material

Dried almond100g, agar10g, osmanthus fragrans and water.

working methods

1. 100g dried almonds were washed and soaked in cold water for more than 4 hours.

2. Add a proper amount of water to the soaked almonds (I added about 700g) and crush them with a blender. The finer the almonds, the better the almond juice is formed.

3. Filter the almond juice, remove the almond residue, and pour it into a pot to boil.

4. Soak agar 10g in cold water for10min, clean it, add water 100g, then heat it in water and stir it continuously until the agar is completely melted.

5. Pour the dissolved agar water into almond juice and stir well.

6. Pour it into a fresh-keeping box with a cover, let it cool and put it in the refrigerator for more than two hours. When eating, mix with sweet orange sauce or other jam, sugar water and honey water. I watered the osmanthus. You can also cut it into your favorite shape to match it.

Tips:

Note: if you put too much agar, almond tofu will be hard, powdery and have a sense of face. Put less agar, the taste is smooth and tender, and it melts in the mouth. You can add it according to your own taste.