A beautiful piece of almond tofu, fragrant and loved by white people. In Chinese desserts, almond tofu is my favorite, love its smoothness, love its almond flavor, love its refreshing and non-greasy. It is said that the origin of almond tofu is related to the divine doctor Dong Feng of the Three Kingdoms period, who asked the cured patients to plant almond trees, and soon became a forest, and the locals used almonds to make almond tofu as a snack. Such a statement is laughed off, probably a beautiful hypothesis of posterity, but at least it can be said that Chinese eating almonds is also a long history. To make almond tofu, you must use sweet almonds, also called south almonds, which are larger and have no bitter taste, and are more suitable for dessert. Northern almonds, smaller, bitter, not suitable. A small partner asked if I could use the american almonds commonly found in nut products? Honey, can't yo, that's not almonds, it's almonds. Only with south almonds, south almonds, south almonds, important words three times!
Preparation:
Southern almonds: 70 g, water: to taste, milk: 250 ml, gelatin tablets: 5 g, osmanthus sugar: a small amount, sugar: a small amount
steps:
Step 1: Steep the southern almonds in a bowl for more than 4 hours or overnight.
Step 2: Put into the beater, add the right amount of water to break, and then filter it with gauze, with 4 layers of gauze, you can filter it at once. Set aside the filtered almond juice.
Step 3: Slices of gelatin, break into small slices and place in a small bowl filled with cool water to soak until soft.
Step 4: Heat the milk in a small pot, heat to 40-50 degrees, with small bubbles on the side, you can turn off the heat. Then remove the soft gelatin flakes and stir well with the milk until the gelatin flakes are completely melted.
Step 5: Pour the filtered almond juice into the stirred milk, then add the right amount of sugar and stir well. You can taste it sweet but not very greasy.
Step 6: Pour into a small bowl, let stand, skim off the foam, then seal the surface with plastic wrap and place in the refrigerator refrigeration area. It takes more than 4 hours to refrigerate, refrigerate for a while, the degree of condensation is higher, and refrigeration is also possible overnight.
Step 7: After removing from the refrigerator, pour a spoonful of sugar osmanthus flowers, sprinkle a little almond crushing, and you can eat.
Fresh almond tofu with a delicate and lubricating entrance, the taste of almonds and milk flavor flying together. Almonds also have the effect of quenching thirst, moisturizing the lungs and relieving asthma, smoothing the intestines and laxatives, and reducing intestinal cancer. In the middle of summer, the chilled almond tofu is taken out of the refrigerator and mixed with osmanthus sugar juice or fruit puree. Take a bite, sweet and mellow, and the cold feeling is refreshing.