Recipe for making tofu pudding with lactone

As the saying goes, "A day's plan begins in the morning." Breakfast is very important for everyone. There are many types of breakfast, including bread, biscuits, sugar cakes, porridge, milk, etc., and these are all introduced from the West. The most traditional breakfast in China is tofu pudding with fried dough sticks. Tofu pudding tastes refreshing and is even more delicious when poured with sauce. How to make tofu pudding using rennet? Friends who want to make tofu pudding at home can refer to this.

1. Introduction

It is very easy to make tofu pudding. Let the boiled soy milk cool down to about 80 degrees for three to five minutes, add some lactone, and let it sit for a while. The key is the amount of lactone.

Use 1g of lactone for 50g of dry beans. I don't have a scale, so I use a measuring spoon and cup. The volume of water should be 7 times that of the dry beans. It doesn't need to be very precise and it can't be too thin. The rice cooker I use comes with a cup-sized amount of soybeans, a 160ml cup, which holds about 170g of soybeans. One cup of dry beans, seven cups of water, 2 teaspoons of lactone (1 ml teaspoon, about 3.5g, the density of lactone is 1.72)

2.

Ingredients

150g soybeans

3.5g lactone

3. Ingredients

7 cups water

4. Production steps

1. Soak the soybeans in advance, preferably the day before, overnight.

Homemade tofu pudding

2. Add water to make soy milk.

3. Filter out the bean dregs, put the soy milk into the pot and bring to a boil over high heat.

4. Prepare a large bowl and dissolve the lactone in a little water at the bottom of the bowl.

5. After the soy milk boils, continue to cook for three to five minutes.

6. After cooking, turn off the heat and let it cool for three or four minutes.

Let it cool to 80-90 degrees, then pour a spoonful of soy milk into the fat.

7. Then cover the lid and after 20 minutes, the tofu pudding will be ready. [1]

5. Tips

After the tofu pudding is made, you can add sweet or salty seasoning, depending on your preference.

one. practice

1. Weigh 100g of dried soybeans and prepare gluconolactone

2. Soak the soybeans in clean water overnight until they are fully expanded, then filter out the water (weighed, 100 grams of dry soybeans are 236 grams after expansion)

3. Add 1000 ml of water to the soymilk maker

4. Pour in the soaked soybeans and start making soy milk

5. Filter the prepared soy milk twice with a filter (filtering with gauze or a cloth bag will have a better effect)

6. I measured the temperature of the filtered soy milk and it was only 72 degrees. The appropriate temperature for making soy milk and adding lactone is about 85 degrees.

7. Pour the soy milk into the pot and heat it again. Cook over medium heat until you see the edge of the pot start to move and then start to bubble. When the temperature is high enough, turn off the heat.

8. Weigh 2 grams of gluconolactone in advance and dissolve it in a small spoonful of cold water.

9. Pour the melted gluconolactone liquid into the pot, stirring while pouring

10. Cover the lid and let it sit for about 15 minutes (to maintain the temperature, I put the whole soy milk pot in a large pot of hot water, but this step can be omitted)

11. Prepare dried shrimps, chopped mustard tuber, chopped green onion, chopped seaweed and soy sauce (if you like sweet food, just ignore this step and replace it with your favorite sweet flavor)

12. After the soy milk in the pot solidifies, use a large spoon to scoop it into a bowl, put dried shrimp, seaweed, pickled mustard tuber, chopped green onion on top, pour in some light soy sauce (you can also add a few drops of sesame oil), mix well and you can start eating.

[2]

two. Production process

1. Bean selection: During the processes of harvesting, drying, threshing, unpacking, storage and transportation, soybeans will be mixed with grass roots, tree bark, mud, sand, stone and metal shavings. Therefore, before use, the impurities, broken beans, moldy beans, worm-eaten beans, and pure beans in the soybeans must be completely removed, and then ground into soybean powder.

2. Choose water: A certain amount of water is needed to produce tofu pudding. The quality of water is indirectly related to the quality of tofu pudding. Soft water is generally suitable for making tofu pudding. Deep well water, stream water, mineral water, sea water, etc. will affect the yield and quantity of tofu pudding. It is strictly prohibited to use lake water, reservoir water, etc. that have been polluted by industrial wastewater. To choose suitable water, you can use test paper to test and choose water with appropriate acidity and alkalinity of pH 5-6.

3. Filter the slurry: Mix soybean powder and water in a ratio of 1:5 into a paste and pour it into the filter paper; then gradually add 13 parts of water into the paper several times. Add water while stirring. Continue until the dregs are filtered out. Add the flowing light slurry into the pot and heat to boil.

4. Preparation: Gypsum is the best coagulant for making tofu pudding. However, gypsum powder is difficult to solidify when sprinkled directly on soy milk, and it must be made into slurry before use. The preparation method is to take three grams of gypsum powder (the amount used for every pound of soybean powder), put it in a basin, and add an equal amount of water to make it into a paste. Grind carefully by hand or with tools, crush and dissolve, then add a small amount of water to dilute. Wait for a while, and the coarser gypsum particles will settle down, and take out the suspension for later use. Repeat several times.

5. Pulping: The raw soy milk is filtered and then boiled to prevent the remaining dregs from expanding or shrinking in volume. Therefore, the cooked pulp should be poured into the filter sheet, and after the second filtering, soy milk with excellent taste can be obtained.

6. To make homemade tofu pudding, pour the coagulant into a container, stir it thoroughly, and then immediately pour the cooked pulp into it, which is called reverse pudding. Seal immediately after dotting. After about 10 minutes of shrinkage, the soy protein will solidify and the delicious but nutritious tofu pudding will be produced.

7. How to make tofu pudding: First, soak the cauliflower and black fungus in water, and cut some green onion and minced ginger. Next, let’s make the gravy. The gravy is as simple to make as the one for noodles. Pour some oil into the pot, add shredded lean meat, shredded green onion and minced ginger after the oil is hot. Add appropriate amount of water, add the soaked chrysanthemums and black fungus, thicken with water starch, and beat in eggs.