤭❤
@beanpandacook
Жыл бұрын
＠丫啾 終於有一位是吉利丁派的😉
請問售賣用豆腐花那一種方法比較適合？
@beanpandacook
Жыл бұрын
@Cheng Joyce 成本，操作難度，巿場受歡迎度～這些都是你自己要考慮的唷
@sfcheng6
Жыл бұрын
@@beanpandacook 其實我只是好奇啫！因為樓下甜品店賣的豆腐花不合格，我奇怪為何啫？想給老板小小意見。
@beanpandacook
Жыл бұрын
用那一種凝固劑是個人口感的喜好 好不好吃就要探討製作技術了唷 商業的劑量大更講究師傅的經驗 現在越來越少人學習傳統做法 巿面上好吃的豆花真的越來越少了
@sfcheng6
Жыл бұрын
@@beanpandacook Thanks
第一種的就是外面買得到一小包的豆花粉對嗎？ 原來它也是石膏粉呀？
@beanpandacook
Жыл бұрын
＠薛薛學長 豆花粉沒注明成份不一定是熟石膏 鹽滷也是有粉狀的 我這個註明成份是熟石膏
@t308lover
Жыл бұрын
@@beanpandacook 了解 謝謝回覆🙏
🍀👍👍👍🍀
@wwi4159
Жыл бұрын
🍀欣賞你的料理👍👍 🍀給我們多知識👏👏👏 ⭐我更欣賞😍 🌟不用石膏粉😍 👍也能做出軟滑豆腐花😘
鹽滷跟石膏豆花怎麼分辨?
@beanpandacook
10 ай бұрын
石膏用沖漿式，一大桶，成品要一勺勺舀出來 鹽滷豆花先倒碗裡蒸熟，在碗裡成形很齊整
請問老師石膏豆花，粉的比例
@beanpandacook
Жыл бұрын
比例在我博客 視頻下有連結
@user-iw7gt3ts8r
Жыл бұрын
找不到呢！
@beanpandacook
Жыл бұрын
留言區也有的 www.beanpanda.com/154034
好可惜沒有用agar做的豆花🥲
@beanpandacook
Жыл бұрын
＠ナカナカケンケン 可以參考杏仁豆腐 把杏仁奶改成豆漿 kzread.info/dash/bejne/c3qOsZeBl93Jc5s.html
請問妳的石磨哪買的?
@beanpandacook
Жыл бұрын
我在🍑寶購入 3复古 青石小石磨家用磨盘老式豆浆磨浆机肠粉机小型老式磨豆腐机【包邮】 1輹👋Zhi1$t1WkdLtOf5I$:// CZ3148,打開/ 復製以上口令打開淘寶app
@threeplaceisyourgoldenmountain
Жыл бұрын
@@beanpandacook 謝謝妳的分享!
@user-pg8rs6wq2t
23 күн бұрын
@@beanpandacookla
石膏粉几克？谢谢
@beanpandacook
11 ай бұрын
❇️ 文字食譜 @beanpandacook www.beanpanda.com/154034 打開視頻下方都有鏈接噠～😉
@tinafan29
6 ай бұрын
@@beanpandacook 請問連結只有看到寫一小匙 是幾公克呢？
不煮沸騰的豆漿，能吃？沒毒性？不是，煮沸後再降溫到96度？
@beanpandacook
10 ай бұрын
視頻開頭已經介紹了 我用已經煮好的豆漿 豆漿煮沸後再降溫也是可以的
請問老師 石膏粉跟澱粉的比例是多少呢？
@beanpandacook
Жыл бұрын
比例在我博客 視頻下有連結
@vincenttien5095
Жыл бұрын
@@beanpandacook 謝謝🙏
請問熟石膏跟澱粉要加多少？配多少豆漿呢？
@beanpandacook
6 ай бұрын
影片下方描述有食譜連結
請問石膏粉1小匙是多重呢？算4g嗎？因為湯匙大小怕不一樣
@beanpandacook
17 күн бұрын
沒那麼多，0.幾。。。太細所以才用小匙 烘培用的小匙，容量5ml 那種就對了
@user-pn6zr1lr4f
17 күн бұрын
@@beanpandacook 謝謝您🥺所以1小匙等於1湯匙對吧
@beanpandacook
17 күн бұрын
不對 1小匙(茶匙)＝5ml 1大匙(湯匙)＝15ml 不要攪錯了～
@user-pn6zr1lr4f
16 күн бұрын
@@beanpandacook 哈哈哈不好意思沒表達清楚。我說的湯匙就是5ml哈哈。感謝您回答😊
@user-pn6zr1lr4f
16 күн бұрын
對了，不好意思 再請教一個問題。黃豆進豆漿機裡前 需要泡水嗎？
你既然有了字幕为什么还显示小字幕，看得令人眼花！
@0s84s93
6 ай бұрын
那可以自己關掉…..
@beanpandacook
5 ай бұрын
字幕可以關閉 看看這裡學習 kzread.infoX_d6UoSkF1Q
@0TokiSakiKurumi
3 ай бұрын
可以關 看來又是個已知用火的人類
我也很喜歡吃豆花，有機會很想嘗試做看看。
@beanpandacook
Жыл бұрын
＠曾Hao 豆花不難～