不過，懶去磨豆。豆腐花雖然不算是高價甜品，但如果要到茶樓吃，就很昂貴。尤其在澳洲，似乎不值得。自己做的話，又嫌麻煩。
磨了豆，又要隔渣，實在很費力又花時去做的甜品。
不怕，有懶人妙法。什麼呢？
基絲汀見到這個食譜，簡直是欣喜若狂，因最適合懶人或忙人喔！這個豆腐花食譜是一位好朋友送給基絲汀的。
用這個食譜很容易成功做到滑滑的豆腐花，而且容易保持品質的水準，每次的效果一樣的好。
妹妹八年前來澳洲旅行，基絲汀弄過給她吃，現在她又再來，再次弄給她享受。她稱讚說水準依然的好，滑滑的！呵呵～
豆腐花食譜
基絲汀@簡易食譜類別: 甜品
菜系: 中式
預備時間:
烹調時間:
分量: 2 至 3 人
材料：
- 2公升 不甜的豆漿
- 2茶匙 石膏粉
- 2茶匙 生粉（即 potato starch, 我用的是『一級生粉』）
- 100cc（或5湯匙）開水
- 冰糖酌量
- 黑糖隨量
做法：
- 先把無甜味的豆漿倒在深鍋中，用中慢火煮到大滾。
- 煮豆漿期間，在100cc開水中放入石膏粉和一級生粉各2茶匙，拌勻。
- 當豆漿大滾時，把預備好的石膏粉和生粉水倒進盛豆腐花的大碗中，切勿讓石膏粉沉底。倒完豆漿後，用一塊清潔布蓋面，然後蓋上碗蓋。等候30至45分鐘，讓豆漿凝結成為豆腐花。
- 用少許水把冰糖煮溶，淋入豆腐花中享用。如果喜歡的話，還可以加入黑糖（brown sugar）。
溫馨提示：
- 在倒進大滾的豆漿前，要肯定石膏粉和一級生粉水拌好，切勿讓石膏粉沉底。
- 豆漿很容易滾瀉的，小心！建議不用蓋去煮，或者將近滾的時候，拿走煲蓋。
- 倒進大滾的豆漿後，就不要動它。用布蓋好，就不會有倒汗水了。
wow looks easy and good, thanks for the tips!
回覆刪除我還要加很多黃糖的呢~~~
回覆刪除回應mommy dearest：
回覆刪除You're welcome! All the recipes I tried are very simple and easy because I don't like doing difficult things,haha...
回應 bluebluegirl:
回覆刪除歡迎，請隨便，你要多少都可以！^=^
非常感謝您的分享，但是我有一點點小小愚蠢的問題：
回覆刪除1.石膏粉←是做雕塑的石膏粉嗎？
2.一級生粉←完全沒聽過的東西...0.0
這兩樣要去哪兒買呀？0.o?
謝謝！m(_ _)m
回應阿尼基 ANIGI ：
回覆刪除當初朋友給我這個食譜的時候，我也問過類似問題呢！不用客氣啊！
1.我是在唐人雜貨店買石膏粉的。
2.『一級生粉』即是生粉。
感謝基絲汀的回答 ^_^
回覆刪除不過.......0.0
請恕我還是不知道「生粉」...0.0
因為我是臺灣人，不知道「生粉」是什麼東西.....0.0
至於「石膏粉」....0.0
做雕塑的石膏粉是不能吃的....0.0
我所知道的石膏粉加了水會變成如石頭一般的「石膏」....0.0
Hi基絲汀, 你好. 我現在也是身在澳洲, 不過是Adelaide. 偶然發現你這個blog, 見到簡單的食譜, 今天立刻買材料試整這個豆腐花, 雖然成功, 但不夠滑. 我想請問, 1teaspoon石膏粉和生粉是指"凸"起, 還是平的1teaspoon? Thanks~
回覆刪除回應Mc兜：
回覆刪除謝謝你到訪呀！
1茶匙是指『平』的，不是"凸"起的。我通常會用一把小刀刮去茶匙上滿滿的生粉，就有一『平』茶匙了。
恭喜你成功做到豆腐花呀！豆腐花滑不滑，是在乎所用的豆漿中有沒有雜質。所以自己磨製豆漿的話，就要做多次隔渣功夫。隔得越清，豆腐花就越滑囉！
我由第一次做豆腐花到現在都用這個品牌的豆漿，做出的豆腐花都滑滑啊！不過，豆味就沒有以前那麼香濃而已。現在的豆漿稀了一些。
回應阿尼基 ANIGI：
回覆刪除1. 生粉就是澱粉（即『淀粉』），用於勾芡的，即是香港人說的『打獻』。如果炒肉片前，加點生粉，會令肉片嫩滑一點。
