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Salted Eggs / 腌制咸蛋

Monday, November 12, 2007

Salted Eggs are very popular in China and some other Asian countries. They are mainly boiled or steamed, and served with plain congee, or cooked with other ingredients. You can use both duck and chicken eggs, though the taste can be somewhat different, esp. the yolk....much less rich. The yolk is used as stuffing in Chinese moon-cakes to symbolize the moon.

  • 150 g Sea salt
  • 45 ml Jiafan rice wine
  • 10 Fresh eggs, preferably duck eggs
  • 150克 海盐
  • 45毫升 加饭酒
  • 10粒 鸡蛋(用鸭蛋最佳)
  1. Bath the eggs in a small bowl filled with rice wine. Coat each egg with a layer of sea salt and place them in a Ziploc bag and let stand in a cool place (not refrigerator) for about 3 weeks.
    用加饭酒给每个鸡蛋洗洗澡,然后滚上一层海盐。放到密保诺拉链式密实袋封紧。放在阴凉的地方(不要放在冰箱),等上大约3星期。
  2. Remove eggs from salt bath and store them in the refrigerator if not ready to use immediately. Yolks should be a bright orange color and quite firm. The white should be slightly cloudy and still runny.
    腌制好了后的咸蛋,如果不全部用完,那么将盐滤掉后放到冰箱保存。腌制好的蛋黄应该是完全凝结了且颜色是很亮的桔黄色。蛋白液有点浑浊且呈流动性。

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Traditional German Hard Rolls Broetchen

Saturday, November 10, 2007

They are known in Germany as Brötchen, Semmeln, Broodje, Schrippen, Wecken or Rundstücke depending on the region. Brötchen can be found in small bakeries all over Germany. They have a crunchy crust and a soft interior.

  • 280 g All-purpose flour
  • 175 ml Warm water
  • 3 g Active dry yeast
  • 1 tsp Sugar
  • 1 tsp Salt
  • 1 Egg white
  • 2 tbsp Milk
  1. In a small bowl, mix yeast, sugar, and 35 ml water. In a large mixing bowl pour into flour and form a well in the center. Pour the yeast mixture into the flour well but do not mix with the flour. Cover the mixing bowl and let stand for 10 minutes.
  2. Add in remaining water and mix at the low speed for 2 minute. Sprinkle in salt and blend at low speed. Increase the speed and continue to knead the dough until smooth. Put dough in a lightly greased bowl and cover with a plastic wrap. Set aside for 45 minutes in a warm corner. Turn out the dough and lightly press to flatten out the large air bubbles. Fold four sides of the flatten dough over into the center. Round up and place the dough back in the bowl and 45 minutes later, repeat the folding. After folding, let the dough rise covered until doubled in the bowl.
  3. Divide the dough into 6-9 equal portions and form into oval rolls. Place on a baking tray with parchment paper dusted with some flour. Cover with kitchen towel and let rise until doubled in volume, about 40 minutes. Preheat the oven to 220C/425F. In a small bowl, lightly beat the egg white with the milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Just before baking, make a cross in top of each bun by snipping dough with scissors. Bake for about 18 minutes or until the tops are golden brown. Remove to a wire rack and cool.


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Thong Sui-Sweetened Lotus Seeds Longan Soup

Saturday, November 03, 2007


Desserts are for sure not the type of food Chinese people eat on a daily basis. But this sweetened soup/thong sui is definitely very popular and very often served after meal as a dessert, or even in afternoon as a pick-me-up sweets.
Lotus seeds are made into paste used as a mooncakes filling, or stewed with chicken as kind of tonic soup. If you happen to have attended a Chinese wedding banquet, a sweetened soup prepared with red beans and lotus seeds will be served before everything else. Lotus Seeds( Lian Zi in Chinese language)symbolize the newlyweds being blessed with a child soon, and Red Beans (Hong Dou in Chinese language)stands for power and energy.

