自制豆腐花 ~ Homemade Tau Fu Fa

 

食谱取自 : 滋味豆腐料理

自制豆腐花

材料 :
3.2公升  自制豆浆
3汤匙 玉米粉
1茶匙 果酸
100ml 清水

白糖浆 :
300g 白糖
200ml 清水
30g 姜 ( 拍扁 )
5片 班兰叶

黄糖浆 :
50g 白糖
200g 椰糖
50g 红糖
5片 班兰叶
200ml 清水

做法 :
1. 白糖浆制作 : 将所有材料倒入锅中，煮至糖溶化或沸，取出后过lu，备用。

2. 黄糖浆制作 : 将所有材料倒入锅中，煮至糖溶化或沸 ，盛起后过沥，备用。

3. 将豆浆放入锅中煮沸。

4. 玉米粉，果酸和清水拌匀，然后冲入煮沸的豆浆，快速搅拌一下，搁旁20 ~ 30分钟即变成豆花。淋上白糖浆或黄糖浆食用。

备注 : 果酸 / GDL 在烘培店可以购买得到 。



Recipe source : Tasty Beancurd Recipes

Homemade Tau Fu Fa

Ingredients :
3.2litres homemade soy milk
3tbsp corn flour
1tsp GDL ( glucono delta lactone )
100ml water

Syrup :
300g sugar

200ml water
30g ginger ( bruised )
5 pandan leaves

Golden syrup :
50g sugar
200g palm sugar
50g brown sugar
5 pandan leaves
200ml water

Method :
1. Making syrup : Place all ingredients in a pot  , stir until sugar dissolves or boils . Remove and pour the syrup  through a strainer . Set aside .

2. Making golden syrup : Place all ingredients into a pot , stir until sugar dissolves or boils . Remove and pour the golden syrup through a strainer . Set aside .

3. Pour soy milk into a pot and bring to boil .

4. Combine corn flour , GDL and water , stir well . Pour in boiled soy milk and stir quickly . Set aside for 20 ~ 30 minutes until the mixture has set. Dizzle syrup or golden syrup over and serve .


Remarks : GDL is available at baking ingredients shop .

豆腐龙眼冻糕 ~ Sweet Longan with Cool Tofu Dessert

食谱取自 : 名食谱 @ 第39期

豆腐龙眼冻糕

材料 :

2条 日本蛋豆腐
1大匙 即溶jelly粉
1大匙 燕菜粉
160g 幼糖
1罐 龙眼糖水
1000ml  清水

做法 :

1. 豆腐先以500ml清水以起以搅拌机捣烂至滑，取出，备用。

2. 将剩余的500ml清水，糖，燕菜粉和jelly粉搅拌均匀，然后用慢火搅煮至糖溶化及浓稠。

3. 加入捣烂之豆腐，继续搅煮均匀。把混合物倒入8寸方形蒸盘里，铺平，待冷却后存入冰箱冷藏至冻，取出，切方块，并倒入龙眼糖水共食。

 

 

Recipe source : Famous Cuisine @ No . 39

Sweet Longan with Cool Tofu Dessert

Ingredients :

2 nos Japanese egg beancurd
1tbsp instant jelly powder
1tbsp agar-agar powder
160g caster sugar
1 canned longan in syrup
1000ml water

Method :

1. Pound the beancurd with 500ml water in a blender until smooth . Remove and keep aside .

2. Mix the rest of 500ml water with syrup , agar-agar powder and jelly powder until well combined .Cook over at low heat until sugar is completely dissolves and slightly thicken .

3. Add in pounded beancurd . stir well . Pour the mixture into 8” square steaming tray , level the surface .Leave to cool and chill in the fridge . Remove , cut into pieces  , serve with longan syrup .