臺灣朋友稱『生粉』為『太白粉』。生粉有多種，譬如『玉米粉』（香港朋友就叫它做『粟粉』或『鷹粟粉』或『豆粉』。）又有『馬鈴薯粉』等等。
噢，同一樣東西，這麼多不同名字，真令人困惑喔！
2. 做豆腐花和做豆腐一樣，都需要凝固劑把豆漿凝固。當然豆腐還用板壓出水份。
一般製作豆腐花所使用的凝固劑，都是石膏粉的。
做雕塑的石膏粉當然是不能吃的啊！
石膏主要的物質是硫酸鈣（CaSO4）。用來做豆腐花的石膏粉跟做雕塑的石膏和建築用的材料在硬度上不同。由於在製作過程中，加熱的程度不同。
這個食譜中只在2公升的豆漿中放入2茶匙石膏粉，比例不算多。所以加了石膏粉的豆漿變得軟綿綿呢～
我也曾試過只用1茶匙半石膏粉，都可以成功地凝固出滑滑的豆腐花。
當然，石膏粉不可以多吃！所以，弄了2公升的豆腐花，就不可以個人獨食，太不健康啊。吃一兩碗是沒問題的。放心啦。
如果有胃病的話，就另議喔！
如不想用石膏，也可以用鹽鹵。但我還未嘗試過。
Hi基絲汀,謝謝你的資料, 其實上次我只是用了一半的份量(1L豆漿), 因為沒有大的container放2L豆漿. :P
回覆刪除我的朋友也說過我用那個豆漿的牌子...一向都有好多"渣", 雖然好香豆味, 但...就不夠滑.
我在Adelaide好像沒有見過"金熊"豆漿, 不過下次我會再嚐試量準石膏粉和生粉的份量, thanks~~
回應Mc兜：
回覆刪除煮1公升豆漿，加1茶匙生粉，1茶匙石膏粉，用50cc開水。只要跟比例減半一樣可以成功的！
你在Adelaide買不到我用的豆漿，不緊要。因為這間廠只設在布里斯本。甚麼牌子的豆漿都可以。你能買到有豆味的豆漿很不錯喎！可否嘗試用篩隔去『渣』才煮豆漿？一定會滑一些的！
好方便的製法,隨時可自製,
回覆刪除Hello. Can you possibly tell me how to make the tofufa in English? I can sort of guess what's written but as I am not Chinese, I am not exactly sure. I'd appreciate if you could teach me how to make it. It just looks so good and my daughter loves it.
回覆刪除Just for curiosity! How did you find my blog if you didn’t know or type Chinese? You’re welcome anyway !
回覆刪除Here’s my translation of the recipe in English:
Tofu Fa Recipe (Chinese dessert)
我做了很多次豆腐花，但每一次都不成功，豆腐花很粗，而且吃的时候有点粉粉，也不知道为什么！不然就是太软，以进口就融化。。。好失望。。
回覆刪除回應匿名：
回覆刪除真是不好啊！也替你失望～
你說：『豆腐花很粗，而且吃的时候有点粉粉』可能跟所用的豆漿有關，豆漿如果有雜質，效果就不會好。煮豆漿一定要大滾！
我也曾實驗過用西人超市的豆漿，做出來的效果都不好，因為後來才知道西人的豆奶中加了一些添加劑
但我照足這食譜用的材料和方法，每次都成功喔～
hi christine :
回覆刪除我有以下問題
1.如用鹽代替石膏粉, 鹽的份量幾多
2.通常的石膏粉是否很大包,可否散裝買, 價錢怎樣
謝謝
回應 匿名：
回覆刪除1.是『鹽滷』，不是鹽呀！我未曾試過用『鹽滷』製作豆腐花。
介紹你看這篇網誌，是用『鹽滷』做豆腐花。你可以參考一下！
2.通常在唐人鋪買的石膏粉是很小包，而且不貴。可以用很久。
Hello Christine,
回覆刪除我做了好幾次豆腐花都失敗,豆腐花只能在煲底凝固,上面還是豆漿,是不是因為我的自制的豆漿不夠濃?我的石膏粉份量是1.5公升的豆漿中放入1 1/4茶匙石膏粉,那裡出了問題?