  • 100 g Lotus seeds
  • Pinch of baking soda
  • 40 g Longan fruit, dried
  • Some rock sugar
  1. Put dried lotus seeds into a pot. Pour in enough tap water to cover the lotus seeds and add baking soda. Set aside for 2 to 3 hours. Drain, then wash thoroughly.
  2. Add cleaned and soaked lotus seeds, together with dried longan and rock sugar in the electric pressure cooker. Close the lid and turn the knob to bean-cooking cycle to simmer about 18 minutes. Do not try taking the lid off until the pressure release completely. Serve hot or cold as desired.



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Okara Raisin Rolls With Tangzhong Starter

Friday, November 02, 2007


Okara or soya pulp is the fiber remnant of soya milk or bean curd making. This high fiber and protein contained Okara
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has been just used to feed the pigs in China (well....at least some parts of China) or even worse, treated as waste. Its nutritious value starts attracting attention of consumers...well....not enough though....so here is another simple recipe for those who love bread......and of course okara too.

  • 260 g All-purpose flour
  • 80 g Tangzhong Starter
  • 80 ml Lukewarm water
  • 25 g Sugar
  • 4 g Active dry yeast
  • 1 Egg
  • 3 g Salt
  • 40 g Okara, roasted and ground
  • 20+50 g Peanut butter
  • 65 g Raisin (soak in warm water for 30 minutes and drain)
  1. In mixing bowl, dissolve the sugar in warm water. Sprinkle in yeast and sit for 10 minutes. Add in flour, starter and egg. Stir until combined. Add in the rest of the ingredients, except 50 g of peanut butter, and knead at medium speed until a smooth, elastic and moist dough forms, about 5 minutes.
  2. Shape the dough into a ball and place it in a well-oiled bowl, turning to coat completely on all sides with oil. Cover the bowl tightly with plastic wrap and set to rise in a draft-free warm place until doubled in bulk, about 1 to 1-1/2 hours.
  3. Punch down dough. Turn out onto lightly floured surface and shape into a smooth ball. Cover and et rest for 10 minutes. Flatten to remove air bubbles. Roll into rectangles about 2cm thick. Spread 50 grams of peanut butter over the dough. Fold the bottom third of the rectangle up toward the centre, and the top third down to make a neat square. give the square a quarter turn to the left. Roll out the dough into a long rectangle. Again fold into thirds. Turn again and roll out into a 14x8-inch rectangle.
  4. Now roll into a log and seal the ends. Slice the roll into 14 equal pieces and place one in each greased muffin tin or paper muffin cup. Cover and let rise 45 minutes until doubled. Brush the top with whole egg wash and bake in a preheated 180C/350F oven for about 20 minutes until golden. Remove and cool on rack.



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Cheese Rolls With Tangzhong Starter

Tuesday, October 30, 2007
Ingredients AIngredients BIngredients C
  • 195 g Bread flour
  • 102 g Cake flour
  • 6 g Dry active yeast
  • 6 g Salt
  • 30 g Sugar
  • 45 g Butter or margarine
  • Some Gouda cheese shreds
  • Dried parsley and paprika powder
  1. Add dough ingredients A and B in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue mixing for 3 minutes until dough is formed. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.
  2. Ferment the dough in a lightly greased plastic bag for 1 hour, leave in a warm place until dough is double in volume. Punch the dough down to release gases produced in the fermenting process. Divide dough into 9 portions, each 60 grams, and round up. Let stand for 10 minutes at the room temperature.

  3. Press down each small dough to release gas. Using your hands, gently roll and form each into a narrow loaf, similar to olive, about 20-25 centimeters long. Let rise for about 40-60 minutes.

  4. After rising, brush the dough with egg wash and sprinkle with some Gouda shreds. Bake in a preheated 175C/350F oven for about 15 minutes. Taking out and sprinkle with parsley and paprika powder.
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Crusty Country French Bread(and my "brick-oven")

Friday, October 26, 2007



Inspiration: Dan Lepard (the handmade loaf), and Baker's Manual

Sourdough breads take advantage of the unique tangy flavors produced by “wild” yeast and bacteria. Once you get to understand your own sourdough starter, the results would just get better and better....hmmm...that chewy, tangy, crusty....sourdough bread.