脆粒面包布丁 ~ Crumble Bread Pudding

食谱取自 : 名食谱 @ 第38期

脆粒面包布丁

材料 :

3片 烘香面包
200ml  鲜奶
30g 牛油
20g 幼糖
1/4小匙  香草精
1/2小匙  柠檬皮削
1粒 鸡蛋

脆粒材料 :

80g 普通面粉
20g 细砂糖
40g 牛油

做法 :

1. 将面包切边，然后切成2.5公分（1寸）丁块，排入烘碗里。

2. 将牛奶煮温，倒进烘碗内泡面包丁约30分钟，预热烤箱175度。

3. 将置软的牛油和糖搅均匀，加入香草精和柠檬皮削 ,拌入鸡蛋。

4. 将鸡蛋混合物倒入。

5. 脆粒 : 将面粉和砂糖混合均匀，加入牛油，搓成粒状，洒在面包布丁上。

6. 盛入烤箱烘约30分钟或至金黄色，趁热享用。

Recipe source : Famous Cuisine @ No . 38

Crumble Bread Pudding

Ingredients :

3 slices toasted bread
200ml milk
30g butter
20g caster sugar
1/4tsp vanilla essence
1/2tsp grated lemon rind
1 egg

Crumble ingredients :

80g plain flour
20g caster sugar
40g butter

Method :

1. Cut off the sides of breads and slice into 2.5cm ( 1-inch ) squares . Arrange into casserole .

2. Warm the milk . Pour over breads and soak for 30 minutes . Meanwhile , pre-heat oven to 175c.

3. Stir soften butter with sugar . Add in vanilla essence and lemon rind . Stir in egg until well combined .

4. Pour egg mixture over soaked breads .

5. To make crumble : Rub the butter into combined of flour and sugar .Then sprinkle over egg mixture .

6. Bake in oven for 30 minutes or until golden brown . Serve hot  .

咸味豆花 ~ Savoury Soy Beancurd

食谱取自 : 怎么做豆腐最好吃

咸味豆花   ( 1人分)

材料 :

1碗 豆花
1大匙 虾米
1大匙 榨菜末
1大匙 芝麻
1大匙 葱花

调味料 :

酱油 ，麻油，辣油和醋各适量

做法 :

1.豆花盛入碗中，放到蒸锅中蒸热。

2.烧热油，放入虾米爆香。然后加入榨菜末，以小火炒香，熄火。备用。

3.把榨菜末，虾米，芝麻和葱花撒在豆花上，加入调味料拌匀即可。

Recipe source : All About Tofu

Savoury Soy Beancurd

Ingredients :

1 bowl soy beancurd ( Dou Hua )
1tbsp dried small shrimps
1tbsp chopped pickled vegetable
1tbsp sesame seeds
1tbsp chopped spring onion

Seasoning :

Soy sauce , sesame oil , chilli oil and vinegar to taste

Method :

1. Steam the bowl of soy beancurd until heated through .

2. Heat oil , saute the dried small shrimps till aromatic . Then add in chopped pickled vegetable , at low heat stir fry till aromatic , turn off heat . Set aside.

3. Sprinkle chopped pickled vegetable , dried small shrimps , sesame seeds and chopped spring onion over the soy beancurd  . Pour over the seasoning and combine well .

潮洲银杏芋泥 ~ Teochew Yam Paste with Gingko Nuts

 

食谱取自 ： 潮人

潮洲银杏芋泥

材料 A :

白果适量 ( 去壳，去皮，去芯 )

2汤匙 白糖    

1碗 清水

材料 B :

1公升 芋头（ 去皮，切1公分厚）

150g  白糖

200ml  葱油

做法 ：

1. 将白果放在容器内，加入材料(A)的白糖和清水在煤气上以中火开煮。

2. 水滚后转小火煮约20分钟后，熄火。

3. 将切片芋头放在锅内以大火蒸10分钟，再转小火蒸10分钟至软。趁热压软成泥状。

4. 在热锅加入少许葱油，倒入芋泥炒匀。

5. 加入材料B的白糖和剩余的葱油，炒至芋泥离锅。

6. 取出一个深碗，抹上少许葱油，在底部铺上已煮熟的白果。

 

