What s going on with the tofu brains I made?

Or the original soy milk has no effect at all or tofu brain.

It is not solidified and formed, and it is egg-flowered.

2. The lower layer of the container has solidified, but the upper layer is still soy milk if it is not solidified.

3. The tofu brain has been solidified and formed, but the coagulation is not enough, and it is very loose when you dig it with a spoon, not as strong as the one bought outside.

2. Cause analysis.

1. The concentration of soy milk is not enough, so it cannot be made into tofu brain. If you use a soymilk machine, you should control the ratio of water to beans, and the ratio of beans to water should be higher than 1:8.

2. The dosage of coagulant is wrong, put about 5 grams of lactones in 1 kg of soybean milk.

If you put too little of it, it will be partially solidified, and if you put too much of it, it will become sour, and you need to adjust the amount according to the concentration of soy milk.

3. Lactones should be dissolved in a small amount of cool boiled water, and must not be used with warm or boiled water. Don't add too much water to dilute the lactone concentration, add a little to dissolve the lactone, if it is not dissolved with water, it will cause granular or flocculent bean curd.

4. Be sure to boil the soy milk before ordering the pulp, and generally cook it for 3 to 5 minutes. After boiling, you can't directly spot the slurry, and it is best to wait for the temperature to drop to 80-90 degrees. Then flush the soy milk directly from a high place into a bowl filled with lactones (find a larger bowl).

In this way, the momentum can be used to combine the soy milk and lactones evenly.

5. After rinsing the pulp, you can't shake it, and the cover covers the tofu brain, so that you can keep a certain temperature and wait for 15 minutes, and the tofu brain will coagulate better and will not be easy to spread out once you touch it with a spoon.

There are a total of 5 points above, if the tofu you make does not solidify or the coagulation effect is not good, it must be that one of the above points is not in place. As long as you find the reason and correct it, you can make a bowl of tofu brain that satisfies you.

The flocculent shape of the tofu brain is caused by too much glucolactone. Ratio of gluconolactone and soybean milk: 1 tael of lactone 8 coins with 2 catties of cold water or finally filtered to 2 catties of clear slurry at room temperature to dissolve and put it into the bottom of the cylinder, and the 90 to 95 degrees hot slurry in the barrel is continuously flushed into the center of the cylinder.

Also note: when flushing, it is necessary to flush the center of the cylinder all the time, not to rush randomly, and the speed should be fast, so that the pulp and lactone can be fully mixed and reacted, otherwise, the pulp will be out of the eye and the water splash.

It usually takes 15 to 20 minutes to become a brain.

The tofu brain is not lumpy, because the amount of gypsum is not accurate.

The specific operation of making tofu brain is as follows:

Wash and soak the soybeans in advance (the amount of soybeans is a little more than that of soy milk, about 20% more).

Scoop out the beans and wash them at the end, and then pour them into the soymilk maker. Put warm water between the upper and lower water levels.

Plug in the cable, turn on the power, adjust the indicator to the "Whole Bean" setting, and press "Start". Leave it alone for now.

At this point, it's time to make the marinade. Soak the fungus and yellow flowers in advance, and it is best to soak two mushrooms together when soaking the yellow flowers, which is particularly fragrant with mushrooms.

Prepare some tofu brain. One liter of soy milk is enough with only 3 grams of lactones. More will be sour, less will not be formed.

I prepare a container to make tofu brain, (it is better to use enamel). Put the lactone in it, add a little water to dissolve and set aside.

In the process of forming tofu brain, soy milk needs to be kept warm.

Succeed! Use a thin spoon to scoop out the tofu brain and put it in a bowl.

Pour on the marinade I just made, and the hot tofu brain is ready!

The tofu brain I made was flocculent; Non-condensing into lumps; What is the reason? Thank you for the advice: There is too little brine for ordering tofu.

Tofu brain. It is recommended to control the ratio of water and beans when making tofu brain, and the ratio should be higher than about 1:8, so that the soybean milk will be thicker and the tofu brain will be easier to coagulate.

It could also be because of the tofu flowers.

The external cooling is too fast, and the internal temperature difference is large, and the condensation is uneven.

The tofu flowers are flocculent, and the main reason for this is that there is less inner fat. Or it can also be understood as putting too much water in the stage of making soy milk. Of course, it is not excluded that there is no thermal insulation treatment after putting the inner grease. So you can adjust it from these three aspects, and you will get a change.

Tofu brain is one of the characteristic foods in our country, and there is a certain difference in taste when eating in the north and south, some people like to eat sweet and some like to eat salty, and in order to eat healthier, some people will make their own hands at home, but in the process of making tofu brain will be flocculent and not solidified.

It is recommended to control the ratio of water and beans when making tofu brain, and the ratio should be higher than about 1:8, so that the soybean milk will be thicker and the tofu brain will be easier to coagulate.

In addition, lactones are used when making tofu brain, we need to melt it with cool boiled water, not directly use boiling water or lukewarm water, and the amount of water is not too large, so as not to dilute the concentration of lactone, if it is not dissolved with water, the tofu brain made is easy to be flocculent.