Pitaya Yogurt Dissolved Beans
1.
Note that yogurt is used here, not yogurt directly. And it is homemade unsweetened plain yogurt. Put the homemade yogurt in a cloth, tie it to the chopsticks, find a suitable container and add the whey, filter for about an hour, and filter out the yogurt.
2.
This is the yogurt obtained after filtering for more than an hour. It can be seen from the state that it is much thicker than yogurt. I used 250 grams of yogurt and filtered out about 70 grams of cheese. This recipe used 20 grams.
3.
First of all, the choice of pitaya is also very important. I like to use the round red pitaya from Hainan on the left. The one from Vietnam on the right is not easy to use. Both the sweetness and the thickness of the puree are not as good. former. Refrigerate dragon fruit for one day. Cold fruit puree is more conducive to forming.
4.
Take the pitaya pulp and beat it into a puree with a wall breaker. Because dragon fruit is not a very thin juice after whipping, I call it puree.
5.
Take the required amount of fruit puree and yogurt and stir well.
6.
Add milk powder and stir well.
7.
If the paste is not thick enough, 5-8 grams of starch can be added and mixed evenly. Be careful not to add all the starch here, leaving some to add to the egg whites will make the egg whites more stable. If it is thick enough, starch can be omitted here, and all the starch is added to the egg whites. But generally a little starch is needed according to this recipe.
8.
Stir the paste evenly, and the consistency will not be restored immediately after scraping to the side with a spatula. For those who have made chiffon cakes, you can refer to the consistency of the egg yolk paste in the chiffon cakes. It should be noted here that if the paste is too thin and too thick, it is not conducive to the rapid mixing of the meringue in the later stage, and it will not be well formed. So pay special attention. The consistency can be controlled by slightly increasing or decreasing the amount of starch. A little bit of experience is needed here. The other is to seal the mixed paste and put it in the refrigerator to prevent it from being used again after half an hour. Because it is hot now, if the temperature of the paste is high, it will defoam during the later mixing.
9.
Take out the refrigerated eggs to separate the egg whites, put them in an oil- and water-free basin, add a few drops of lemon juice, the lemon juice uses the stability of the egg whites. Also pay attention to the temperature of the basin. It is best to put it in the refrigerator in advance in summer. Our place is hot now, so I always operate in an air-conditioned room.
10.
Whisk until fish-eye bubbles are formed, and add sugar in two portions.
11.
Add the remaining starch when the egg white foam is slightly fine.
12.
Whisk at high speed until the egg whites become hard and foamy, that is, the whisk has a relatively straight triangle when it is lifted, but it needs a little curvature. The degree of egg whites is also critical. Over-sending and under-sending are not conducive to the later formation.
13.
Take out the refrigerated puree, add 1/3 of the meringue, and mix evenly with the mixing method. Mix for about 10-15 times without over-mixing.
14.
Stir evenly and pour into the remaining egg whites.
15.
Continue to mix for 10-15 times with the mixing method, and mix quickly and evenly. Do not over-mix to avoid defoaming.
16.
Put it into a piping bag and quickly squeeze it into a baking pan covered with oil cloth. The Sanneng tarp I used has a good anti-sticking effect. If not, it can be spread on the bakeware with greased paper, but note that even if it is a non-stick bakeware, it cannot be squeezed directly onto the bakeware!
17.
The oven is preheated in advance with a 100-degree heating air cycle on the upper and lower fire, and then sent to the oven to bake for 70-80 minutes. The roasting time should be adjusted according to the size of the melted beans you squeeze. The roasted beans can be easily removed from the tarp with a light movement, that's it.
18.
The roasted Rongdou is not only well formed, but the bottom is also very smooth. If you do this, your Rongdou will be successful.
Tips:
1. I have explained all the precautions in detail in the operation steps. If you want to successfully make a beautiful soluble bean, please read it carefully. The consistency of yogurt and yogurt will vary, and the consistency of dragon fruit puree will also be different, so pay special attention to the consistency of the early dragon fruit milk paste, this is the most critical!
2. The pitaya puree can also be replaced with pumpkin puree or vegetable puree. As long as you follow the precautions I said, there is no problem. Because I'm very busy with the baby, I won't post the other recipes one by one.