  • 1 cup Sourdough starter
  • 300 g German #550 flour
  • 500 g German #405 flour+extra flour for kneading
  • 400 ml Lukewarm water
  • 18 g Salt
  1. Put the starter, bread flour, half of AP flour, and one cup of water into a large bowl of mixer attached with dough hook. Mix well and let proof 2 hours at room temperature in a covered plastic container. Then transfer it into the refrigerator to ferment overnight.
  2. Next morning you take the dough out and return it to the mixer. Add in salt, remaining water and flour, one fourth at a time, until you have a smooth dough ball. Put the dough in a large bowl covered tightly with plastic wrap and a damp cloth to follow. Let rise in a warm place for 3 hours until doubled in volume.
  3. Scrape the dough onto a lightly floured work surface. Divide the dough into three or four pieces. Shape each into a ball and let the dough rest, covered with plastic wrap, for 30 minutes. Form each of dough ball into an oval and place them on the prepared tray lined with a linen cloth or baking paper dusted with flour. Sprinkle the loaves with flour and cover them loosely with plastic wrap or a kitchen towel. Let rise for 45-60 minutes.
  4. Place a small pan for water on the bottom shelf of the oven and preheat the oven with baking stone. (I placed a layer of bricks at the bottom of my old oven. It works very well. If you need bake more bread, just place one more layer of bricks on a baking tray. ) to 220C/425F. Make a couple of slashes on the top of each dough. Five minutes before baking, pour 1 cup of hot water in the pan to form steam and provide a moist environment for the bread. Place the dough on a baking tray, brush with some water and bake for about 35-40 minutes on the middle shelf of the hot oven until golden brown, about 25 minutes. Remove the rolls from the oven and cool on a rack for at least 2 hours before slicing.


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Tangzhong Starter - Water Roux Starter via Starch Gelatinization

Friday, October 19, 2007


A Tangzhong starter / Water roux starter is a mixture of flour and water. That is to combine together one portion of bread flour and five portions of water by weight in a pot. Heat up the mixture to bring out the gelatinization of starch in flour. What makes the bread baked with this kind of starter difference is Starch Gelatinization, which helps to engage more water, namely more water will be absorbed, to provide a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness.

  • 50 g Bread flour
  • 250 ml Water
  1. In a bowl, whisk together the water and the flour until the mixture is well blended and lump free. Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes.
  2. Remove from heat and cover loosely with plastic wrap to prevent from drying. Store the starter in the refrigerator after after completely cooling down. To use the starter, measure out the amount called for in a recipe and let it warm to room temperature. Unlike sourdough starter, this special Tangzhong starter doesn't improve its flavour with age. So it's preferably to use up in 3 days.


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Pumpkin Pie

Sunday, October 14, 2007



Autumn. Some call it Fall. It is the one that many people enjoy very much. Pavements covered with brightly-coloured fall leaves, varieties of nuts, chill in the air, Halloween, seasonal moodiness, and the days get shorter....Still nothing express AUTUMN better and more than a piece of delicious spiced pumpkin pie in the afternoon.

CrustFilling
  1. Sift the flour, salt and sugar into a bowl. Add the butter. Rub into the flour with a fork until the mixture resembles fine crumbs. Add in ice water to the flour mixture and gently mixing dough after each addition until dough forms a ball. Wrap the ball of dough with greaseproof wrapper and chill it for 30 minutes.
  2. Take out the dough and place it between 2 baking paper and roll out to a circle about 3mm thick. Place it onto a 9-inch heart-shaped baking tin, draping it gently. With the fingertips, ease the dough into the tin, gently pressing it smoothly over the bottom without stretching it. Trim the excess.
  3. Prick the bottom of the pastry case all over with a fork. Return to the fridge for anther 30 minutes. Preheat the oven to 180C/350F.

  4. Lay a baking paper or tin foil on the pastry case and put enough dried beans to cover the bottom thickly. Bake the case in a preheated oven 180/350F for 18 minutes, remove the paper or foil and beans. Prick the bottom again with a fork. Return to the oven and bake for 10-15 minutes. (Bake custard and cream filling can make pastry soggy, so the cases for these tarts are often given an initial baking before the filling is added. Such prebaking is referred to as baking blind. The purpose of using weights is to prevent the bottom of the pastry case from rising too much and becoming distorted, thus keeping its neat shape.)
  5. Mix all the ingredients, except nuts, for the filling until all well-combined and pour into pie crust. Then sprinkle the top with pine nuts. Bake in a preheated 180C/350F oven for 45 minutes.


