In many breakfasts, the tofu brain is smooth and tender, the bean flavor is rich, whether it is with salty ingredients, or simply sprinkled with sugar, drizzled with brown sugar juice, mixed with tofu brain, the taste is quite delicious.
The production materials of tofu brain are very simple, mainly soybeans, lactones, water and appropriate sugar, soybeans are mixed into soy milk by whipping, and then blended with lactones, placed and coagulated to make, and the key to the success of tofu brain is the ratio of soy milk and endolipid.
Lactone can not be excessive nor too little, too much will make the production of tofu brain taste sour bitter, put less, tofu brain can not be solidified and formed, then do tofu brain, soy milk and lactone ratio is what is the ratio? Teach you the method, smooth and tender, with a strong bean flavor
Soybean milk and lactone matching ratio: 400 grams of soy milk corresponding to 1 gram of lactone, a pack of lactones are mostly 3 grams, then match 1200 ~ 1300 grams of soy milk, master the proportion of soy milk and lactones, tofu brain production is very simple, the following deer to the tofu brain family formula and tips to share with everyone, according to the production, to ensure that you can make a smooth and tender bean flavor of tofu brain.
PS: What is lactone? The full name is "gluconolactone", which belongs to the food coagulant, stabilizer, soy milk plus lactone, and the nature of yeast in flour is the same, are to change the original structure of raw materials, transformed into a delicacy that can be fed.
◇ "Home-style tofu brain & material list": lactone 3 grams, soybeans 150 grams, water 1100 ~ 1300 grams, sugar to taste
◇ "Production Process":
Step 1| soybeans washed, soaked in water overnight, soaked in water to be enough, at least 2 to 3 times more than soybeans, or even more, sufficient water, in order to make the soybeans absorb enough water, more easy to play soybean fragrance, okara can also be reduced.
Step 2| soybeans soaked well, weighed together with water, the mixed weight of soybeans and water components, controlled at 1200 ~ 1400 grams, because the proportion of soy milk and inner fat is every 400 grams of soybean milk matching 1 gram of lactone, the preparation of tofu brain is easier to solidify, lactones add or subtract, soy milk should also follow the change.
Step 3| pour the weighed water and soybeans into the blender or soybean milk machine together, adjust it into the soy milk mode, beat for 2 to 3 minutes, and then put the beaten soy milk, across the gauze, filter out the okara that cannot be broken, squeeze it by hand appropriately, squeeze the remaining soy milk out, do not waste.
Step 4| pour the filtered soy milk into the stew pot, put on the stove, bring it to a boil, turn it to a low heat and cook for about 5 minutes, during which you should keep stirring to prevent the soy milk from boiling and paste, turn off the heat after the point, cool it slightly for 2 to 3 minutes, and cool the boiling soy milk to about 80 ~ 90 ° C.
Step 5| put the gluconolactone, take advantage of the short time of soy milk cooling, add some water to melt, after the soy milk cools down, pour the melted lactone water into the soy milk, according to the taste of adding an appropriate amount of sugar to sweeten, stir well.
Step 6| prepare a large basin, pour the mixed soy milk into the large basin from a high place, hit the overflowing foam to skim off, cover the pot lid, wait patiently for 20 to 30 minutes, wait until the tofu brain is completely solidified into a solid, the tofu brain is done, and finally taste it according to the taste with salty and sweet ingredients.
——Fawn said——
What is the ratio of tofu brain, soy milk and lactone? Teach you the method, smooth and tender, bean flavor is strong, no matter how the amount of tofu brain is changed, you must remember to "match 1 gram of lactone per 400 grams of soy milk", in order to better make the tofu brain condense successfully, the tofu brain made is smooth and tender, the bean flavor is rich, and the taste is smoother and tenderer than the baby's face.
At the same time, it should be noted that the stirred soy milk must be thoroughly boiled and continuously cooked for a while, and the soy milk contains a little trypsin inhibitor and saponin completely dissolved.
When adding lactone water, the temperature of soy milk can not be too high, control at about 85 ~ 90 ° C to add the best, the production of tofu brain is more smooth and tender, during the coagulation of tofu brain, do not open the lid, easy to lead to the loss of hot air flow, can not be formed.
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