No sour soybeans
By VicentaLakin
Yogurt soybeans are the food that Moms want to make on their fingers. It's the one I've had the most failures in my history, starting in 7 or 8 months with a little grapefruit. It's just a complete water sample. It's been done twice in a row, slowly changing milk powder, changing corn starch, changing squares. Beans have shapes but no horns. The sour soybeans were given up for a while, first the flamingo soybeans, and the pumpkin soybeans were found to have extraordinary success. After many failed experiences, sour soybeans were made, and they were finally ready to enter。
Recipe Recommendations
- thick yogurt 39 grams
- milk powder 30 grams
- corn starch 22 grams
- egg white 81 grams
- lemon juice few drops
Steps for No sour soybeans
1
Food products: 39 grams of thick yogurt, 30 grams of milk powder, 22 grams of corn starch, 81 grams of eggs and a few drops of lemon juice。
2
Preparatory work begins: the flower mouth is put in a bouquet and placed on the bottle mouth; the grill is covered with roasted paper or silica; the electric omelet to be used is ready for silica shovels。
3
The egg is put in a bowl free of water and oil, covered with film and frozen for 10 minutes. It is best to freeze along with the basin, and if the freezer is not large enough, the bowl is frozen and the bowl/basket is amplified. The egg was emptied, the bowl was put in, then the bowl fell back. To avoid the loss of eggs in the summer。
4
Milk powder is added to the thick yogurt so that the powder is not seen。
5
The protein drops into lemonade, stirs the protein at high speed, turns off the egg beater midway, and looks at the fact that the protein continues to be punched with bending horns and scrapes the marginal protein in until there are short and straight angles. It's got to be short and straight angles. It's got to be short and straight. It's got to be hard。
6
Corn starch pours in, an egg-beater stirs for three seconds, and a razor scrapes in the edges。
7
The oven preheats 100 degrees. A third of the protein cream is scraped into yogurt and evenly mixed。
8
The smooth yogurt goes back to the protein cream, and it's a little even. It's only a few times back and forth。
9
The yogurt is pouring into the bouquet。
10
Squeezing position: right hand to the top of the bouquet, left hand to the bouquet, whole bouquet to the grill. Squeeze into oven 90-100 degrees, one hour. It's easy not to stick on the oven。
11
Out of the oven, take it down one by one, take it all, cool it down, seal it up. It's better to pour a few. Open up and put in the air. Ten minutes soft. If it's soft, it's 100 degrees back and 20 minutes。
12
It's a little bit of slag, and kids like to eat little snacks that can be eaten by saliva bubbles. The grapefruit is still three and a half years old。
13
Seal can be kept for a month。No sour soybeans Make Tips
yoghurt: It must be thick yoghurt, homemade or marketed with old yogurt, with a spoon. There are also those who hang on a gauze with rare yogurt, which is filtered out, leaving only dense yogurt. Milk powder: both one and two can be used with baby milk, and adult skim powder can be successful (as little as possible, not for children). The rest of the milk powder melts fast, and it melts. Corn starch: Carrot hawk powder (which is considered by many to be a high success rate for soybeans). Eggregation: Make two or three eggs at a time, weigh the weight of the egg and calculate the weight of the other food in proportion. It's more stable when it's frozen. Sugar: Without sugar, kids don't need sugar for soybeans, they like it. Lemonade: Increases the stability of protein cream and can also taste eggy. No sugar, lemonade must be. It can be replaced by white vinegar. Psst: 5 teeth, 6 teeth, 8 teeth, and cherry. I've got six big teeth, more teeth, which may be less visible。