回應匿名：
回覆刪除你是不是跟我這個食譜做呢？步驟要跟足才會成功啊。
看你的豆漿跟石膏粉比例都可以，我也曾用過1茶匙半石膏粉把2公升的豆漿凝固出滑滑的豆腐花。是整盤很均勻的。不知道你有沒有落生粉呢？是否煲大滾後撞入拌勻的生粉和石膏粉水中？
會不會跟你的自製豆漿有關？有可能啊！你是怎樣做豆漿呢？又或者會不會撞得不夠勻.....其實有很多因素令到不成功喔！
Hi,
回覆刪除I accidentally found out your web. I like your simple and quick recipes. There are two types 石膏粉 here in New York. One is 生石膏粉 and the other is熟石膏粉. Which one should I use?
By the way, I made three times of 椰汁馬豆糕. I failed all three times. First I used 太白粉 (Tapioca Starch). Second I used cornflour (wrong type of flour, this cornflour is to made tortilla). Finally I used a China Brand 『鷹粟粉』. They all came out sticky and flat. It did not form the shape. I really do not know what’s wrong.
Thanks
May
To May,
回覆刪除It should be 熟石膏粉 that commonly used to make tofu fa. You can get it from 藥材鋪 or any Asian stores. They can be safely eaten.
Concerning 椰汁馬豆糕, I have no idea of why you failed three times. Traditionally, people use cornflour (鷹粟粉) to make this dessert, not the other kind of flour.
I've used the recipe posted on this blog over ten years and done many many times. Every time I follow through the procedures exactly. I found the 馬豆糕 a bit tenderer (softer) in recent two trials and not the same texture as before. It could be the quality of 鷹粟粉 changed as time goes by. One of my friends who is very skillful to make this dessert shared the same feeling with me. We just suspect the quality of 鷹粟粉 has been changed a lot.
If you don't like the texture being too soft for you, you might try to add some gelatine to see how it goes.
Hi,Christine
回覆刪除突然想吃豆腐花，無意中就發現到你這個blog
發現有很多簡單的recipes!
想問問你這個份量是多少人份的呢?
如果要給6人份，要多少豆漿呢?
Thanks so much.
sorry if it's too late to get your answers,
btw, this is a great website for cooking.^^
Sincerely,
Stella
回應Stella:
回覆刪除這個食譜用豆漿2公升。可做出約 12碗（每碗約 160至165毫升）的豆腐花。
那麼，若要6人份，就很容易，把所有材料減半就可以了。
多謝你的到訪。歡迎你再來逛逛囉！
石膏粉的英文係咩呢?@-@
回覆刪除回應匿名：
回覆刪除怎樣稱呼你呢？
石膏粉叫：gypsum powder
hi Christine,
回覆刪除今天去試試整豆腐花
但不成功
等了more than 45分鐘
豆腐花還是豆奶狀
/_\
不知是哪裡出錯呢?
不夠石膏粉嗎?
還有，不成功的"豆腐花"可以直接喝掉嗎XD
還是直接加入石膏粉水？
倒掉有點浪費呢~
have a nice day :)
Sincerely,
Stella
hi Stella,
回覆刪除噢，真不好啊！不用怕，失敗乃成功之母。
你是跟我這個食譜做嗎？
不成功的“豆腐花”食也沒問題，但只怕感覺不好吧。
不成功有很多因素。譬如過程中有錯誤，或豆漿內含其他雜質。照我所知，西人超市中賣的豆漿是很難凝結的，因不是純豆漿。
Christine,
回覆刪除又來囉 呵呵
難凝結...意思是加多點石膏粉嗎?
