Yogurt soybeans

1

Sixty-five grams of old yogurt and 28 grams of baby milk powder and 10 grams of corn starch。

2

The yogurt and milk powder are fully mixed with eggs, filtered on a filter, and the freezer is replaced。

3

cut the bouquets and put the sn7092 medium bouquet。

4

The bouquet is placed in a higher container。

5

The drop of 80 grams (about two eggs) into waterless and oilless deep basins, the freezing room of the refrigerator, and the freezing of the eggs to a slight freezing of the ice makes the flow of protein more stable。

6

Dripping into lemonade, low-speed knock-out in the omelet, to a long, straight tip, stop。

7

Add corn starch 10 grams。

8

Continue to have a low-speed break, to stop and observe, to lift up the egg-beater, and to hit the egg with a few short and many little straight points。

9

A well-released protein, smooth as cream, solid in the form of a silica shovel to dig a spoon and can't be turned off at will。

10

As shown, the protein is delicate, it doesn't flow, it doesn't fall out。

11

One third of the protein was added to Grandma Acid's paste, which was mixed evenly。

12

Falling into the remaining proteins, evenly folded like fried vegetables, bearing in mind that you can't draw rings to mix and prevent bubbles。

13

Scratch into the bouquet。

14

The oven preheats 100°C in advance, has a mid-level roast for 90 minutes, has a tarpaulin, and has evenly squeezed out the dissolved strip of the right and left length of the finger。

15

It's baked soybeans, and it's made to determine whether the soybeans are ripe: 1. They can easily be removed from the tarpaulin, but they don't stick on the bottom. They're sore, they're crushed, they're not soft。

16

The roasted slurry will be sealed and stored immediately after the heat has spread, so as to prevent the tide。

17

The soybeans are suitable for children over 1 year old, sour and sour, sour and sour, sour and sweet, ready to enter and have high nutritional value。

1. No flower mouths cut a small round of the bouquets and squeeze them out of the bean shape or long bars. 2. Protein has to be in place. This is not the same level as a twilight cake. It has to hit a thin and short tip. It has to start at high speed, before a drying-off bubble becomes faster, and it is especially easy to beat, and it turns into tofu. Three, sombean incompetence has been on the flip side for a lot of times. Can't draw circles — fast, can't mix them too often, can't be too long, can't melt, remember。