What is Almond Tofu? How do you DIY yourself?

The above method is quite complete, if the raw material is replaced with "Lulu", and agar will be easier to make.

Ingredients: 25 grams of almonds, 15 grams of frozen powder.

Ingredients: 25 grams of rice, 1 egg white.

Ingredients: 200 grams of sugar.

Method: 1. Soak the almonds in warm water, peel off the second layer of skin, and crush them with a knife. After washing the rice of the river, soak it for about half an hour, take it out and grind it into mud (if the amount is large, it can be ground into juice with a small grind), add 50 grams of cold water to unravel, and strain out the juice with a cloth.

2. Add 100 grams of water to the bowl, put frozen powder and almond juice in the basket, steam it with Dawu fire, take it out and stir well, pour it into a clean dish, and put it in the refrigerator to freeze and solidify.

3. Put the pot on the fire, add 500 grams of water, pour the sugar into the melt, beat the egg white at the same time and pour it in, skim off the foam when boiling, put it in the sea bowl, and put it in the refrigerator.

4. After the almond tofu is solidified, take it out, change the slope knife into an elephant eye block, and after the sugar water is frozen in the refrigerator, pour the almond tofu block into the sugar water, which is shaped like tofu and floats on top of the sugar water.

In other words, the weather is very hot in summer, and in addition to being prone to dehydration and heat stroke, more trace elements in the body need to be supplemented. Nanxing is both delicious and can quickly replenish the nutrients needed by the body, and it is a loss not to eat it in summer! So who, has no appetite in the heat?

Come and eat my tofu! It's cool and tender in the mouth, and it's sweet and delicious!

Materials. Apricot 50g

Agar 15 g.

Pure milk 250ml

Cool water 750ml

50 grams of caster sugar.

Sugar osmanthus to taste.

Steps. 1. Soak the apricot in water for 2 hours;

2. Put the apricot into the soymilk machine, add 750ml of cold water, 250ml of pure milk, 50g of caster sugar, and beat into a pulp;

3. Filter out the almond residue with a sieve;

4. Pour the filtered almond syrup into a stainless steel pot, add 15 grams of agar, and cook over high heat until the agar is completely dissolved.

5. Pour the boiled almond pulp into the mold to cool and put it in the refrigerator to refrigerate;

6. Cut the refrigerated almonds into cubes;

7. Put on a plate, drizzle with sugar osmanthus and serve;

Tips: Almond tofu can be made with agar or gelatin. Made with agar, the taste is slightly harder, but it will not melt away; With gelatin, the texture is relatively soft, but after refrigeration, it is easy to melt.

So you can choose the coagulant according to your taste. The filtered almond dregs, if you can make baking pro, can be used to make almond cookies, and the taste is still very strong.

Materials:

1 450 grams of fresh milk, 50 grams of fresh cream.

2 60 grams of sugar, 1 5 tbsp agar.

3 2 tbsp almond syrup.

4 caramel; 100g sugar, 4 tablespoons hot water.

Method

1 Ingredient 1 Bring to a boil; Mix well with ingredient 2, add ingredient 1, boil until dissolved, turn off the heat, then add almond syrup and mix well, put it into the mold and let it cool and solidify.

2 Put the sugar in a pot, stir constantly, simmer over low heat, then add hot water, cook for about 1 minute, turn off the heat and let it cool, it will become caramel.

3 Almond tofu cut into cubes and drizzle with caramel.

Tips

1 When boiling caramel, be careful that the temperature is very high when the sugar dissolves, so be careful when heating the water to avoid splashing.

2 Another way to eat it is to add sweetened water and diced fruits.

Ingredients: 30 grams of sweet almonds, 500 grams of sugar, 15 grams of frozen powder, appropriate amount of fresh milk, diced Beijing cake [note], a little honey osmanthus.

Preparation method: 1. Wash the sweet almonds, soak them in boiling water and peel them, then grind them into a slurry with a stirrer, and then filter the slag with gauze to obtain almond juice; Put the frozen powder into a bowl, add an appropriate amount of water, take it out after steaming in the basket, and then filter out the impurities with gauze to obtain the frozen powder liquid.

2. Put the pot on the fire, pour in almond juice and frozen powder, put in sugar and fresh milk, boil and stir well, put it into a square plate to cool, and then put it in the refrigerator to refrigerate, take it out when it condenses into a freezer, cut it into small pieces with a knife, put it in a bowl, and sprinkle it with diced Beijing cake and honey osmanthus.

Blanch the tofu first. Then use oil to stir the green onion and ginger until fragrant, add water, put the tofu in, and start seasoning: a little salt, a little light soy sauce, a little dark soy sauce, a little oyster sauce, bring to a boil over high heat, simmer over low heat, add almonds and cook for five minutes after simmering.

The preparation of almond tofu is as follows:Ingredients: 105 grams of peeled almonds, 600 ml of milk, 600 ml of water, 3 gelatin slices.

Excipients: Appropriate amount of osmanthus honey.

1. Weigh the almonds, clean them and soak them overnight.

2. Put the milk, water and almonds in the food processor.

3. Whip into almond syrup.

4. Filter twice.

5. Put the filtered almond syrup into the milk pot and boil until boiling, skim off the foam.

6. Take 410 grams of almond syrup and dry to 50 degrees.

7. Soak the gelatin slices until soft, dry the water by hand, add it to the almond syrup, and stir well.

8. Sieve once, pour into the mold, and refrigerate overnight.

9. Take it out and serve.

The recipe and preparation of almond tofu is as follows:Ingredients: 400 grams of bitter almonds and milk.

Excipients: 25 grams of rock sugar, 20 grams of agar, 400 grams of water, appropriate amount of sugar osmanthus.

Steps: 1. Peel and remove the bitter dried almonds, wash them with water and soak them for more than five hours.

2. Take out the soaked almonds and add 400 grams of water, whip them into a delicate paste with a wall breaker and vertical branches, and then filter the collapsed beam with a mesh sieve.

3. Add milk and rock sugar and bring to a boil in a cooking pot.

4. Cook over medium heat until slightly boiled.

5. Soak the agar strips in ice water in advance to soften, and then filter out the excess water.

6. Pour the soaked agar into the almond milk.

7. Continue to medium temperature and stir continuously to allow the agar to melt completely.

8. The agar is completely melted, and it is not at all off the fire.

9. Pour it into a container, and the bottom of the container can be smeared with a little oil.

10. Demold after cooling.

11. Cut into small pieces.

12. Drizzling a little sugar osmanthus will be even more delicious.