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How to make almond tofu
Whole milk 200 g;

Whipped cream100g; ;

About 65438 peeled almonds were soaked in fresh almonds or salt water;

Almond powder for baking10g; ;

20g refined sugar;

A piece of soft fish film, 10g or so; ;

The above are all the ingredients listed in the picture, enough to make this bowl of delicious almond tofu;

If you want to make it more colorful, please prepare some American almonds (almond cores) or broken almonds.

As for the almonds in the raw materials, I soak them in this peeled brine:

As for almonds, I refer to the article "Almonds in Shi Jun: Danger Can't Stop Delicious" on the Shell website. The original text says, "Those bitter ones are called' Northern Apricots' and the sweet ones are called' Southern Apricots'. However, the difference between sweet almonds and bitter almonds and between north and south almonds is a traditional statement, not a botanical classification. In many Cantonese soups, the ingredient of "North and South Almonds" is actually almonds. 」;

For convenience, I bought peeled almonds directly and searched for "fresh almonds" on tb.

If you use dry "South Almond" or "North Almond", you need to soak in water in advance.

Steps:

1. Crush peeled fresh almonds, then soak them in milk, cover them with plastic wrap and put them in the refrigerator overnight.

If you buy this peeled salted almond like me, you need to wash the salt off the surface with clear water first.

The milk treated in this way can soak the taste of almonds. I can't help but want to have a few drinks. You can try. Putting all the raw materials through the flavor of almonds is an important reason why this almond tofu is attractive. I especially like the details of these processing materials.

2. Put the milk soaked in almonds into a blender and break it, then filter out the excess dregs, put it into a small milk pot, and add whipped cream, almond powder, sugar and fish film.

Of course, you can change the amount of sugar and whipped cream in raw materials at will, especially the proportion of whipped cream and sugar, and adjust it several times according to your own taste.

The recipe given to me by the chef is actually milk 1000ml, 20 fresh almonds, 500ml light cream, fish meal 12g, almond powder 20g and sugar 90 g. It was delicious when I ate it in the store, but I felt the weight of sugar was a little awkward when I cooked it myself, so I lost a little weight.

The proportion of fish glue powder and fish film cannot be directly equal, refer to the proportion of one of them;

If the container used is relatively large, use more Geely powder or fish film, otherwise it will not solidify easily.

3. Cook the mixed liquid with the smallest torch until it is warm. Just melt the fish film. Don't cook for too long.

Pour the cooked semi-finished almond tofu into a bowl to cool, and I will skim off the foam on the surface by the way (well, actually scoop it out to eat), so that the finished product can get a smoother mirror.

4. Cover the cool almond tofu with plastic wrap and put it in the refrigerator for freezing.

This step is very important before preparing to eat solidified almond tofu. Bake American almonds or crushed almonds in a frying pan until they are slightly yellow and fragrant, then break them with a cooking machine or grind them by hand and sprinkle them on almond tofu.

I said to the chef who taught me this dish, "I'm going to start making almond tofu!" " ",he told me," don't forget to add fried almond crumbs ". This is really the highlight of this almond tofu. Fresh almond-soaked milk, almond powder in almond tofu and roasted almond crumbs sprinkled on the surface have different textures and tastes throughout. Very wonderful!

However, this is really my personal taste. I have discussed with you in Weibo before, and found that quite a few people still like almond tofu with a faint old Beijing flavor. So I can only say that this is my favorite and richer almond tofu recipe. You can try it if you are interested.