Homemade Yogurt Resolving Beans-winners of Lezhong Colorful Summer Baking Competition

Name: Homemade Yogurt Resolving Beans-winners of Lezhong Colorful Summer Baking Competition
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 70g Yogurt; 17g corn starch; 7g Caster sugar; 35g milk powder; 55g protein; 3-4 drops Lemon juice

by Cai Cai Baking House

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

There is a kind of snack called yogurt melted beans, which should be familiar to families with babies, but many people have never heard of it. My baby didn’t even know what yogurt melted beans are for a few months ago, but since the baby had a baby, and the baby’s baby started to add complementary foods, I began to study various recipes, and this was the first time I came into contact with this stuff. child.
Many people ask me: Is it easy to make yogurt melted beans? Um... how to put it... the difficult ones won't, the meeting ones won't be difficult. It may be super simple for others, but for a novice like me... Let’s put it this way, I have been fighting with yogurt melted beans for a month and tried dozens of times, but now I can make perfect peas. Not many times...
The ghost knows that I made it very well the first few times, but it failed after I used up starch and milk powder at the same time and changed the brand of starch and milk powder at the same time when I made the next time. But he just didn’t make it, it didn’t work at all. It took shape. The day before, it was funny to think that someone else made a "melting bean" like a pie, and the next day I was completely dumbfounded... Since then, I have been on the road of no return to Doudou. I changed back to the original starch, but it didn’t form; I heard someone said that some milk powder would defoam, so I bought a lot of Deai milk powder used by people who made beautiful peas, but it still didn’t form; I saw someone on the Internet saying that Combine starch and protein together, but it will still defoam somewhat. The formula that can be made for two plates can only make more than one plate, and it affects the taste; thinking about the formula by myself has caused the taste to become hard even though the beautiful florets are squeezed out. ; Many people say that it’s ok to beat the egg whites very hard, but for someone like me, how do you feel that your hair will turn into tofu when it's wet... Is it a dying rhythm...
Okay, no more wordy, now I will share with you some of the essentials I summarized after so many experiments (may be only suitable for me ==), for your reference. "

Ingredients

70g Yogurt
17g Corn Starch
7g Caster Sugar
35g Milk Powder
55g Protein
3-4 drops Lemon Juice

Homemade Yogurt Resolving Beans-winners of Lezhong Colorful Summer Baking Competition

1. Strain the yogurt. I used homemade old yogurt. After the yogurt was made, I filtered out the whey in the yogurt with kitchen paper, and I got the lumpy yogurt as shown in the picture. This way or a little bit wetter than this one, a little bit wetter It is easier to mix well with meringue in the later stage. I usually start filtering the yogurt a few hours in advance, but the great gods shouldn't have to worry about it. Mix yogurt, milk powder, and starch thoroughly and stir evenly.

Homemade Yogurt Resolving Beans-winners of Lezhong Colorful Summer Baking Competition recipe

2. It is said that some domestic milk powders have defoamers, so it is best to use imported baby milk powder. I use German Aitamei milk powder pre-segment. The peas started to add supplementary food for more than half a year and have determined that they will not be effective against protein. Allergic babies can eat it. It’s better to use cornstarch as the starch to taste better, it’s best to sift it, but I don’t have...

3. In addition, the way I stir is to start with the yogurt and mix it into the powder bit by bit, so that it is not easy to get lumps, if it is not mixed well, it will affect the appearance and taste! This is the consistency after mixing.

4. Remove the egg whites from the refrigerator, add a few drops of lemon juice, and prepare the piping bag. Preheat the oven at 110 degrees. I think many prescriptions write that it should be sent at room temperature, but I feel that although it is not easy to send it under refrigeration, it is more stable once sent, and it is not easy to defoam. It is more suitable for a novice like me. In addition, lemon juice can remove fishy, but also help maintain the stability of the beaten egg whites.

5. Beat the egg whites.

6. Add the caster sugar three times. The first time was when it hit the fisheye bubble. The second time was when there was no running egg liquid. The third time was when the egg liquid began to appear lines.

7. The egg whites are sent to the late stage of wet foaming. As for dry foaming... the concubine really can't do it... When I think there are stiff tips, the meringue is already agglomerated by the time of mixing...

8. Quickly stir and mix the meringue and yogurt paste. This time I still feel a little defoaming. The reason may be that the yogurt is too viscous. If the yogurt is filtered too much, you can add a little whey to adjust it. The mixing of yogurt paste and meringue is carried out in three steps. Add one-third of the meringue to the yogurt paste for the first time, and mix well. You don’t need to worry about defoaming in this step, and mix well; for the second time, mix the remaining half of the meringue. Be careful to reduce defoaming. ; Finally, pour the mixed batter into the remaining meringue and quickly stir evenly. Basically, you can mix ten times each time for the next two times.

9. Put it in a piping bag.

10. Squeeze the peas~

11. Put it in the middle of the oven at 110 degrees for 60 minutes. The oven I use is the old Changdi 25B, 32L looks like, I can’t remember, the amount of recipe is just right, I usually squeeze two plates, put them on the middle and upper middle floors, the positions of the two plates are reversed after forty minutes, and finally Be sure to keep an eye on it for a few minutes! It's possible to color at any time... the white peas are the best!

Tips:
How can I tell if the peas are baked~ It can be easily removed! If you can't take it down, it's either under-cooked or baked...it's soy sauce!
ps: During the whole process, the room temperature should not be too high, it will defoam, and turn on the air conditioner in summer~
Finally, the more successful yogurt melted beans are attached~ Everyone, come on!