传统豆花自己做+附珍珠，蜜红豆做法 Traditional Tofu Pudding [Dou Hua] | Emilee's Kitchen 愛米丽厨房

传统味道豆花自己做+附珍珠，蜜红豆做法 Traditional Tofu Pudding [Dou Hua]

注意事项：
1.煮红豆的时候，砂糖不可以一开始就加入，切记，切记。否则他就不会变软了。所以我们要煮到差不多软了，才加砂糖。想要更软，可以在前一个晚上就把红豆泡一泡。
2. 因为我是用市售的豆浆，所以可以直接使用。如果是自己煮豆浆的朋友，切记要把豆浆煮沸了，降温至85摄氏度，才倒入石膏粉浆内。
3. 珍珠，芋圆，地瓜圆，煮好不要放太久，因为会变硬，口感不好。可以一直性做多一点，收藏在冷冻室里，可以耐好几个月，要吃的时候拿出来用，很方便
4. 石膏粉我是在Ebay 上面买的，淘宝也有。石膏粉是最传统的做豆花方式，如果你想要古早味，石膏粉还是最正宗。当然你也可以用其他如鱼胶粉，盐卤， 可是口感是不一样的。

地瓜圆， 芋圆做法可以看看这里： https://youtu.be/PW4BuAGQc78

Tips：
1. When you cook the red bean, do not put the sugar in the beginning, otherwise, your red bean will not become soft anymore. That's why we have to cook until it is soften, only then we add the sugar. If you want it softer, you can soak the red bean in the water the previous night.
2. I use the store bought soy milk which can be used straight away, If you are making your own soy milk, you have to boil it for few minutes, then let it cool down to 85c before you pour into the bowl with the gypsum powder
3. Pearl, taro ball, sweet potato ball will become hard after few hours. I always make a bunch of those and leave it the freezer for months. It is a lot more convenient if I want to eat it again the next day.
4. Gypsum powder - I bought it from Ebay. Using Gypsum powder is the most traditional way of making tofu pudding. Of course you can use gelation or Glucono delta lactone (GDL), but the texture is different and the taste will be different too

For taro ball and sweet potato ball, please visit : https://youtu.be/PW4BuAGQc78