4 種超嫩滑豆花 你最喜歡那一款 Homemade Tofu Pudding Guide: From Principles to Recipe – Texture Comparison
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少有一種美食像豆腐，既能獨挑大樑，又能當稱職綠葉，看似平凡，品嘗過的人無不回味無窮，巂永之味，炎熱得讓人食不知味的夏天，豆花可是你不二之選？
豆腐、豆花是將煮熟的豆漿與凝固劑混合，讓豆漿中的蛋白質與凝固劑作用而成，不同凝固劑製作出的效果也不同
將煮熟豆漿與凝固劑混合，使加熱的黃豆蛋白微粒懸浮在水中，豆漿含有的蛋白質帶有負電離子，遇上石膏或鹽滷，含有鎂、鈣、鐵的正離子
在溫度升高加熱催化作用下，便會凝結成細嫩的豆花，不同凝固劑製作出的效果不相同，今天我試用 4 種凝固劑做豆花，豆花食材只有黃豆水及凝固劑，選好豆好水是好吃關鍵，豆香與黃豆品種跟新鮮度有關，我喜歡東農690發芽專用黃豆，能發芽表示足夠新鮮
製作豆漿的黃豆與水的比重若 1:10，用買回來的豆漿一定要無糖，蛋白質含量每100ml 超過 3g，用豆漿濃度計測試，做豆花的豆漿濃度要 5 度或以上
豆漿的含水量、豆漿的濃度、凝固劑的比例，加熱的溫度、凝固速度，都影響豆花的嫩滑感和軟硬度。不論那一種凝固劑，不管是沖漿或是攪拌的方式
都要讓豆漿與凝固劑混合均勻
豆漿的濃度最直接影響豆花的硬度，黃豆:水 1:8 的豆花較硬，黃豆:水 1:10 口感更嫩
豆花放置時間越長出水越多
自製豆漿用石磨，豆漿機都可以，豆漿一定要濾渣，做出來的豆花才會細緻滑嫩，石磨豆漿可重溫我以前的視頻
【石膏豆花】
食用熟石膏的化學成分是硫酸鈣，它在水中的溶解性較低，加入豆漿後凝固速度較慢，但質地均勻，豆漿凝固後還能保存大量的水。硫酸鈣CaSO4 吃起來澀澀的，可由天然礦物提取，也可利用化學反應生成。 食用的熟石膏和工業用的不同，可安心食用。石膏也有用於中藥，本品辛甘性寒，生用具有清熱瀉火，除煩止渴之功效。硫酸鈣和氯化鎂主要來源是海水，取海水分離出水和鹽後，剩下的就是鹽滷。
使用熟石膏時一般會加入澱粉，如玉米澱粉或木薯澱粉，讓口感變得更 Q 嫩。
【鹽滷豆花】
做豆花常用的液狀鹽滷，主要成分是氯化鎂和氯化鈣，很容易溶於水，加入豆漿後能快速作用，把豆漿凝成固體，400 ml 豆漿配 2 ml 鹽滷，取用鹽滷時若不夠精細，鹽滷過量會出現苦酸味。
氯化鎂 MgC12 吃起來苦苦的，做出來的豆花吃起來較甘甜。
【內酯豆花】
GDL 葡萄糖酸內酯，是一種天然的食品添加劑，葡萄糖酸是酸性的，增加豆漿的酸度讓豆漿凝固，這個水解及凝固的過程進行緩慢，所以內酯豆花質地，如絹布般柔軟細滑。內酯豆花的含水量很高，若增加內脂的用量可定型，口感就是日式絹豆腐
【吉利丁豆花】
吉利丁製作豆花的原理，跟正負離子沒有關係，吉利丁是動物性膠質，高溫加熱溶於水中變成黏滑物質，降溫後膠質分子活動力變弱
就會鍵結在一起形成網狀的結構，把水份包裹其中為了果凍狀，片狀吉利丁比粉狀更具光澤彈性，更適合製作豆花
【自製豆漿】豆漿 1 公升
- 有機黃豆 Organic Soy Bean 100 g
- 清水 Water 1100 ml
自製無糖豆漿做法請參考下面「石磨豆腐」及「豆漿優格」的博文
【石膏豆花 ♦ 材料】
- 自製無糖豆漿 1000 ml
- 食品級熟石膏粉 1 小匙
- 玉米澱粉 2小匙
- 室溫飲用清水 2 大匙
- 豆花保溫木桶 ～ 木桶直徑18 cm 內膽內直徑14.5 cm
【石膏豆花 ♦ 做法】
1. 精準量度熟石膏粉的重量
2. 容器裡加入玉米澱粉或樹薯粉，室溫飲用清水，攪拌成薄粉漿，為了讓豆漿能與粉漿均勻混合，薄粉漿最好能完全覆蓋容器底部