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Braised Beef Brisket With Carrots

Sunday, October 07, 2007




Briskets is the cut from breast section, under the first five ribs. Although many other animals have briskets, the term here is to describe beef.

  • 750 g Beef brisket
  • 2-3 Carrots
  • 2 tbsp Cooking oil
  • 4-5 Ginger slices
  • 1 stalk Scallion
  • 2 clove Garlic, sliced
  • 1/2 tbsp Sweetened flour paste
  • 2-3 tbsp Sambel ulek
  • 2 tbsp Jiafan rice wine
  • 1 Star anise
  • 6 Szechuan peppercorns
  • 2 tbsp Dark soya sauce
  • 2 tbsp Maggie sauce
  • 1 tbsp Caster sugar
  • 3-4 cup Water
  • Salt & chicken bouillon
  1. Peel and diagonally cut the carrots across. Roll it a quarter of a turn and cut off the next piece diagonally again. Cut scallion into chunks. Thoroughly rinse the brisket and cut into large pieces. To get rid of the blood and slime effectively, plunge brisket into a pot filled with boiled water and let stand for 15 minutes.
  2. Heat up a frying pan with oil. Stir in slices of ginger, onion, garlic, star anise and peppercorns until aromatic. Add in sweetened flour paste, sambel ulek rice wine, sugar and soya sauces Stir briefly. Add in briskets and carrots. Stir till all ingredients blended. Turn off the heat.
  3. Transfer the whole mass into an electric pressure cooker. Fill in water to just cover all the ingredients. Close the lid and turn the knob to pork cooking cycle. After cooking, the cooker automatically enters the "keep warm" status. After cooling, return the briskets into the frying pan and stir over the high heat until the whole mixture has thickened. Season with chicken bouillon and salt as needed. You can also thicken the mass by adding in one tablespoon of starchy solution and serve with steamed rice.

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Soya Milk Prepared With Soya-milk Maker

Wednesday, October 03, 2007

Soya milk is full of proteins, Vitamin-B and isoflavones. I am talking about REAL SOYA MILK, not those diluted one, or the soya beverages, which probably contain much of sugar. In supermarkets we can easily buy them in powder form, and they are no exception sweet. Street vendors sell just watery soyamilk. Therefore, homemade soya milk starts to gain its popularity.

  • 55-60 g Soya beans
  • 700 ml Warm water (70C/158F)
  • 1量杯/55-60克 黄豆
  • 700毫升 温水 (70C/158F)
  1. Measure dry soybeans with the included measuring cup, about 55-60 grams. (I use JYDZ-15B soya-maker) Rinse the measured soybeans 2-3 times until water is clear. Discard the damaged beans and cover them with 3-4 times of water. Soak 8-10 hours at room temperature. After soaking, wash soybeans thoroughly with fresh water. Rub the skins off for a more smooth drink.
    用随机搭配的量杯勺出一平杯干黄豆,大约是55克。(我使用的是九阳豆浆机JYDZ-15B)黄豆清洗2-3次直到水清澈即可。挑出坏豆不用。用3-4倍清水,室温浸泡豆子8-12小时。泡好的豆子务必再用清水洗净才可以使用。搓去黄豆皮这样做出来的豆浆更顺滑。


  2. Place the soaked soya beans into the cup, and fill with warm water between the water level marks. It is quicker to make soya milk with warm water. Attach the filter to machine head and position machine head onto the cup. Connect power and press the SOYABEAN button to start. The whole process takes 8-10 minutes. Multiple audio beeps with a flashing light indicate the soya milk is ready. It may be consumed immediately. Filter through a colander to yield drink with a less grainy and creamier texture. Enjoy the fresh made soya milk with self-made yau-char-kwai.
    黄豆放入杯内,加入温水至水位线之间。用温水可以缩短制浆时间。拉法尔网装上机头,然后正确放入杯体。通电源,按下全豆豆浆键。制浆过程大约8-10分钟,完成后机器会用声光提示豆浆已好。喜欢口感更细腻顺滑口感的豆浆,可过滤后饮用。搭根自制油炸鬼,蘸着豆浆吃。

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Okara Honey Bread

Saturday, September 29, 2007



Okara or Soya pulp is low in fat, high in fiber, and also contains protein, calcium, iron, and riboflavin. If you make soya-milk by soya-maker
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, then the soya pulp/okara shall be cooked during the process. Or you will need to steam or bake the raw okara for about 20-30 minutes before applying to a recipe.

