[{"@context":"https://schema.org","@type":"Article","headline":"古早味豆花 Traditional Tofu Pudding","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1782482756364.jpeg"],"datePublished":"2026-06-26 22:06:30+08:00","url":"/community/detailpost/b0b6373c-3e2b-499b-849b-be6f6639f711/食譜/古早味豆花-trad/sylam/445353","author":{"@type":"Person","name":"sylam","url":"https://www.ulifestyle.com.hk/community/user_profile/445353/sylam"},"text":"古早味豆花 Traditional Tofu Pudding\n\n經典的滑嫩滋味，在家就能輕鬆復刻！✨\nThe classic smooth and tender taste, easily recreated at home!\n—\n\n🛒 食材配方 Ingredients\n【豆花部分 Tofu Pudding】\n• 黃豆 Soybeans ｜ 200g\n• 清水 Water ｜ 1800ml\n• 內酯 GDL ｜ 3g\n• 溫水 Warm water ｜ 25ml\n\n【糖水部分 Syrup】\n• 水 Water ｜ 500ml\n• 糖 Sugar ｜ 60g\n—\n\n👩‍🍳 製作步驟 Steps\n1. 泡豆與磨漿 Soak & Blend\n黃豆浸泡 6-8 小時，加水打成細緻的生豆漿。\nSoak soybeans for 6-8 hours, then blend with water into smooth raw soy milk.\n\n↓\n2. 過濾與煮漿 Strain & Boil\n用紗布過濾 2-3 遍。大火煮沸後轉小火，續煮 5-7 分鐘。\nStrain 2-3 times with cheesecloth. Bring to a boil, then simmer for 5-7 mins.\n\n↓\n3. 調內酯水 Prep GDL\n將 3g 內酯用溫水完全融化，倒入深盆備用。\nDissolve 3g GDL in warm water, pour into a deep bowl and set aside.\n\n↓\n4. 沖漿點滷 Pour & Mix\n豆漿放涼至 80-90°C，從高處快速沖入內酯水中。\nCool soy milk to 80-90°C, then quickly pour it into the GDL water from a height.\n\n↓\n5. 靜置凝固 Rest & Set\n撇去浮沫，蓋上蓋子靜置 15-20 分鐘，期間切勿晃動。\nSkim off foam, cover and let rest for 15-20 mins. Do not move it.\n\n↓\n6. 熬糖水與享用 Syrup & Serve\n將糖與水煮融放涼。舀出豆花，淋上糖水即可享用！\nDissolve sugar in water and let cool. Scoop tofu pudding and drizzle with syrup to serve!\n—\n💡 成功秘訣 Pro Tips\n• 溫度是關鍵 Temperature is key\n\n沖漿最佳溫度為 80-90°C，太高會變老，太低無法凝固。\nThe best pouring temp is 80-90°C. Too hot makes it tough; too cold prevents setting.\n\n• 靜置不動 Keep it still\n凝固期間千萬不要晃動容器，讓它安靜成型。\nDo not shake or move the container while setting.\n—\n #古早味豆花 #傳統美食 #手工豆花 #食譜分享 #甜品控 #TofuPudding #TraditionalDessert #HomemadeFood #DessertRecipe #Foodie"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"古早味豆花 Traditional Tofu Pudding","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1782482756364.jpeg"],"datePublished":"2026-06-26 22:06:30+08:00","url":"/community/detailpost/b0b6373c-3e2b-499b-849b-be6f6639f711/食譜/古早味豆花-trad/sylam/445353","author":{"@type":"Person","name":"sylam","url":"https://www.ulifestyle.com.hk/community/user_profile/445353/sylam"},"text":"古早味豆花 Traditional Tofu Pudding\n\n經典的滑嫩滋味，在家就能輕鬆復刻！✨\nThe classic smooth and tender taste, easily recreated at home!\n—\n\n🛒 食材配方 Ingredients\n【豆花部分 Tofu Pudding】\n• 黃豆 Soybeans ｜ 200g\n• 清水 Water ｜ 1800ml\n• 內酯 GDL ｜ 3g\n• 溫水 Warm water ｜ 25ml\n\n【糖水部分 Syrup】\n• 水 Water ｜ 500ml\n• 糖 Sugar ｜ 60g\n—\n\n👩‍🍳 製作步驟 Steps\n1. 泡豆與磨漿 Soak & Blend\n黃豆浸泡 6-8 小時，加水打成細緻的生豆漿。\nSoak soybeans for 6-8 hours, then blend with water into smooth raw soy milk.\n\n↓\n2. 過濾與煮漿 Strain & Boil\n用紗布過濾 2-3 遍。大火煮沸後轉小火，續煮 5-7 分鐘。\nStrain 2-3 times with cheesecloth. Bring to a boil, then simmer for 5-7 mins.\n\n↓\n3. 調內酯水 Prep GDL\n將 3g 內酯用溫水完全融化，倒入深盆備用。\nDissolve 3g GDL in warm water, pour into a deep bowl and set aside.\n\n↓\n4. 沖漿點滷 Pour & Mix\n豆漿放涼至 80-90°C，從高處快速沖入內酯水中。\nCool soy milk to 80-90°C, then quickly pour it into the GDL water from a height.\n\n↓\n5. 靜置凝固 Rest & Set\n撇去浮沫，蓋上蓋子靜置 15-20 分鐘，期間切勿晃動。\nSkim off foam, cover and let rest for 15-20 mins. Do not move it.\n\n↓\n6. 熬糖水與享用 Syrup & Serve\n將糖與水煮融放涼。舀出豆花，淋上糖水即可享用！\nDissolve sugar in water and let cool. Scoop tofu pudding and drizzle with syrup to serve!\n—\n💡 成功秘訣 Pro Tips\n• 溫度是關鍵 Temperature is key\n\n沖漿最佳溫度為 80-90°C，太高會變老，太低無法凝固。\nThe best pouring temp is 80-90°C. Too hot makes it tough; too cold prevents setting.\n\n• 靜置不動 Keep it still\n凝固期間千萬不要晃動容器，讓它安靜成型。\nDo not shake or move the container while setting.\n—\n #古早味豆花 #傳統美食 #手工豆花 #食譜分享 #甜品控 #TofuPudding #TraditionalDessert #HomemadeFood #DessertRecipe #Foodie"},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1782482756364.jpeg","creator":{"@type":"Person","name":"sylam"}}]