3. 熟豆漿加熱至 96°C，加熱時不要走開，因為豆漿沸騰速度很快，沖漿，溫度越高 凝結反應越快，若豆漿溫度過高，豆漿太快凝結，豆花質地會粗粗的不夠滑順，若溫度太低，豆花不會凝結，因為每種鍋具的起泡反應不一樣，若想每一次成功不靠僥倖，不建議只觀察起泡反應去猜測溫度，請用溫度計準確量度，96°C立即離火
4. 豆漿倒入前再次搖晃粉漿，以免澱粉和水分離
5. 96°C 豆漿從距離容器約 30 cm 高處，緩緩倒下沖入薄粉漿，此時視線鎖定桶底一點不要移動。開始沖入，一秒鐘、兩秒鐘、三秒鐘，豆漿水柱量大且平順一氣呵成，豆漿表面起泡不用理會。熱的液體每轉移一次約下降溫度，豆漿沖下去溫度會下降約 2°C，剛好 94°C
6. 完成後不要移動，靜置 30 分鐘，份量少不用加蓋，30分鐘後成功凝固，舀去表面的泡沫，豆花溫熱時會軟嫩些，若喜冷吃，放入冰箱冷藏後，口感會紮實一點
7. 淋上驅寒的薑汁黑糖水，撒少許自製紅糖粉 beanpanda.com/145723，自製紅糖用研磨機打成紅糖粉
【鹽滷豆花 ♦ 材料】
- 常溫無糖濃豆漿 400 ml
- 液態鹽滷 2 ml
【鹽滷豆花 ♦ 做法】
1. 我用 3ml 的注射器取液態鹽滷，若沒有適合的器材，建議豆漿用量高一些減少誤差，例如增加到 1 公升豆漿配 5 ml (1小匙) 鹽滷
2. 量度熟煮的豆漿，室溫或冰箱取出都可以，邊攪拌邊緩慢滴入鹽滷，攪拌時間不要過長
3. 立刻倒入容器，蒸皿選較重的陶瓷碗較佳。水滾後放入蒸鍋裡，隔水大火蒸 10 分鐘，蒸的時間依據容量大小，豆漿越多容器越大，凝固的時間越長
4. 我做了全蓋和不全蓋版本。全蓋溫度太高凝固速度較快，做好的豆花有氣泡，口感沒那麼嫩滑。鍋蓋不全蓋凝固速度較慢，讓蒸氣排出 降低溫度，豆花沒有氣孔，口感較Q
【內酯豆花 ♦ 材料】
- 無糖豆漿 500 ml
- 葡萄糖酸內酯 1 g
【內酯豆花♦ 做法】
1. 內脂是白色粉末狀無味結晶，用飲用水溶化
2. 內脂豆花，需要豆漿加熱至75～85°C，因為凝固速度慢的特性，豆漿可倒入電鍋裡直接加熱，我的電鍋加熱功能可至 76°C，加蓋後 12 分鐘，豆漿溫度已經到達 89°C，看到細眼泡泡
3. 電鍋保持開啟，攪拌豆漿，緩緩倒入葡萄糖酸內脂液，加蓋再悶 20 分鐘，每種電鍋的加熱溫度不一，製作的份量若有改變也要調整時間，所以溫度和時間的配合要自己測試
4. 豆花成功凝固可舀出品嚐
【吉利丁豆花 ♦ 材料】
- 無糖豆漿 1000 ml
- 吉利丁片 五片 6.5 g
【吉利丁豆花 ♦ 做法】
1. 每個廠牌重量不一要仔細秤重，吉利丁片剪成小塊，加入室溫飲用水，把黏在一起的吉利丁片分開，讓每一片都接觸到水，泡軟後瀝乾水份備用
2. 熟豆漿放入鍋裡加熱至70°C，熱度足夠吉利丁片溶解就可以，放入吉利丁片，攪拌直至完全溶化
3. 倒進乾淨容器中，撇掉泡沫，放入冰箱冷藏至少四小時，至完全凝固即可
4. 這個比例做出來非常嫩滑，若想要脫模後能保持形狀，可增加吉利丁片
5. 吉利丁豆花只能冷吃，不然吉利丁遇熱可能會溶化，變回豆漿
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Tofu and tofu pudding are made by mixing cooked soy milk with a coagulant, causing the proteins in the soy milk to react with the coagulant and solidify. The resulting consistency varies depending on the type of coagulant used.