我用的是楊協成無糖豆奶~
真謝謝你答我這麼多問題呢^^
Sincerely,
Stella
回應Stella,
回覆刪除不用客氣呢～
那麼你看看楊協成無糖豆奶有沒有其他添加劑。
hi! 你的食譜很好^^ 我自制豆漿, 用了
回覆刪除500ml豆漿,
1/2 茶匙石膏粉,
1/2 茶匙栗粉,
20ml 水,
一樣可以做出滑滑豆腐花丫...不過好似同街買果d既味道有d分別呢? 可能我用匙更"不"出豆腐花, 佢地既面都冇你張相咁平滑, 睇落去就差d, 不過食落都好滑丫....
真係好簡單^^ thanks^^
回應匿名：
回覆刪除自製豆漿更好啊！豆味一定濃郁很多，自己做，真材實料，又有成功感！
替你高興呀！
味道有d分別？是不是豆的分別呢？
Christine,
回覆刪除多謝你分享你的食譜. 我剛試做了這個豆腐花, 很滑, 很好吃. 但有一個問題想請教你, 我已用了抹布蓋面, 剛做起時是沒有倒汗水的, 但放了十多分鐘就出了很多水, 為什麼呢?
回應匿名：
回覆刪除恭喜你成功啊！
你有沒有見過街邊賣豆腐花的檔主，常常用大杓盛走表面的水份呢？
豆腐花放久了，是會出水的，這是正常。
hi
回覆刪除umm.. i'm wondering does super market in australia sell 不甜的豆漿??? because i went to the asain food shop they didn't have any ~~ i asked one of the chinese lady .. she said there's no such thing as 不甜的豆漿... so i'm wondering if you could give suggestion
thanx ~
To 匿名:
回覆刪除Which city are you living in?
In Brisbane, there are several Asian stores that offer 不甜的豆漿, called "unsweetened soy milk".
If you can't get any from stores, you have to make by yourself then. I think it's no other way.
hmm I tried two times.. both unsuccessful, 1st time wrong way, 2nd time, not sure if the type or brand soybean milk is not good, or the measurement of the 石膏粉 and 生粉
回覆刪除茶匙 is 5cc one right?
for choosing the soybean milk, it has to be unsweetened? cannot use the calcium and fiber ones?
I used 維他豆漿 Vitasoy the paper box ones but no good... anyone can give me a hand or help which brand I should use?
I also did some research, some ppl said the temperature should be at 75-80 degrees when cooking the 豆漿...
I will keep trying...
Carlos
姬絲汀, hello~~
回覆刪除我用左你個食譜, 1.25L無糖鮮豆漿整左豆腐花, 成功左, 效果好好, 好滑, 而且好好味 , 多謝你個食譜呀 ^__^
To Carlos,
回覆刪除Yeah, 1 茶匙 is 5cc. That's right.
I think 維他豆漿 Vitasoy could be no good for this recipe. I think it's not because of the temperature of the soy milk. It's about the ingredients. If anything has been added into it, rather than pure soy milk, it's very difficult to set the soy milk.
回應莎莎：
看過你的製成品，好滑啊！
Thanks for the tips Christine... I will try one more time :) much appreciates..
回覆刪除Carlos
Hi,i made the dessert and tried it,but it tasted like water wen put in the mouth.the surface also had a lot of foam and bubbles.i used one liter of unsweetened soya bean milk,5ml gypsum powder,5ml cornstarch and 50ml water.was there anything wrong with the ingredients?
回覆刪除Thanks for those great recipes!
p.s:i had actually tried a few times before but it all tasted like water and i think it actually kind of "melted" in the mouth...
回覆刪除To 匿名:
回覆刪除Sorry, it's hard to tell and diagnose why you wasn't able to make this dessert just based on what you wrote here, unless I could watch the whole process how you went about cooking it.
dont worry and thank you anyway.then does the water need to boil vigorously wen being poured into the powder mixture?