7. 倒入煮好的芋泥填满，压紧，将芋泥倒扣在盘中央，即可享用。

Recipe source : chaoren

Teochew Yam Paste with Gingko Nuts

Ingredients A :

some gingko nuts ( de-shell , peel the skin of the gingko nuts and the bitter pith in the seeds )
2tbsp sugar
1 cup water

Ingredients B :

1kg yam ( skinned and cut into 1” cubes )
150g sugar
200ml shallots oil

Method :

1. Boil the ginko nuts together with 2tbsp sugar and water from ingredients A .

2. Stir till all the sugar has dissolved and bring to boil  . Turn to low heat and simmer for about 20 minutes. Turn off heat and set aside .

3.Steam the yam cubes over high heat for about 10 minutes , then turn to low heat and steam another 10 minutes or until soften . Mash it using a fork while it’s still hot .

4. Heat wok and add some shallots oil , add the mashed mixture in . Stir fry the mixture over medium low heat .

5. Add in sugar and the remaining shallots oil . Stir continuously until yam mixture and oil are well combined.

6. Transfer the stir fried yam paste to individual greased bowl ,  arrange some candied gingko nuts on the bottom of the bowl  .

7. Spoon the yam paste in the bowl  . Invert the bowl to turn out the yam paste on a serving plate .

优格与蜂蜜和核桃 ~ Yogurt Dizzled with Honey & Walnuts

 

 

 

食谱取自 ： Martha Stewart

优格与蜂蜜和核桃

材料 ：

85g 核桃 ( 大约3/4杯 )

1杯 蜂蜜

600g 低脂优格

做法 ：

1. 预热烤箱180度。将核桃放入烤箱里烤至香和金黄色，大约7 ~ 8分钟。

2. 用湿厨房纸巾去除核桃的外皮。

3. 趁热将核桃倒入蜂蜜里，搅拌均匀至全部核桃都沾上蜂蜜 。

4. 将优格分成6份，装入玻璃碗里。勺入核桃蜂蜜酱即可。

Recipe source : Martha Stewart

 

Yogurt Dizzled with Honey and Walnuts

Ingredients :

85g walnut halves (about 3/4 cup)

1 cup good-quality honey

600g plain low-fat yogurt

Method :

1. Preheat oven to 180c . Spread walnuts in a single layer on a rimmed baking sheet, and toast until fragrant and golden brown , 7 to 8 minutes. Transfer to a plate.

2. Rub with a damp kitchen towel to remove as much loose skin as possible.

3. While still warm , place walnuts in a small bowl ; pour honey on top , and stir to coat evenly. Let cool , about 2 minutes.

4. Divide yogurt among six dessert bowls , and spoon honey mixture over each . Serve immediately.

 

 

 

This post is linked to the event Little Thumbs Up ( March 2015 Event : Honey ) organized by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Joyce from joycescapade.

 

                                  

冰凉绿豆粉糕 ~ Chilled Pandan Green Peas Desserts

 

食谱取自 ： 新新饮食@第98期

冰凉绿豆粉糕

材料A :

5 片 香兰叶 （ 切段）

300ml  水

材料B  :

1公升 水

150g 绿豆粉

200g  糖

1/2小匙  碱水

做法 ：

1. 把材料放入搅拌机里，搅烂。过滤，去渣。

2. 加入材料B拌匀，倒入锅里拌煮至浓稠。

3. 倒入8寸模里，刮平，待冷。放入冰箱冰冷后，切片享用。

 

Recipe source : YumYum magazine @ No.98

Chilled Pandan Green Peas Desserts

Ingredients A :

5 pieces pandan leaves ( cut into section )

300ml water

Ingredients B :

1 litre water

150g green peas starch

200g sugar

1/2tsp alkaline water

Method :

1. Put A into a blender and blend well . Strain to get pandan juice .

2. Add in B and mix well  . Pour mixture into a saucepan  , stir and cook till thick .

3. Pour mixture into a 8” mould and level the surface . Leave to cool and chill in the fridge . Serve as cold dessert .