By combining cooked soy milk with a coagulant, the heated soy protein particles are suspended in water. The protein in the soy milk carries a negative charge, while coagulants such as gypsum or salt contain positively charged ions such as magnesium, calcium, and iron. As the temperature rises due to catalytic reactions, the mixture solidifies into a delicate and smooth tofu pudding. The coagulant used affects the final outcome of the product. Today, I will be using four different coagulants to make tofu pudding. Tofu pudding only three indgredients: soybean, water and coagulant. Choosing the right type of soybeans and water is crucial for taste, and the aroma and variety of soybeans used contribute to the freshness of the final product. I prefer using the non GMO Dongnong 690 sprouting soybeans, as their ability to sprout indicates their freshness.
The ratio of soybeans to water for making soy milk should be 1:10. If using store-bought soy milk, make sure it is unsweetened and contains more than 3g of protein per 100ml, which can be measured with a soy milk concentration meter. The soy milk concentration for making tofu pudding should be 5 degrees or higher.
The water content of the soy milk, its concentration, the proportion of coagulant used, heating temperature, and solidification speed all affect the smoothness and firmness of tofu pudding. Regardless of the type of coagulant used, whether it is mixed or stirred, it is important to mix the soy milk and coagulant evenly.
The concentration of the soy milk directly affects the firmness of the tofu pudding. A ratio of 1:8 soybeans to water produces harder tofu pudding, while a ratio of 1:10 results in a softer texture.
The longer tofu pudding is left, the more water it will release.
Homemade soy milk can be made with a stone mill or a soy milk maker, but it is important to strain the residue so that the resulting tofu pudding is smooth and delicate. I have a video demonstrating how to make soy milk with a stone mill that can be revisited.
【Gypsum Tofu Pudding】
The chemical component of edible gypsum is calcium sulfate, which is relatively insoluble in water. When added to soy milk, it solidifies slowly but evenly, leaving behind a significant amount of water. Starch, such as cornstarch or tapioca starch, is often added when using edible gypsum to create a more tender and chewy texture.
【Nigari Tofu Pudding】
Bittern or nigari, is the salt solution formed when halite (table salt) precipitates from seawater or brines.
Nigari is a common ingredient used to make tofu pudding, primarily consisting of magnesium chloride and calcium chloride, which dissolve easily in water. When added to soy milk, it acts quickly to solidify it. A ratio of 2ml of Nigari to 400ml of soy milk is commonly used. However, if the salt is not fine enough, using too much can result in a bitter and sour taste.
【GDL Tofu Pudding】
Glucono delta-lactone (GDL) is a natural food additive used to increase the acidity of soy milk, which causes it to solidify. This hydrolysis and solidification process occurs slowly, resulting in a silky and smooth texture similar to that of silk cloth. GDL tofu pudding has a high water content, but if more GDL is added, it can become firmer with a texture similar to Japanese silk tofu.
【Gelatin Tofu Pudding】
The last type of coagulant is gelatin sheets. The principle behind using gelatin to make tofu pudding has nothing to do with positive or negative ions. Gelatin is an animal-based protein that dissolves into a sticky substance when heated at high temperatures and mixed with water. As it cools, the activity of the protein molecules weakens, causing them to bond together and form a mesh-like structure that traps water and creates a jelly-like texture. Gelatin sheets have a more glossy and elastic texture than gelatin powder, which makes them more suitable for making tofu pudding.
【Homemade Soy Milk】- 1 liter of soy milk
Organic Soy Bean – 100g
Water – 1100ml
Please refer to the blog posts “Stone-milled Tofu” and “Soy Yogurt” below for the recipe of homemade sugar-free soy milk.
【Gypsum Tofu Pudding ♦ Ingredients】
- Homemade unsweetened soy milk – 1000ml
- Food-grade gypsum powder – 1 teaspoon
- Cornstarch – 2 teaspoons
- Room temperature drinking water – 2 tablespoons
- Tofu pudding insulation wooden bucket – 18cm in diameter with a 14.5cm inner diameter
【Gypsum Tofu Pudding ♦ Method】
1. Measure the weight of the gypsum powder accurately.
2. Add cornstarch or tapioca starch to a container, along with room temperature drinking water, and stir to form a thin paste. To ensure that the soy milk and paste are mixed evenly, the thin paste should completely cover the bottom of the container.
