How to make tofu coffee roasted pudding
The silken tofu is screened to remove moisture.
Use a spoon back squeeze method to crush the tofu.
Add sugar to tofu and mix well.
Add the eggs and stir well (lucky today, I just met a double yolk).
Add coffee and hot water to mix the coffee liquid (if you like the strong coffee flavor, you can add a little more according to your own taste)
Add sifted cornstarch and mix well.
Whip cream to 60% or 70% for distribution
Add to the tofu paste and make a cup, bath at 170 degrees for about 25 minutes, and let cool. Distribute the ingredients at 8 and spread them on the cooled tofu coffee pudding. Sprinkle with cocoa powder before eating.
Tofu Coffee Roasted Pudding
- 35 g Yuan Zhen Sugar
- 8 g corn starch
- cocoa powder
- 10 g Yuan Zhen Sugar