豆腐布甸

口感清爽嫩滑又有香濃豆腐味, 除左邪惡既雪糕之外, 夏日炎炎消暑甜品既另一個選擇~

IMG_3653

材料

蒸煮滑豆腐 1盒(細)
無糖豆漿 200ml
低脂忌廉 100ml
魚膠粉 10g
砂糖 30g
生果(裝飾用) 適量

做法

1) 豆腐放入攪拌機內加入50ml無糖豆漿打成幼滑豆腐漿IMG_3655

2) 用一大碗盛起備用IMG_3659

3) 其餘無糖豆漿,低脂忌廉,砂糖倒入小鍋用小火煮熱至冒煙(不用滾起), 之後取出當中2湯匙攪溶魚膠粉IMG_3661

4) 之後將步驟3) 的甜豆漿及已溶成液體的魚膠液倒入豆腐漿內拌勻IMG_3665

5) 之後過篩隔渣IMG_3668

6) 之後倒入容器內放入雪櫃雪至凝固IMG_3669

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