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自製薑汁豆花
本帖最後由 a1234568454 於 2021-4-22 07:31 PM 編輯自製薑汁豆花
食材無糖熱豆漿
2000g
凝結劑
可食用熟石膏粉
5g
地瓜粉或木薯粉
40g
可飲用的水
100g
薑汁糖水
薑
5-6片
水
300g
棕櫚糖或二砂
100g
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1693055%2F51df7a042fa3ff62.jpg&width=400煮好的熱豆漿放置降溫到85度左右；且豆漿濃度應為1：8的豆：水比例煮出的。
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1693056%2F5680730ec67dd54c.jpg&width=400取一個無油無水的深鍋將凝結劑的材料拌溶拌勻；凝結劑容易沉澱，請記得要沖豆漿前要確實再次拌勻；攪拌凝結劑的水要用可飲用水喔！
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1693059%2F61a7f468d333da92.jpg&width=400由於豆漿濃度高，所以閒置時表面容易起腐皮，請記得要先撈掉。接著從略高處一口氣將降溫後的豆漿沖入裝有凝結劑的鍋中；
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1693063%2F938287b5109b96a4.jpg&width=400沖好後蓋上鍋蓋，決對、決對、決對不要移動；靜置20分鐘後，
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1693064%2Ff8d47e4dab750c27.jpg&width=400豆花凝結成布丁狀，只要撈除表面的泡泡，淋上糖水即可享用。
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1693065%2F358ab183fa98d1e1.jpg&width=400薑汁糖水，只要用5-6片薑冷水煮滾，加入棕櫚糖或二砂糖再次煮滾即可。
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