  • 330 g All-purpose flour
  • 5 g Active dry yeast
  • 150 ml Lukewarm soya milk
  • 2-3 tbsp Honey
  • 2/3 tbsp Salt
  • 80-100 g Okara, roasted
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  • Cumin, sesame, poppy seeds, rolled oat, and oat bran for the topping, optional
  1. Combine flour, yeast, soya milk and honey in the bowl of a stand mixer fitted with dough hook. Knead on lowest speed until a rough dough is formed, about 3 minutes. Add in salt and okara. Increase the speed and knead the dough until smooth and springy, about 8 minutes.
  2. Lightly oil a mixing bowl and place dough inside. Cover with plastic wrap and allow to proof at room temperature for approx. 1 hour until doubled in bulk. Punch down dough and divide into two or three even pieces. Gently round each piece into a ball. Cover dough closely and let rest about 20 minutes.
  3. Press down and shape the dough into a loaf. Or divide the dough into 3 or 4 small even portions. Shape each into a round and place into a loaf pan. Or divide the dough into 2 portions and shape each into a log and place them in a loaf pan. Cover the loaf and set in warm place to rise until doubled in size. Brush the top with egg wash and sprinkle with desired topping, such as oat bran, poppy, caraway or sesame seeds. Bake in a preheated 180C/350F oven for about 35-40 minutes.



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Matcha-Green Tea Marbled Cheesecake

Tuesday, September 18, 2007

© 2022 | http://angiesrecipes.blogspot.com


© 2022 | http://angiesrecipes.blogspot.com


Matcha, which contains significant amounts of amino acids, is powdered green tea. Since antioxidant polyphenols ( the antioxidant effects of polyphenols appear to be greater than vitamin C) have been discovered in green tea, people start getting a bit way too much crazy for its health benefits.
Take a note that any possible benefits of green tea are negated if it's taken with milk as calcium neutralize antioxidants. So now you get the idea....those matcha smoothie, ice cream, cakes...ect.etct.... they might taste good, but may not as healthful as you think.

  • 1 layer 9-10-inch Sponge cake
  • 600 g Philadelaphia
  • 120 g White sugar
  • 3 tbsp Cornstarch
  • 3 Eggs
  • 200 ml Whipping cream
  • 15-20 g Matcha powder
  • 4 tbsp Hot water
  1. Line an 9 to 10-inch springform with baking paper. Place the cake layer onto the bottom. Preheat the oven to 175C/350F.
  2. Sift matcha tea powder into a bowl. Pour in hot water and blend together. Cream together philiadelphia cheese and sugar with electric mixer until blended. Sift in the cornstarch and then stir in eggs, one by one, mix until well-blended.
  3. Strain the whole mass through a sieve into a clean bowl. Combine the prepared matcha with 1/3 of the plain cheese mixture. Drop two batters alternately into the center of the prepared mould, gently strike the surface with a toothpick for marbled effect.
  4. Bake in the preheated oven in bain-marie for about 30 minutes, then decrease temperature to 160C/320F and continue to bake for 25-35 minutes. Remove from oven and cool completely on a rack. Chill for at least 4 hours before serving.

