【外傭好煮意】自製豆腐花 Homemade Chinese Tofu Pudding

1. 將石膏粉及生粉加入深盤中，加入3湯匙水攪勻至溶化。另用煲將豆漿用中火煮滾；煮時要小心看火，因為加熱中的豆漿很容易溢出鍋。

2. 把深盤中的粉漿再次拌勻，然後將煮滾的豆漿從鍋中倒進盤裡。注意倒入時，鍋與盤間需保持約1呎的高度，這會令豆漿和粉漿更易攪勻。

3. 撞入豆漿後，要快手撇去面上的泡沫。在深盤上蓋上乾布，再蓋上蓋，靜置20-30分鐘至豆腐花凝固。

4. 享用時豆腐花上加入冰糖水或黃糖。

1. Add corn starch and gypsum powder into a deep container (with a lid) and mix together with 3 tablespoons of water until fully dissolved. Then bring soy milk to the boil in a pot. Pay attention while boiling as soy milk overflows easily.

2. Stir well again the powder mixture in the container. Pour in the boiled soy milk from approximately 1 foot above the container as this helps the mixing process.

3. Remove any bubbles from the surface of the soy milk with a spoon. Cover the container with a dry towel then put the lid on. Do not move or shake the container and let it stand for 20-30 minutes until the tofu pudding is set.

4. Serve with rock sugar syrup or brown sugar.

小貼士：

我試用過多個品牌的豆漿，最後發現用「豆腐主義」的豆漿做出來的豆腐花最滑最香，所以這個品牌是我的首選；其次「維他山水豆漿」也不錯，百佳有售。

 I have tried this recipe with soy milk from different producers, the best by far is the one made with Tofulism's soy milk. My second choice is Vitasoy San Sui Soymilk, which is available at supermarkets.

食譜出處：

《外傭入廚手記：星級菜自家煮》

作者：Bonnie 玻璃朱

出版社：香港青馬文化事業出版有限公司

感謝香港青馬文化事業出版有限公司授權提供食譜。