1. Measure the soy in a measuring cup, wash it, put it into the wall-breaking machine or soymilk machine, add an appropriate amount of water, and start the pure soymilk program
2. After completion, pour out about 50 grams of soy milk, add 20 grams of cold water, cool in the bread bucket, add yeast powder, high-gluten flour, fine sugar and salt, and start the dough mixing process. The soymilk ground by the wall-breaking machine has no bean dregs, so the soymilk is more delicate and mellow and needs to be diluted with water
3. After fermenting to twice the size, take out and knead to remove the bubbles, and let the noodles stand for 20 minutes
4. Take a piece of the right size and knead it into the shape shown in the figure
5. Take another piece, roll it into thin slices, and cut out the tail according to the picture
6. Stack the parts in order, glue them with a little egg liquid in the middle
7. Use toothpicks and the circle of the piping mouth to press out the pattern
8. Take another piece of dough, knead it into a long strip, cut into pieces, roll out thin slices and cut in half
9. Press one piece by piece and wrap it up like a crayfish shell. Glue with a little egg liquid in the middle
10. In the same way, roll out a large piece of dough, cut a triangle at one end, wrap the head, and engrave the pattern
11. Follow the order of the inner core first, and then wrap them layer by layer, make two claws and cut out the pliers
12. Prepare both sides and place them in position. Rub two small balls for eyes
13. Rub a thin strip, cut one end, stick a little egg jelly and place it in place to act as a calf
14. Use a toothpick to pierce the pattern of the head hole, rub the thin strips, and place the long beard. The joint is under the cut mouth
15. Brush the egg liquid on the surface, proof it for about 40 minutes, put it in the middle of the oven, and bake at 170 degrees for 20-30 minutes. The specific temperature and time should be increased or decreased according to the size of the lobster.