© 2022 | http://angiesrecipes.blogspot.com


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Lavender Cookies / 薰衣草曲奇

Monday, September 03, 2007



  • 113 g Margarine at room temperature
  • 60 g Icing sugar
  • 1 Egg, lightly beaten
  • 4 g Baking powder
  • 200 g Cake flour
  • 3 g Dried lavender buds
  • 113克 室温植物牛油
  • 60克 糖粉
  • 1个 鸡蛋,打散
  • 4克 泡打粉
  • 200克 低筋粉
  • 3克 干燥熏衣草
  1. Soak the lavender in hot water briefly, Drain and set aside. Stir together flour and baking powder. Set aside.
    熏衣草用热水稍微泡开,沥干放凉备用。面粉和烤粉混合过筛备用。
  2. Cream together the butter and sugar. Beat the egg, and blend into the butter and sugar in 3 times. Mix well after each addition.
    奶油室温软化,加糖粉打发至乳白色,然后把打散的鸡蛋分3次加入拌匀。每次加入都要拌匀后再添加,然后再拌匀。
  3. Mix in the lavender flowers and the sieved flour mixture. Cover the batter in greaseproof wrapper and chill for 1-2 hours.
    加入沥干的熏衣草拌匀,然后加入过筛的面粉混合物,拌成饼干面糊。用保鲜膜包好,入冰箱冰上1-2小时。
  4. Take out and divide it into 25-27 small portions. Shape dough into balls and place two inches apart on the tray lined with a baking paper. Lightly flatten them with a tablespoon.
    取出面团,均分25-27个小面团,搓成圆型,放到铺了烤纸的烤盘上,每个之间留出2寸的间距。然后用汤勺轻压成片状。
  5. Bake in the lower part of the preheated 175C/350F oven for about 20 minutes. Remove to wire racks and cool completely.
    放入已预热175C/350F的烤箱低层,烘焙约20分钟。架上晾凉。



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Pflaumenkuchen German Plum Cake

Friday, August 31, 2007



It is a moist tray- baked German plum cake. Enjoy this German Pflaumenkuchen with a cup of afternoon tea or coffee. Freeze them for another day if any left.

Quark Oil DoughTopping
  • 300 g German #405 flour
  • 1 tbsp Backing powder
  • 75 g Caster sugar
  • 1 package /8 g Vanilla sugar
  • Pinch of salt
  • 200 g Quark, low-fat
  • 100 ml Milk
  • 100 ml Sunflower oil
  • 1 kg Damson plums (or apples)
  • 50 g sugar
  • 1 Package / 8 g Vanilla sugar
  • 1 tsp Cinnamon, ground
  • 2 tbsp Almond slices (optional)
  • 2 tsp Powder sugar for dusting
  1. Whisk together the flour and baking powder in a mixing bowl. Add in the rest of dough ingredients. Starting on low speed, beat briefly with an electric mixer. Turn speed up to medium and beat until you have a smooth dough. Roll out the dough to 30x40cm onto a parchment lined backing tray.
  2. Preheat the oven to 180C/350F. Wash, dry and quarter the plums. Cover quark dough with the plum wedges. In a small bowl, combine together the sugar, vanilla sugar and cinnamon powder. Sprinkle the mixture and almond slices (if use)over the cake.
  3. Bake in the middle of the hot oven for about 35 minutes. Remove from oven. Dust the top with powder sugar. Cut into the squares and serve.



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Preparing Tofu With Gypsum / 制作石膏南豆腐

