ChuanXiu Homemade Tofu King Tofu Puddings 3G

• Tofu pudding production steps • 01 Soaking beans Take 150g of soybeans and soak for 6-8 hours. It can be extended in cold weather. After soaking, wash and drain. 02 Grinding soybean milk Put the wet beans and 1200ml of drinking water into a soybean milk machine or juicer to grind into raw soybean milk. 03 Filtering Use filter cloth to filter the ground soybean milk. If there is too much residue, filter it once more. 04 Boiling and cooling Boil the soybean milk for another 6 minutes before it is cooked through. Cover and cool for about 2 minutes. 05 Add lactone Put 1 pack of Tofu King (glucono-δ-lactone) in a large container and stir to dissolve with a little cold drinking water. 06 Let stand Skip the foam off the soybean milk and pour the soybean milk cooled to 85-90℃ into the dissolved lactone. Do not stir. Keep warm and let stand for 15 minutes to make tofu pudding. • COMMON PROBLEM • How to adjust the taste of tofu pudding? = The amount of water used to make soy milk affects the taste. Reducing the amount of water will make the tofu pudding firmer and have a stronger bean flavor. Increasing the amount of water will make the tofu pudding softer and smoother, with a lighter bean flavor. Why is the tofu pudding not formed? It is broken and has a sour taste? ① It may be that the concentration of soy milk and the content of soy protein are not enough, resulting in insufficient dissolution of lactone, which will cause sour taste. You can appropriately reduce the amount of tofu king or increase the amount of soy milk. ② The room temperature is too high, and the soybeans have become sour after being soaked for too long. You can appropriately shorten the soaking time. How to adjust the taste of tofu? = Increase the pressing time. The more water the tofu is pressed out, the older it is and the firmer it is; reduce the pressing time, the pressed tofu will be more tender, but be careful that the time is too short and the tofu will not be formed.