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hien 07/31/06 |
Try as I may, my dofu fa never turns out right. I've tried gypsum +cornstarch, epsom salt + corn starch and nigari. All to no avail. They do not settle well and had many holes. Some don't even jelly. THe best method so far is the soyquick technique. stir the gypsom and cornstarch in a large ball, then pour the hot soy milk in. The pouring actually does a better distributing the coagulant than if you were to pour the gypsom in. Regardless, non of mine has turned out. I don't know how many batches I've attempted. Thank goodness there is a soymilk maker. In the dim sum restaurant, the tofu fa is incredibly silky that just melts in your mouth. Does anyone know what the trick to this is? |