Sunday, August 26, 2007





  • 400 g Soya beans
  • 1.5 l Water for soaking
  • 3 l Water for grinding
  • 2 l Water for blanching
  • 1 tsp Baking soda
  • 400克 黄豆
  • 1.5升 浸泡用水
  • 3升 搅拌用水
  • 2升 焯豆用水
  • 1小勺 小苏打
Coagulant Solution凝固剂
  • 15 g Gypsum-calcium sulfate
  • 120 ml Warm water
  • 15克 石膏-硫酸钙
  • 120毫升 温水
  1. Clean soybeans by removing dirt and the damaged soybeans. Pour into a large deep pot filled with 1600 millimetres tap water (usually 3 or 4 times of the dry soybean by weight) and leave the soybeans to soak overnight at room temperature. Drain and rinse soaked beans again with tap water. Dehull the beans and the weight should gained twice, i.e. about 800 grams. Bring 2 liters of water to a boil. Add in baking soda, then the dehulled soya beans into the boiling water. Blanch for 8-10 minutes. Drain and rinse with hot water. Grind the blanched soybeans with 3 liters of water (in general, the ratio of water for grinding is 7-10 times of the dry bean by weight) in 2-3 batches into slurry in a blender for 3 minutes at high speed. Filter through a colander lined with cheesecloth to remove soya fiber-okara and to collect about 3 liters of soya milk.
    黄豆洗净,挑出杂质和坏豆。放入一个大且深的锅,加入1600毫升饮用水(通常浸泡水多于豆子重量的3-4倍即可)室温下隔夜浸泡。用清水再冲洗干净,去皮上秤,应该是原豆重量的双倍,也就是800克。大锅入2升水烧开,拌入小苏打,接着加入豆子煮8-10分钟。沥干后用热水清洗干净。把苏打水焯过的豆子和3升水(搅拌的水量一般是干豆子重量的7-10倍)分2-3次用搅拌机高速搅打3分钟成为浓浆状。过滤网铺上薄纱布,过滤出豆浆和豆渣。
  2. Divide the soya milk into two 3-liter deep pot and set them over medium heat and bring the whole mass to a boil. It will foam up while heating the mixture, skim it off with a ladle. Adjust the heat to low, continue to cook about 10 more minutes. As soya milk cooks, dissolve 15 grams of gypsum-calcium sulfate (the amount of coagulant used is 0.3-0.5% of cooked soymilk by weight) in half cup of warm water.
    把打好的豆浆分到两个3升左右大小的深锅,中火烧开。边煮豆浆,边撇去浮沫。豆浆煮开后,调低火候继续煮约10分钟。这时可以开始准备凝固剂了。15克硫酸钙-石膏(凝固剂用量约是煮好豆浆的0.3-0.5%)和半杯温水调开。
  3. Turn off the heat, but leave the pots on the glass tops to keep it hot. To be precise, the temperature should reach 95C/200F (with Nigari, the temperature should low down to 75C/160F). At this point, slowly pour in the gypsum solution in a few additions, stirring gently in one direction. Immediately stop stirring as the curd begins to form. Allow the curd to set without disturbing for 10-15 minutes.
    关掉火源,但不要移开锅,使其保持温度。测试后的温度读数应该在95C/200F。(如果使用盐卤的话,温度应该稍微低些,大约在75C/160F)。将调好的石膏凝固剂分次慢慢倒入热豆浆里,朝一个方向轻轻搅拌。豆浆开始凝固时,立即停止点浆及搅拌,静置10-15分钟。
  4. Now the chunks of forming curds stay at the bottom and yellowish liquid on the top. If there are still some milky areas after adding all the solution, mix additional one teaspoon of powder and two tablespoons of warm water. Gradually add in until no more white particles float. Transfer the curds into a tofu box lined with cheesecloth. Any container that has many small holes to allow residual liquid to drain can serve as a tofu mold. Fold cloth, cover with tofu lid and press with a heavy object, such as a pot of water, and allowed to sit for15 minutes or so. Remove tofu lid, unfold the cloth and remove the tofu. Place tofu in water and chill until needed.
    这时候你会看见豆腐脑和浮在表面类似乳清的浅黄色液体完全分离了。如果加入所有的凝固剂后仍有豆奶,那么再取一小勺石膏和2大勺温水调和。逐量加入直到看不见有漂浮的豆奶即可。将凝固的豆腐脑勺入铺好薄纱布的豆腐模子里。可以用任何带有排水小孔的容器都可以拿来当豆腐模子。翻好纱布盖上盖子后,在上面压上重物(比如一大盆水)静置大约15分钟。打开盖子,掀去纱布后取出豆腐。放入水里入冰箱保存,需要时取出使用。
  5. When making soya milk from JOYOUNG automaton, follow instructions as per user's manual. Add the soaked soya beans to the cup of the soya maker, then pour in water between the water level marks. Lock the head attached with cylinder in position. Plug in and press the START button. That’s all. Pour all the batches of soya milk into a large pot and simmer for about 10 minutes. Cool down to 95C/200F if using gypsum, and 75C/160F with nigari.
    如果你用的是九阳全自动豆浆机,那么要参照随机配送的使用手册来制作豆浆。分次将泡好的豆子放入杯体中,加水至上下水位线之间,将装好拉法尔网的机头正确放入杯体中,接通电源,按下豆浆健就可以了。豆浆都做好后回锅加温。温度要根据不同的凝固剂来调整。





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