Soy milk pudding
Ingredients: soy milk, gelatine flakes, whipped cream, condensed milk , corn starch, cooked soybean flour
Soy milk pudding is as follows:
Step 1: 10g gelatin flakes Soak in cold water softly.
Step 2: Pour 300g of soy milk, 100g of milk, 50g of whipped cream, 25g of condensed milk, and 10g of cornstarch into the milk pot and stir evenly. Boil the soy milk liquid over medium heat until there is a slight bubbling around it and then turn off the heat.
Step 3: Cool the temperature of the soy milk to between 40-50 degrees, then take out the soaked gelatine slices, drain the excess water, put the gelatine into the soy milk, stir until the gelatine is completely dissolved.
Step 4: Filter the soy milk pudding liquid once to filter out bubbles and lumps.
Step 5: Finally, pour the pudding liquid into a mold that is easy to demold, and put it in the refrigerator for more than 6 hours.
Step 6: Take out the refrigerated soymilk pudding, wrap it around the mold with a hot towel, try a few more times to facilitate the soymilk pudding demoulding.
Step 7: Finally, sprinkle a layer of cooked soybean powder with a mesh sieve.
The practice of glutinous rice cake
Ingredients: 30 grams of cooked soybean flour, 80 grams of glutinous rice flour, 20 grams of corn starch, 35 grams of sugar, 140 grams of pure milk, and 10 grams of butter.
is done as follows:
Step 1: Weigh glutinous rice flour, corn starch, and sugar. Add pure milk and stir well.
Step 2: Put it on the pot and steam it, about 30 minutes.
Step 3: Prepare 10 grams of butter. After steaming, add the butter while it is hot and stir well.
Step 4: Prepare a container and cover it with cooked soybean flour.
Step 5: Use chopsticks to take a ball of glutinous rice cake and roll it into the cooked soybean flour a few times, then wrap it in the cooked soybean flour. Use chopsticks to cross cut a large piece of glutinous rice cake into small pieces, and wrap soybean flour on the cut.
Soymilk box practice
Ingredients: milk, corn oil, powdered sugar, low-gluten flour, eggs, lemon juice, whipped cream, powdered sugar, soy milk, egg yolk, cream cheese, sugar, Flour, starch, cooked soybean powder.
The method is as follows:
The first step: first make the cake embryo: separate the yolk and egg white of 4 eggs (the egg white bowl should be water-free and oil-free), add 50 grams of milk, 30 grams of corn oil, 15 icing sugar Stir thoroughly.
Step 2: Sift in 62g of low-gluten flour, stir evenly without particles, add egg yolk and stir evenly.
Step 3: Preheat the oven at 160 degrees at the same time.
Step 4: Add four egg whites, two drops of lemon juice, and 30 grams of powdered sugar in three times.
Step 5: Beat to wet foam and lift the whisk to leave a pointed shape.
Step 6: Take 1/3 of the beaten meringue, put it in the egg yolk paste, stir and cut until there is no protein.
Step 7: Pour into the remaining meringue, stir and mix evenly (be careful not to make a circle to avoid defoaming and affecting the texture of the cake).
Step 8: Pour the mixed cake batter into a baking pan lined with greased paper, and smooth the surface.
Step 9: Put it into the preheated oven and bake for 25 minutes. After baking, take out the inverted buckle and tear off the greased paper to let it cool for later use.
Step 10: 250 grams of soy milk, add two egg yolks and 50 grams of sugar, mix well, sift in 20 grams of flour and 10 grams of starch and mix well.
Step 11: Put the stirred soy milk paste into the milk pot and cook on low heat until it is thick and thick. Step 12: Add 100 grams of cream cheese and stir until smooth
Step 13: Lighten Put 150 grams of cream and 15 grams of granulated sugar into the container, and beat until the lines appear.
Step 14: Pour the soy milk paste into the cream paste and beat it thoroughly with a whisk, and put it into the piping bag for later use.
Fifteenth step: The cake embryo uses the crisper used to press out the cake slices.
Step 16: Put a piece of cake on the bottom, squeeze a layer of soy milk on top, sprinkle a layer of cooked soy flour, add a piece of cake, squeeze a layer of soy milk paste, and spread a layer of soy flour. Squeeze a layer of soy milk on top.
Step 17: Sprinkle cooked soy flour, cover and put in the refrigerator for four hours, and taste the best.
The practice of donkey rolling
Donkey rolling
Ingredients: rice noodles, cooked soybean powder, red bean paste
The method is as follows:
Step 1: Put the rice noodles in the bowlUse warm water to form a dough, take an empty plate, and spread a layer of oil on the bottom of the plate to prevent sticking to the plate. Put the noodles on a plate, steam it on the pot, about 20 minutes, the first 5 to 10 minutes high heat, and then change the low heat.
Step 2: Pour out the red bean paste, put in a small bowl of water, stir well, and set aside.
Step 3: After the noodles are steamed, sprinkle a layer of cooked soybean flour on the chopping board, put the rice noodles on top and roll them into thin slices, and spread the red bean paste evenly on top (leave a section on the top not to be wiped), and then Roll into a roll from scratch.
Step 4: Use a knife to cut into small pieces (dip the knife with water when cutting the sticky noodles, so that it will not stick to the knife), then place the plate, and finally sprinkle with cooked soybean flour.
.I didn’t learn it. I didn’t learn to read it again. I learned to double-click to like and follow the collection to support it. Next time I want to do it, I won’t find it [送心]