回覆刪除To 匿名:
回覆刪除Sure, the soy milk has to boil vigorously when pouring into the powder mixture. Also make sure the powder mixture is combined very well, no powder sits on the bottom before you pour the boiling soy milk over it.
hmm I failed again... use another brand of soy milk, fresh made from local...it turned out so watery.. I dunno what went wrong... is it the cloth? I use paper towel instead... but should not be matter...
回覆刪除Carlos
To Carlos,
回覆刪除The cloth won't be the cause, as it's only to absorb the steam there.
I guess the problem is the soy milk you used. Probably it contains not enough soy.
Hi Christine,
回覆刪除I finally able to make one batch which is acceptable.. but still a bit watery or the tofu was not too firm... taste was alright... as many people said.. it doesn't have much strong taste of the soy bean.
The way I make it is use 1/4 gallon of soy milk (pure one local made 鄺記無糖純豆漿, 1 Teaspoon of gypsum powder, half Teaspoon of corn starch, 25cc of water (5 teaspoons).. I was counting and messed up lol... and this time I didn't put paper towel on, and I used those chinese 萬壽無彊 plastic bowl instead of using the Visons Corning see-through saucepan...
I think the container is the main reason I failed many times... may the the container store the heat nicely which makes the soy milk hard to coagulate...
As I am writing this, I have just tried to make another batch with:
1) 1/4 gallon of soy milk
2) 1.25 teaspoon of gypsum powder
3) 1.25 teaspoon of corn starch
4) 50cc of water (10 teaspoons)
5) Plastic bowl, cover with paper towel and lid
Next time, I will try to make the soy milk... It should have better taste, better texture, and easier to coagulate.
Much appreciates for your help
Happy Cooking :)
Carlos
To Carlos,
回覆刪除You're so lovely and keen on experimenting of how to make Tofu Fa.
Thanks for your proven recipe and method. It could be much help for those who want to experiment and make tofu fa.
Christine,
回覆刪除You are the ONE who helped us all, so thank you and much appreciates...
The another batch I made was better texture, firm; however, its inside still have tiny foam and bubbles... I guess I should let the bubbling boiled soy milk sits for 30 seconds such that no bubbles/foams formed on the surface; moreover, I should pour the soy milk to the gypsum powder mixture at the distance where not to form the bubbles/foams not too low and not too high, some suggest pour the soy milk at 1 foot above the container...
Let see how it goes for my next batch, and another batch with homemade soymilk
Carlos
我試了很多次都不行
回覆刪除是不是把那些粉開水之後放在桶中
然後把豆漿從高處撞下去
幫幫我可以嗎
我試了很多次了
謝謝
回應匿名：
回覆刪除是呀，『是把那些粉開水之後放在桶中
然後把豆漿從高處撞下去』
你描述的動作，對啊！
沒見你做的過程，沒足夠資料。不知道問題發生在哪裏呢。
你好呀.. 我好鐘意你D依食譜呀.我之前都用過你依一個豆腐花食譜, 但不知道為什麼第一次做個時就成功, 但再做第二次個時就不成功. 我兩次都用同一種豆漿 AND 石膏粉 .AND 做出黎個時有一種怪味..但我很定不是豆漿過期.
回覆刪除点先算大滾?
好似好容易咁喎...
回覆刪除請問係香港買邊個牌子的無糖豆漿好呀..?
回應匿名：
回覆刪除我住澳洲太久了。所以不知道香港買邊個牌子的無糖豆漿好啊～不好意思呢。
回應carly：
回覆刪除唔，怪味？！我做了很多次，都是豆味的。
如果你買的豆漿沒問題，會不會是石膏粉的問題呢？
『大滾』，是很多很多大氣泡從煲底湧上來。
hi
回覆刪除can I put it into the fridge to make cold one? Really miss the cold tofa in Lamma Island~
can i know where to buy 石膏粉???Im from Malaysia.
回覆刪除To whatever,
回覆刪除Sorry, I'm not in Malaysia. No idea. I bought from Asian stores.
To 匿名,
回覆刪除Yes, you can chill it in fridge. But the texture would not be as smooth as the freshly made ones.
