Homemade Lactone Soft Tofu***自家製內酯嫩滑豆腐***EP10

The last episode I introduced how to make lactone silken tofu pudding and made sweet tofu pudding with pumpkin sticky balls😋😋. This time I want to show you how to make a lactone soft tofu. Of course, homemade tofu is the best, and it is not as difficult as you think😅😅. The ingredients are very simple and there are no additives, so you can eat more safely🥰🥰.


Hope you like this recipe and share it with your beloved family❤️❤️

***** RECIPE*****

Lactone Soft Tofu
Ingredients :
1. Dried soybeans 300g
2. Water 2000ml for soaking
3. Water 2000ml for cooking
4. Glucono Delta Lactone (GDL) 6G
warm water 3 tbsp (below 40c)

Methods :
1. Soak the dried soybeans overnight (or 8 hours) in 2000ml of water. After being fully absorbed and hydrated, the size of the soybean will increase approximately three times. Discard the soaking water, rinse the beans and drain.
2. Put the soybeans into a high-power blender or soy-milk machine using the stirring vegetable mode, Divide the soybeans into equal parts twice, add 1000 ml of water each time, stir and mix until the soybeans melt into a slurry.
3. Prepare a medium-sized pot and add soy milk, heat it on a low heat to about 35c, then turn off the heat.
4. Transfer the slightly hot soy milk to a soy milk filter mesh bag or a relatively thick cotton cloth, and use clean hands to squeeze the soy milk out of the mesh bag into a bowl. If you don’t have a mesh bag, you can also use a fine strainer to sift out the soy milk
5. Transfer the soy milk to the pot and heat it over medium-low heat until you see a few steams escaping from the soy milk (do not go away at this time because the soy milk will boil quickly), then turn to low heat and continue to cook the soy milk for 3 to 5 minutes, The whole journey takes about 30 minutes.
6. In a small bowl, dissolve 6 grams of Glucono Delta Lactone with 3 tablespoons of warm water(below 40c). Pour the hot soy milk into a bowl (the temperature of the soy milk must be between 75 and 90 degrees Celsius), and pour it into the prepared bowl quickly in one go. Quickly remove air bubbles on the surface, and then close the lid. Let the tofu sit at room temperature for 10 to 15 minutes without moving it. (For 150 grams of soybeans, the recommended dosage of Glucono Delta Lactone is 2.5 to 3 grams. The more the amount, the harder it will solidify and the taste will be sour).
7. Transfer the tofu to the prepared mould and place a layer of cheesecloth. Then place a heavy object on top of it to press it down. Let your tofu sit for 15 to 30 minutes to firm up.
8. After 30 minutes, take out the tofu cover with plastic wrap and put it in the refrigerator for later use.