自製豆腐花 – 3種方法對比｜Tofu Pudding in 3 Ways｜石膏粉, 葡萄糖酸内酯, 魚膠粉｜Compare Gypsum Power, GDL, Gelatine [Eng sub]

IG:   / ohhhkatrina   Fb page:   / katyingkwan   自製豆腐花, 簡單又好吃!! 可以用來凝固豆漿的材料有很多, 這次介紹了3個凝固劑製作豆腐花的方法, 分別是: 石膏粉, 葡萄糖酸内酯, 魚膠粉, 每種凝固劑都有不同的小技巧. 還對比了3種凝固劑做出來的豆腐是怎麼樣, 味道有甚麼分別, 還有製作時的難易程度. 方便大家選一個自己喜歡用的凝固劑. Homemade tofu pudding, easy and tasty! Another snack that I always had when I was a kid. That is super yum!!!! So this time, I made it. The ways of using 3 kinds of coagulants to make tofu pudding are introduced in the video, i.e. gypsum powder (food grade), glucono delta-Lactone, and gelatin powder. Furthermore, the tofu puddings made are being compared in the video, based on the smoothness, the tastes, and the easiness of making. 材料 Ingredients A. 魚膠粉版本 Gelatine version 豆漿 – 500ml – Soy milk 魚膠粉 – 7g – Gelatine powder 冷水 – 40ml – Cold water B. 石膏粉版本 Gypsum powder version 豆漿 – 500ml – Soy milk 熟石膏粉 – 3g – Food grade gypsum powder 玉米粉 – 3g – Corn starch 冷水 – 40ml – cold water C. 葡萄糖酸内酯版本Glucono delta-Lactone (GDL) version 豆漿 – 500ml – Soy milk 葡萄糖酸内酯 – 1.25g – Glucono delta-Lactone (GDL) 冷水 – 5ml – Cold water