【豆漿 豆腐花 豆腐】 超市豆奶VS有機黃豆 | 整開豆腐花順便整埋豆腐 | 豆腐花糖水調配 | 電飯煲做法 | 熟石膏粉比例的分別 | 分享成功秘訣及失敗原因 | 中英文CC字幕 | ENG SUB

🥛用有機黃豆自家製豆漿、豆腐花同豆腐，豆香濃郁、口感細膩，天然無添加，保留植物蛋白、異黃酮同纖維，健康又滋潤，無論夏天消暑定冬天暖胃都啱飲。
相比之下，超市豆奶即開即飲，方便快捷，但風味同營養始終不及自製。天然養生 vs 方便實用，你又會點揀呢？」

Homemade organic soy milk, tofu pudding, and tofu are rich in soybean aroma, smooth in texture, and completely natural with no additives. They retain plant protein, isoflavones, and fiber—healthy and nourishing, perfect for cooling in summer or warming in winter.
In contrast, store-bought soy milk is convenient and ready to drink, but its flavor and nutrition can’t quite compare with homemade. Natural & wholesome vs convenient & practical—which would you choose?

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📜材料 Ingredients ：

🥛#豆漿 Soya milk:
黃豆 Soy beans 100–120g
水 Water 1000 ml

🍮#豆腐花 Tofu pudding:
豆漿/豆奶 Soya milk 1000ml
石膏粉 Gypsum powder 4–5g
粟粉 Cornstarch 4–5g

🍶#豆腐花糖水 Sweet syrup:
清水 Water 170ml
黃冰糖 Rock sugar 60g
薑汁紅糖 Ginger brown sugar 20g

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