Dear Christine :
回覆刪除昨晚用你的食譜做了豆腐花, 第一次就成功, 超滑超好味! 另外我用大量薑 + 黑糖 煮了糖水, 比我在豆腐花鋪買的更好味! (因為現在香港買到的, 要不是水水的, 要不就是粉粉的>.<) 讓我重新愛上豆腐花, 謝謝你的分享!
p.s. 我用 '壹品(無糖) 豆漿' (新佛香) 在吉之島買的 ^^
回應匿名：
回覆刪除很替你高興啊！第一次就成功弄到豆腐花，這種喜悅我體會過，非常明白。
而且非常多謝你附上用什麼豆漿。因為有些朋友不成功，原因都是選用不適合的豆漿。你的 p.s.資料很有用。謝謝你呀！
Dear Christine，
回覆刪除点解我加入石膏粉之后变成一粒粒噶？系要熄火之后加呢，定系滚噶时就加落去？如果唔加条布会成功吗？
回應匿名：
回覆刪除可能豆漿或混合物有粒粒。
豆漿一定要大滾，從高位撞下去，把石膏粉混合物撞勻。
不加布的話，豆腐花表面會有倒汗水。
Hi Christine,
回覆刪除Planning to try making this to bring to a party :)
Two questions before starting:
1. After the 30-45 mins settling, would the Tofu fa still be warm ?
2. Can this be reheated later if we can't finish it ?
Thanks for your great recipe.
回應Cassandra：
回覆刪除1.豆漿是很滾的，而且蓋著，30-45分鐘後，仍然很熱。除非放在冰冷的地方。一般室溫下，熱量能保持的。如果天氣太冷，可以另外用一條厚毛巾裹著盤子保溫。
2.可以的。如果一次吃不完，可翻熱來吃。但不能太高溫，否則不會軟身。
Happy cooking and enjoy your party!
hi Christine, is it possible to substitute gypsum powder with gelatin? if yes, how much do I need? thanks.
回覆刪除@匿名
回覆刪除你可以參考這篇自製豆腐花【不用石膏粉】食譜～
the 2nd step, 在100cc開水中放入石膏粉和一級生粉, is the 開水 hot?
回覆刪除i have 700ml soy milk, how much 石膏粉和一級生粉 should i use, or i can't make tofu fa with such little amount of soy milk?
what happens if too much or too little 石膏粉和一級生粉 is used?
回覆刪除what happens if too much or not enough gypsum and starch is used?
回覆刪除can this work with only 700ml soymilk?
- thanks
@sherikream
回覆刪除As this recipe calls for 2000ml soy milk, you can reduce the amount of all ingredients by multiplying with 0.35
Then you get:
700ml soy milk
0.7 tsp 石膏粉
0.7 tsp 生粉
35 ml 水
It might be hard to measure out 0.7 teaspoon. Judging by sight should be fine.
See how it goes.
@bang
回覆刪除If not enough, the soy milk can't be set and runny, if too much, it's too hard.
i tried the recipe for 700ml soymilk and it didn't come out good. the texture was like rice pudding. What may have been wrong?
回覆刪除@sherikream
回覆刪除Supposed all the amount of the ingredients you used were correct, and the procedures you adopted were right, it could have been caused by the quality of soy milk. If the soy milk contains any impurities, that might make the soy milk can't be set easily.
christine:
回覆刪除I tried this recipe, it is awesome. Thanks for sharing!!
Sheeta
@sheeta:
回覆刪除Glad that you like this recipe. Thanks for letting me know. :)
Christine 你好! 我都係喺澳洲住, 真係搵唔到 d 靚既豆花食! 偶然間發現你個網, 好感動啊~ 我決定呢幾日試下整... 但整之前有個問題想問...為咗唔好令到 d 石膏粉沉底, 可唔可以當 d 豆漿一路撞落個大碗既同時一路攪住 d 石膏粉呢?
回覆刪除Clarissa
@Clarissa:
回覆刪除歡迎你到訪啊！
其實，撞豆漿入石膏粉水之前，徹底再拌勻，然後一下把煮滾的豆漿撞入去，唔洗3秒鐘。很快嘅。我每次都喺咁樣做，無問題。最重要喺撞之前搞勻石膏水就掂～
Hi Christine，
回覆刪除好開心發現到你個blog, 簡直係我既救星呀，你的食譜真係好易明同詳細。已跟了你的數個食譜，尤其是日式滑旦豬扒，簡直唔相信自己能煮出咁好食，家人都讚不絕口（有史以來第一次）！ 你呢個豆付花，上次整左一次，家人叫好，今天又叫我再整，所以真係忍唔住留言向你說聲“多謝”呀!
