超简易豆花布丁

超简易豆花布丁

Copy from Cook. Bake.Love

Link: http://angelcookbakelove.blogspot.com/2012/07/super-easy-soya-beancurd-pudding.html

材料：

市售带糖豆奶 1公升，室温（例如维他奶，Yeo’s, Drinho)
燕菜粉 ½ 茶匙 + 1/3 茶匙（我用美人鱼牌）

做法：
1）把燕菜粉加入一杯豆奶里，拌至溶解。把剩余豆奶倒入锅里，小火煮。
2）豆奶加热到温热时加入混合了燕菜粉的豆奶，用小火边煮边搅拌，直到冒烟，锅子周围开始冒小气泡，继续小火煮约1分钟，熄火（不要煮到大滚）。
3）轻轻顺着汤匙的背把豆奶倒入容器里以避免大气泡，如有气泡可用汤匙舀掉。待豆奶冷却后收入冰箱至少3-4个小时直到豆奶凝固。隔夜为佳。从冰箱取出后马上享用。（过滤比较滑嫩）


Super Easy Soya Beancurd Pudding

Ingredients：
1L store bought sweetened soya milk, room temperature (eg. Vitasoy, Yeo’s, Drinho)
½ tsp + 1/3 tsp agar-agar powder (I used Pearl Mermaid brand but I am sure other brands work as well) 

Method:
1) Dissolve agar-agar powder in one cup of soya milk. Pour remaining soya in a saucepan and heat up over low heat.
2) When the soya milk becomes slightly hot, add the soya milk/agar-agar powder mixture, cook over low heat, stir from time to time till very gentle boil (only see bubbles at the edge of saucepan) and continue to simmer over low heat for about 1 min. Remove from heat. 
3) Pour the soya milk into containers gently over the back of a tablespoon to avoid air bubbles. Scoop away bubbles on top (if any). Cool down to room temperature and refrigerate till set (about 3- 4 hours). Best chill overnight. Serve immediately after taking out from fridge.