Homemade yogurt soy
By VicentaLakin
There's a small diet called yogurt soybeans that should be familiar to families with babies, but a lot of people haven't heard of. This baby had no idea what yogurt soybean was a few months ago, but since the baby had the baby, and the baby started adding supplements, I started studying recipes, and this was the first time I was exposed to it. A lot of people ask me, "Are sour soybeans good?" Well... how to put it... the hard one doesn't. It's probably super simple for others, but for whites like me... so let's just say, I've spent a month with yogurt soybeans, and I've tried them dozens of times, but not many times I've been able to make perfect beans... I know I've done a lot of good in the first few times, but it's why he's failed after the starch and the milk powder are running out and changing the brand at the same time at the next production, but he's unformed and totally unsure, and the day before he thinks it's funny to make the same soybeans as anyone else's. From then on, the road to the death of the soybeans began. Turning back the starch that was used, it's not good; some people say that some milk powder is going to melt, and they're going to buy a lot of bean powder that's used by people who make pretty beans, and it's still not good; online, people say that they're going to beat the starch and the protein together, but it's still going to melt, but I'm going to come and share with you some of the clues that I've been able to draw after all these tests (which may be suitable only for me = )。
Recipe Recommendations
- yogurt 70g
- corn starch 17g
- fine sugar 7g
- milk powder 35g
- protein 55g
- lemon juice 3-4 drop
- milk fragrance
- roast
- ten minutes
- simple
Steps for Homemade yogurt soy
1
Filter yogurt. I used homemade old yogurt, made of yogurt, filtered out of yogurt with kitchen paper, and got yogurt like that on the map, so it could be a little wet, and it would be easier to mix it with protein cream later. I usually start filtering yogurt hours in advance, but the gods shouldn't have to do that. The yoghurt, milk powder, starch is fully mixed and evenly mixed。
2
some are said to have domestic milk powder, so it is best to use imported baby milk powder, which i use in germany's milk platinum, so that the bean can begin to be fed when it reaches the age of half a year and it is determined that the baby is not allergic to protein. it's better to use corn starch. it's better to sift
3
Also, my method of mixing starts with a little bit of powder in the yogurt section, so it's less perturbable, and if it doesn't, it affects the appearance and taste. That's the viscosity that's behind it。
4
Clear the eggs out of the freezer and add a few drops of lemon juice, while preparing a bouquet with 110 degrees preheating in the oven. I see that many of the squares say they're going to go under the heat, but it's not easy to freeze, but it's more stable when you do, it's not easy to melt, and it's better for a rookie like me. In addition, lemonade can be poached and can contribute to the stability of the proteomics。
5
Pass the protein。
6
Add fine sugar three times. The first time it hit a fish eye. The second time was when the flow of egg fluid was invisible. The third time was when the egg fluid began to appear。
7
Protein is released to the end of wet bubbling. As for the dry-haired... my concubine can't do it... when I feel like I've got a hard little tip, and by the time I flip it, there's already a block of protein cream..
8
A quick mixing of protein cream and yogurt paste. This time, there was a slight loss of bubbles, probably because yogurt was too sticky, so if yogurt was over-filtrated, it could be fine-tuned. The mix of yogurt paste and protein cream takes place in three steps. For the first time, a third of the protein cream was added to the yogurt paste, evenly mixed, a step that did not need to worry about ablaze and so long as it was smoothed; for the second time, half of the protein cream was mixed, so as to be quick and less bubbled; and finally, the mixed paste was poured into the remaining protein cream, so that it was quickly evened. It's basically ten times a time after that。
9
Load the bouquet。
10
Squeeze the beans
11
PUT IT IN THE MIDDLE OF THE OVEN, 110 DEGREES 60 MINUTES. THE OVEN I USE IS THE OLD MAN'S 25B, 32L, I CAN'T REMEMBER, THE SIZE OF THE SQUARE, AND I USUALLY SQUEEZE TWO PLATES IN THE MIDDLE AND UPPER, TWO IN THE NEXT 40 MINUTES. IT COULD BE COLORED ANYTIME... WHITE BEANS ARE THE BESTHomemade yogurt soy Make Tips
How to tell if the yogurt drops are done~ They should come off easily! If you can't remove them, they're either undercooked or burnt... That's it! PS: Don't let the room temperature get too high during the process, or the mixture will deflate. If it's a hot summer day, just turn on the AC~ Finally, attached are some successful yogurt melts I made~ Good luck, everyone!