在perth的Liz
@Liz:
回覆刪除嘩，很開心看到你這留言。要多謝你的鼓勵呢～
能把煮食樂趣帶給大家，又有成功感，是我寫食譜最大的動力。
你好，这点我不明白啊。。“切勿讓石膏粉沉底”。。请解释，谢谢
回覆刪除@匿名:
回覆刪除因為石膏粉很難溶於水，並且沉底的。
務要徹底拌勻。
Hi Christine, I have made this following your recipe. It was a success!! So happy that I did not have tofu fa for months. Though it did not set as good as showed on your pic but it tasted good and smooth. I bet it was because the difference in soy milk we use.
回覆刪除Thank you for your post.
@Lori：
回覆刪除That's great. Then you can search the better soy milk for your next attempt, right?
Hi Christine, 我是你的終實粉絲！！！
回覆刪除石膏粉好難找啊！！
我去了sunnybank plaza的两家supermarket都找不到...
可不可以hint一下要到那一家才有 -__-"
謝謝
@Pou：
回覆刪除去Market Square 的袁氏啦。我在那裡買的。
Where do you buy the gypsum powder? Thanks.
回覆刪除Rick10305@Live.com
@匿名：
回覆刪除Where do you live?
I got it from an Asian store nearby, Yuen's.
呵呵, 剛剛用你的食譜, 以維他山水有糖豆漿都整到豆腐花, but 冇乜豆香, 麻麻地~
回覆刪除I used soymilk bought from a supermarket in my first trail. It did not work. Then I made my own soymilk and followed your instruction. It worked fine. Thanks.
回覆刪除One problem I had was when I boiled the soymilk, though I stirred constantly, it still stuck to the pot. How can I solve this problem?
May
@May:
回覆刪除Glad that you finally made it.
It's quite hard to prevent this problem. Try a non-stick pot, might help a bit.
hi christine, i had tried this recipe several times already, and only got successful once. i believe the trick is at how the boiled soymilk pours into the powders. can you please describe in details how you do this specific step? how high do you start, where do you aim, and do you circle around while pouring the soymilk? each time i use 500ml soymilk, 1/4 tsp of both powders, and mix them with 18.75ml water, and i did stir the powder mixtures right before i pour the soymilk. please save me. thanks.
回覆刪除eunice
@匿名:
回覆刪除Guess that it's not because how you pour the boiling soy milk, as long as the pot is held high enough to get all the ingredients mixed very well in one go. The action should be quick.
If using 500ml of soy milk, 1/4 tsp of both powders are not enough to set the mixture. It could be at least 1/2 tsp of each.
Hi Christine. 我今日试了整这豆腐花， 但不是太成功。
回覆刪除我等了一个小时， 出来的豆腐花只有一部分成型，大部分还是液体。请问原因在哪里？
真是很不錯的食譜，第一次做就成功，效果很好，謝謝了。
回覆刪除請問在有沒有人在sydney 買到過石膏粉?? 可否告知在那一間? 我去了幾間也買不到。
回覆刪除請問，1公升=幾多杯，“石膏粉”的英文。謝謝。
回覆刪除@carrie：
回覆刪除1杯=250毫升。
1公升=4杯
石膏粉 = gypsum powder
Hi Christine,
回覆刪除我今天也剛剛試了這個食譜, 可是跟Dada一樣, 只有一部份成形。我想問第一個步驟裏, 你說的是用中慢火把豆漿煮到大滾。因為我家裏用的是電爐, 我就把它調到最高來煮。請問這個會有影響嗎?
Catherine
@Catherine:
回覆刪除跟爐火沒關係。只要煮豆漿到大滾，冲下去，把所有材料完全撞勻，就凝結得好。
我做的豆腐花上面有很多泡泡，要怎么弄才不会有泡泡呢？
回覆刪除