Chinese Food
Matcha bean curd pudding
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The biggest advantage of making pudding is that you don't have to stick to the mold. As long as you like, everything can become a beautiful instrument for pudding. This is the charm of pudding. I don't use a fixed mold to hold this pudding. I usually use whatever container I have at hand. The used containers are drinking water cup, three energy chocolate pudding mold, the cup left by the little handsome guy after eating jelly, the small milk bottle, the round cup left by eating Guillain cream... In short, what do I see? So, I don't know how many large molds can be made by the table
Cooking ingredients
Cooking Steps
Step1:Mix the tofu and tea powder in a blende
Step2:Put milk, fresh milk oil and sugar into the pot and heat over medium low heat until the edge is foamin
Step3:Soak the gilding tablet in cold water in advance. After it is softened, pour out the water. Put it into the pot, heat it with hot water until it melts and turn off the heat immediately
Step4:Pour 1 / 3 of the heated milk into the bean curd and mix well. Then pour in the remaining milk and mix well. Finally, pour in the gilding liquid and mix well
Step5:Sift the pudding liquid twice. Put it into the refrigerator for refrigeration. Take it out and stir it every 15 minutes. When the pudding liquid is obviously thickened and thickened for 23 times, it can be put into the mould for refrigeration. After 34 hours, the pudding liquid can be completely solidified and eaten
Step6:The little handsome guy left a few Mini jelly cups when eating jelly. It's lovely to use them to hold pudding ~
Cooking tips:Silk tofu is a box of tender tofu. It's also called lactone tofu. There are skills in making delicious dishes.
