Baby Yogurt Soluble Beans
1.
Baby milk powder 18 grams baby yogurt 28 grams corn starch 9 grams caster sugar 10 grams egg white 50 grams
2.
The cornstarch and milk powder are mixed well (preferably through a sieve) but small particles will appear through the sieve.
3.
Add yogurt
4.
Mix gently with a spatula. If there are small particles, use a spatula to squeeze until smooth and no particles. Be careful not to over-mix
5.
Put the egg white into an oil-free and water-free container, squeeze a few drops of lemon juice or replace it with a few drops of white vinegar (to increase the stability of the protein)
6.
Use an electric whisk to whisk at high speed, because the amount of sugar is less, add it in two times in the initial and mid-term, and stop until the sharp corner (8 distribution) can be pulled out of the olecranon.
7.
Take 1/3 of the egg whites and add the yogurt paste to the bottom with a spatula and cut and mix.
8.
And then pour it back into the remaining egg whites
9.
Still go to the bottom and cut and mix, mix the two pastes evenly
10.
Choose a favorite flower mouth and put it in the piping bag
11.
Load the egg lake
12.
Squeeze in the interval and be faster when squeezing. The temperature of your hands will affect the stability of the egg lake and it will become rough. Put it in the preheated oven immediately after squeezing
13.
Household oven at 100 degrees for 60-70 minutes, do not rush out after baking, simmer for a few minutes
14.
Rongdou is firm when you touch it with your hands, it means it's ready to be roasted
15.
It is easy to take it off with a light push with your hand. Remember to seal and store after letting cool, as it will become soft when wet.
Tips:
Xiaoyingzi's words:
1. The ingredients used to make this soluble bean are simple and the method is not complicated, but it is also a product that is prone to failure.
The stirring of the yogurt paste and the degree of egg whites, the speed of squeezing, the temperature of the hands, etc. will affect the shape of the finished product.
2. This is a small amount but the 35-liter oven requires 2 trays. I bake the upper and lower layers together, so you should increase or decrease the ingredients according to the size of your own oven.
3. Since this custard does not expand when it is baked, it can be arranged more densely and can be baked more at once.
4. It must be sealed and stored, it will become soft and not crisp when wet.
