Soy Milk and Egg Custard
1.
Prepare the ingredients needed for soy milk and egg custard. The soy milk used here is sugar-free cooked soy milk. Cook the peas for later use.
2.
Knock three eggs into a bowl, add 1.5 g of salt, and beat with eggs.
3.
Add 265 grams of soy milk and mix well (the comparison between egg liquid and soy milk here is 1:1.5)
4.
Pour into another bowl, strain out egg tendons and foam
5.
Pour the filtered egg liquid into the stainless steel bowl of the electric lunch box
6.
Pour water into the electric lunch box with a measuring cup to the maximum water level
7.
Put 2 stainless steel bowls containing egg liquid into the body of the electric heating box
8.
Cover the outer cover and the upper cover, fasten the lock, press the timer button to select 40 minutes (the minute indicator lights 10 and 30 are on), the bear rice box will start to work, and the actual steaming will be 35 minutes (such as using a steamer, 15 minutes after SAIC) Minutes)
9.
After 35 minutes, the tender soy milk and egg custard is steamed, and a little linseed oil is dripped in
10.
Add a little sesame oil, light soy sauce and garnish with a few diced peas and chives, ready to be eaten
Tips:
1. The amount of soy milk determines the age and tenderness of the custard. The more water the custard is, the more tender the custard (don’t be too much, too much custard will not form)
2. It is very important to beat the egg liquid. If it is not evenly beaten, the color of the cake will be yellow and white, and the appearance will not be good.
3. It takes longer to steam the custard using the bear electric lunch box than the steamer steaming time. It only takes 35 minutes for the upper layer and 25-30 minutes for the lower layer.
