Chongqing Ouyi Training School tells you that the osmanthus almond tofu is coming

The densely sweet osmanthus almond tofu is coming

October laurel season

The osmanthus almond tofu you want is coming! White as snow and silky With the fragrance of almonds, you will never forget it after eating it! Favorite students quickly follow Ou Yi Zhang Lanfang teacher to do it!

Osmanthus almond tofu

Preparation materials:

Milk: 200g, almonds: 30g, rock sugar: 20g, animal cream: 100g, gelatin tablets: 5g

Production steps

1. Almond + milk soaked in the refrigerator overnight for 12 hours;

2. Juicer/Wall Breaker to break the slag

3. Pour the almond milk into the pot after the slag, add rock sugar and bring to a boil, until the rock sugar is completely melted

4. Gilliptin tablets soaked in ice water in advance to soften

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5. After boiling, add the almonds to the animal cream and mix well, add the gelatin slices and stir well and filter

6. Pour the filtered solution into the mold, and then put it into the refrigerator for 3-4 hours to set the mold.

Almond protein tea

Southern almonds: 80g, glutinous rice: 20g, direct drinking water: 350g, rock sugar: 30g, egg whites: 2, milk: 50g

Preparation steps:

1. Wash the southern almonds and glutinous rice and add water to soak for 2 hours (put in the refrigerator overnight)

2. Beat the almond paste with a blender and strain through a strainer cloth

3. Egg whites with a little lemon juice + direct drinking water, gently stir with egg pumping until non-gluten-free

4. Add milk, almond paddles and rock sugar to a boil over low heat (stir continuously)

5. Pour the egg whites evenly, stir 30S clockwise, turn off the heat, and filter