Yogurt soybeans

1

The whole process of making soluble beans must be quick, otherwise it will be easy to melt, so all the preparatory work should be done before the start, and the bouquet should be packed with a clamp in front of it, and then placed on containers such as high-tons cups, so as to facilitate their loading. The oven is preheated at 100 degrees, which ensures that the oven has been preheated。

2

It's milk powder and corn starch

3

Self-made yogurt, though dense, cannot be used directly, otherwise the moisture is too high to be easily formed. We're gonna have to use a thin-clothed package to filter out the milk by midday. Be careful with the filtration cloth

4

It's filtered yogurt. It's not yogurt anymore, it's yogurt. Watch out for the state. It'll work. It doesn't have to be dry, or the powder won't be even

5

I'm not sure what I'm talking about

6

(c) Press it hard and evenly enough. It's gonna be dry at first. Don't worry. It's gonna be dry。

7

I put the protein in the freezer room 20 minutes in advance, and the frozen protein would be more stable, but I was busy doing it, and I didn't shoot the frozen protein. It's just freezing. Add a few drops of lemonade to the protein, no more than 3-4 drops. Low-speed mixing to bubbles, half the ice cream

8

It's more subtle to mix the protein into the other half, and then it's high-speed

9

If you've got a bump on the eggmaker, you're going to hit him a little bit later

10

Take a third of the protein to the milk paste and mix it evenly with the flipping hand

11

Put the mixed paste into the remaining protein

12

It's a crucial step, and it's going to melt if it's fast and even. It's better to count it in your heart, not more than 20

13

A well-mixed paste is quickly packed in a bouquet and is rapidly squeezed into the grill, which must be covered with tarpaulin or a silica-like pad. Don't use oilpaper, let's not just squeeze it into the oven, not even the untamed dish

14

The oven is 100 degrees and 60-70 minutes. You can easily move soybeans when you're baked. The roasted soyas are easy to inhale, and when it cools, they are packed in a sealed box. I put it in a vacuum glass seal box。

1. It is best to choose infant formula milk powder; many adult milk powders contain defoamers. I use Aptamil Stage 2. I haven't tried others, but you guys can give it a try; I hope you'll share your results. 2. The entire folding and piping process must be fast, especially in this heat—if it’s even a little slow, it will deflate. Even the parts you hold with your hand can deflate due to your body temperature. My last bit deflated a little. Now, whenever I do it, I do the folding in an air-conditioned room. Winter would be much better, but it isn't winter right now. 3. Do not use the yogurt directly, and it is even less recommended to use store-bought "old yogurt". Although it looks thick, that is the effect of gelatin; it does not have any less water content. 4. If the milk paste you mix at the start is too thin, it means the milk concentration is not right. You can add an appropriate amount of starch to compensate, but next time, make sure to pay attention to the state of the yogurt cheese.