All egg soybeans
By VicentaLakin
Today, I want to share my soybeans history. I'm sure a lot of people like me have failed a lot of times with soybeans. I've failed countless times, tried many different recipes, didn't know how many eggs I've wasted, tried to record two boxes of 20 eggs in one day to practice my protein, and it's really frustrating to fail once. I've been asked about many of my successful predecessors, and I've been thanking many of the Belles I met on my baked way to discuss it with me, so let me know what my problem is. Turns out, I've always failed because I used the wrong corn powder CornFlour and squeezing my mouth! To buy corn starch! corn starch! Corn starch! CornStarch and CornFlour, I didn't know I was wrong, so that's why they wouldn't be successful and they wouldn't be able to get in. And then it's really important to squeal, and no matter how much you squeezed, you won't have a pretty flower line. Although the finished product is not very beautiful, I know that I still have to be strengthened, squeaked in uneven sizes, and not enough skillful proteins, but at least my soybeans finally have shapes that are no longer ugly and weird, and I can finally say goodbye to my failed title, and I will continue my efforts, with my will, and I believe that one day I will be able to achieve what I think of as 100 points of beautiful soybeans if you are as successful as I am many times, remember that one day you will be able to do it with a spirit that will not die. I hope my experience will help you. Come on
Recipe Recommendations
- whole egg 4
- fine sugar 35g
- corn starch 40g
- lemon juice few drops
- sweet fragrance
- roast
- an hour
- ordinary
Steps for All egg soybeans
1
Prepare the above material。2
preheat ovens are 90°c。
3
The yolk + corn starch mix is even。
4
It's a smooth yellow paste like this。
5
A few drops of lemon juice were added to the protein, and the sugar was added three times, and finally 6 grams of corn starch were added, hitting hard hair bubbles。
6
Pre-prepared yolk paste, with some well-baked proteins, mixed to even. Remember not to mix too many times。
7
The mixed yolk paste goes back to the protein pot, and it's cut to even. Remember not to be too many times。
8
when you're finished, you pour in a squeezing bag and squeeze out nice soybeans, and my oven's hot for 90°c60 minutes. (everyone's oven is different, so the temperature has to hold it.)9
Easy to take off the disk means you're ripe, take it out and seal it, remember, don't blow the wind. Taste is instantaneous, and it smells like eggs。
10
I've tried a lot of them to make the most successful soybeans. I bought more than 30 of them, none of them right, and it took my seniors to find out that they were stupid and wasted so much money。All egg soybeans Make Tips
Remember, it's corn starch. It's important not to have corn starch. If you don't know how to change the protein, try one or two eggs to practice the protein with a hand-to-egg, so you can feel it slowly changing, as I did. It's too soon to be able to figure out what neutral hardness is. Believe me, you can try it once or twice and you'll understand how it's changing, and you'll get to know it and you'll hit the egg. This recipe is probably able to squeeze three plates from the oven。