Summer bean milk

By VicentaLakin

Summer bean milk
Drinking too much would be unsuited to the soybeans that accumulates, so a simple drink was reconciled. The original soybean practice is broadly divided into two main categories, with a breakdown of four. The first category is the more popular, now known, soybean soybean, broken down by two, one ripe soybean and one raw soybean. One is the raw slurry soy, broken down into two, the wet beans grinding out the slurry, leaching out the slurry, boiling it into food, and the older method, and the dry bean grinding powder, which can be easily preserved over time and can also be readily used, dry powdered in bubble water, leaching out the slurry, boiled into food, most of which is now used. Each of the four laws has advantages。

Recipe Recommendations

  • dried soybeans appropriate amount
  • qingshui appropriate amount
  • pure milk appropriate amount
  • condensed milk appropriate amount
  • white granulated sugar appropriate amount

Steps for Summer bean milk

  • Make Summer bean milk step 0
    1
    Soybeans, say 60 grams or so。
  • Make Summer bean milk step 1
    2
    Wash again。
  • Make Summer bean milk step 2
    3
    Buffling for about 20 minutes (slightly more soybean functions, reduced machine wear after immersion, dry soybean functions, self-established longer pre-crunch boil time)。
  • Make Summer bean milk step 3
    4
    Get ready for the soy machine。
  • Make Summer bean milk step 4
    5
    The soybeans that are filtrated with dry moisture (the soybeans have dry bean functions and are directly added to the soybeans that are not immersed). If you have a pulse function, you usually have a wet leg function, so if you have a pulse function, you can also immerse the beans function, then you can immerse the beans function, you can also use the beans function, you can cook it for a long time and you can taste it more thoroughly. For non-functional ones, the most puffy beans are processed, or used in ripe beans, which enhances machine maintenance and prolongs the life of blades)。
  • Make Summer bean milk step 5
    6
    ADD 1.2 L CLEAN WATER (THIS IS THE POPULAR TASTE OF WATER RELATIVE TO BEANS, WHICH, AFTER FILTERING, IS NOT SOUR AND NOT SO THIN)。
  • Make Summer bean milk step 6
    7
    Close the machine。
  • Make Summer bean milk step 7
    8
    Select the wet bean key to start and wait for the soy sauce to boil。
  • Make Summer bean milk step 8
    9
    Boiled soy sauce, ready for filters, containers。
  • Make Summer bean milk step 9
    10
    It's boiled and filtrated。
  • Make Summer bean milk step 10
    11
    Squeezing, filtering out of soybean soybean soybean milk, residual soybean slag in the filter net (many people do the soybean soybean soybean, the soybean soybean taste is rough, most traders who sell soybean soybean soybdenum have no soybean, but some people like unfiltered soybean, but unfiltered soybean soybean is only suitable for soybean soybean。
  • Make Summer bean milk step 11
    12
    Soy milk is used to make drinks, to make originals, to make other products, to make more raws for meals, to make drinks, and to make more spices. Bean slags can be used for other purposes。
  • Make Summer bean milk step 12
    13
    Prepare the milk。
  • Make Summer bean milk step 13
    14
    add bean mashed 200ml, milk a gram of a spoon, white sugar 10 grams, sweetness that can be modified by its own taste and mixed to sugar. (conciliate while it's hot, sugar, milk, soy sauce will do better)。
  • Make Summer bean milk step 14
    15
    Prepare pure milk。
  • Make Summer bean milk step 15
    16
    add 100 ml of pure milk, comfy, ready to drink directly, cold to eat. it is an optimisation of the proportion of the drink, which i have come across in a newer version, which is more suitable for the general public, and one that i can try to adjust for myself, depending on what i have described as the pattern, the reference adjustment, the heavy milk, the loss of the main taste of the soybean, the role of the milk in this drink, which is not to make noise. the current ratio, from the point of view of my drinking, is almost non-existent, but it still tastes like soybean, without milk, without loss of soybean。

    • Summer bean milk Make Tips

    1. The original soybean practice is broadly divided into two broad categories, divided into four. 2. The first category is the more popular, now-populated, soybean mashed, broken down by two, one ripe soybean and one raw soybean. Crucified beans are ripe for soybean sour, but the soybeans are lighter than raw beans, are not easy to filter, and generally do not use filters, and their mouths are thick enough for milkshakes. There are soybeans in the ground and the soybeans are more odourous, but when they are more expensive than ripe beans, filters are required, but soybean slag can be used for a variety of products. Tastes strong, not dense, suitable for beverage use. 3. The other large category is raw soybean soybean, broken down into two categories, one of which is the old method of grinding out of wet beans, leachate out, boiled to food, and one of dry soybean flour, which is easy to store, easy to use, dry powder impregnated water, leachate out, boiled to food, most of which is now used. The soy soy sauce is suitable for bean bean curds, etc., and the second by-product is soya slag, which can make ice cream for Western and Chinese. 4. Milking in the West Point, sweets and milk drinks can be considered as a multi-purpose, multi-precision oil, with many unexpected extracts for good use. Milking is common in some of the pretenses of the west, such as the present buffet, the frozen, ready-to-eat pumpkin cakes, the most used corncake cakes, the creamed potatoes, the pumpkin pie, the creamed potatoes, etc. Talk to me about matching. Or if you're free, you can send out a recipe. 5. My initial idea was to remove the soybeans, so milk is used to defecate, and it barely tastes. Milky, not milky, but milky, watery and lightening。

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