3. Heat the soy milk to 96°C. Do not leave the soy milk unattended while heating, because it boils quickly. The higher the temperature, the faster the coagulation reaction. If the temperature is too high, the tofu pudding will be coarse and not smooth enough. If the temperature is too low, the tofu pudding will not coagulate. Since the foaming reaction is different for each type of pot, it is not recommended to guess the temperature based on the foaming reaction alone. Please use a thermometer to measure the temperature accurately. Once the soy milk reaches 96°C, remove it from the heat immediately.
4. Shake the paste again before pouring the soy milk into it to prevent the starch and water from separating.
5. Slowly pour the 96°C soy milk from a distance of about 30 cm above the container into the thin paste. Each time the liquid is transferred, the temperature drops by about 2°C. Once the soy milk is poured in, the temperature should be 94°C, and any foam on the surface can be ignored.
6. Let it sit for 30 minutes without covering it. Once it coagulates successfully, remove the foam from the surface. If you prefer a softer and tender texture, enjoy it while it is still warm. If you prefer it cold, refrigerate it in the fridge, which will make it a little firmer.
7. Pour the ginger black sugar water to keep warm, sprinkle a little homemade brown sugar powder (beanpanda.com/145723), made by grinding homemade brown sugar in a grinder.
【Nigari Tofu Pudding ♦ Ingredients】
- 400 ml of unsweetened concentrated soy milk at room temperature
2 ml of liquid Nigari
【Nigari Tofu Pudding ♦ Instructions】
1. Use a 3ml syringe to measure the liquid Nigari . If you don’t have suitable equipment, it is recommended to use a larger amount of soy milk to reduce the error, such as increasing the amount to 1 liter of soy milk with 5 ml (1 teaspoon) of salted brine.
2. Measure the cooked soy milk at room temperature or refrigerated. Slowly drip the salted brine into the soy milk while stirring. Do not stir for too long.
3. Immediately pour the mixture into a container. A heavier ceramic bowl is preferred for steaming. Put it in the steaming pot with boiling water and steam for 10 minutes over high heat. The steaming time depends on the size of the container. The larger the container and the more soy milk, the longer the coagulation time.
4. I made versions with and without a lid. A covered version coagulates too quickly due to the higher temperature, resulting in bubbles in the finished tofu pudding and a less tender texture. An uncovered version coagulates more slowly and allows steam to escape, reducing the temperature, resulting in a tofu pudding without bubbles and a chewier texture.
【GDL Tofu Pudding ♦ Ingredients】
- 500 ml of unsweetened soy milk
1 g of glucono delta-lactone
【GDL Tofu Pudding ♦ Instructions】
1. Glucono delta-lactone is a tasteless white crystalline powder that dissolves in drinking water.
2. To make lactone tofu pudding, heat the soy milk to 75-85°C. Due to its slow coagulation speed, the soy milk can be heated directly in an electric rice cooker. My rice cooker can heat up to 76°C, and after 12 minutes with the lid on, the temperature of the soy milk has reached 89°C and small bubbles can be seen.
3. Keep the rice cooker on and stir the soy milk. Slowly pour in the glucono delta-lactone solution, cover it, and let it sit for another 20 minutes. The heating temperature of each rice cooker is different, so the time needs to be adjusted if the amount of soy milk used is changed. Therefore, the combination of temperature and time needs to be tested by oneself.
4. Once the tofu pudding has successfully coagulated, it can be scooped out and tasted.
【Gelatin Tofu Pudding ♦ Ingredients】
- 1000 ml of unsweetened soy milk
- 5 sheets of gelatin, weighing 6.5 g
【Gelatin Tofu Pudding ♦ Instructions】
1. Weigh the gelatin carefully as the weight may vary by brand. Cut the gelatin sheets into small pieces and add them to room temperature drinking water. Separate the gelatin pieces that are stuck together so that each sheet is in contact with water. After soaking until soft, drain the water and set aside.
2. Heat the cooked soy milk in a pot to 70°C. Once the temperature is high enough for the gelatin to dissolve, add the gelatin pieces and stir until completely dissolved.
3. Pour the mixture into a clean container, remove any foam, and refrigerate for at least four hours until completely solidified.
4. This proportion produces a very tender and smooth texture. If you want the tofu pudding to maintain its shape after demolding, increase the amount of gelatin.
5. Gelatin tofu pudding can only be eaten cold, as gelatin may melt when exposed to heat, turning back into soy milk.
不少网上人认为1:8的水,但你说1:10,是否太多了而不成功? 尤其用盐卤.
看視頻，非常成功