Sugar-free Sour Cream
1.
Ingredients: 39 grams of thick yogurt, 30 grams of milk powder, 22 grams of corn starch, 81 grams of egg white, a few drops of lemon juice.
2.
First do the preparations: put the flower mouth in the piping bag and put it on the bottle mouth; spread baking paper or silicone mat on the baking tray; prepare the electric egg beater and silicone spatula to be used.
3.
Put the egg whites in a water- and oil-free bowl, cover with plastic wrap, and freeze for 10 minutes. It is best to freeze it together with the basin. If the freezer is not large enough, put it in a small bowl and freeze it before enlarging it in the bowl/pot. >>After the egg whites are beaten, put them in a small bowl and then pour them back into the big bowl. Avoid summer eggs are easy to spoil, egg yolk mixed with egg whites.
4.
Add the milk powder to the thick yogurt, mix it well and you can not see the dry milk powder.
5.
Pour lemon juice into the egg whites, beat the egg whites at high speed, turn off the whisk in the middle, lift it up to see, the egg whites with curved corners continue to beat, scrape the edge egg whites in until there are short and straight sharp corners. >>Be sure to hit short and straight sharp corners. Don't continue to beat when hit. Continue to beat the egg whites and beat them thicker, the resulting melted beans will have cracks.
6.
Pour in cornstarch, turn on the whisk and stir for 3 seconds, and scrape the edge meringue in with a spatula.
7.
Preheat the oven to 100 degrees. Scrape 1/3 meringue into the yogurt, cut and mix evenly.
8.
Pour the well-mixed yogurt protein back into the meringue, cut and mix it evenly. Turn the pot while cutting and mixing, just a few back and forth, don't keep mixing, the more the mix becomes thinner.
9.
Pour the yogurt meringue into the piping bag and tighten it.
10.
Squeeze posture: Hold the top of the piping bag with your right hand, and hold the piping mouth with your left hand. The entire piping bag is squeezed perpendicular to the baking tray. Squeeze into the oven 90-100 degrees, 1 hour. It can be easily removed from the oven without sticking to the bottom.
11.
After getting out of the oven, immediately take them down one by one. After taking all of them, they will cool down, and put them in an airtight jar for storage. It's best to pour a few when you eat, and then pour after eating. Leave it open in the air and it will soften in 10 minutes. If it is soft, it needs to be returned to the oven at 100 degrees and bake for another 20 minutes.
12.
Press lightly and immediately smash it into slag. Children like to eat such crispy snacks that can be eaten with saliva bubbles. Xiaoyuzu still likes it at 3 and a half years old.
13.
Sealed can be stored for one month.
Tips:
Yogurt: It must be thick yogurt, homemade or commercially available old yogurt can be used, yogurt dug with a spoon. Some people used thin yogurt and hung it on gauze. The yogurt was filtered out, leaving only the thick yogurt.
Milk powder: Infant milk powder can be used in the first and second stages, and adult skimmed milk powder can also be successful (try not to use it, not suitable for children). The rest of the milk powder dissolves quickly and defoams very well.
Corn starch: Knorr eagle corn starch (many people think that this kind of corn starch has a high success rate for solubilizing beans).
Egg white: Make 2 eggs or 3 eggs at a time, weigh the weight of the egg white, and calculate the weight of other ingredients in proportion. The meringue from the frozen egg whites is more stable.
Sugar: Without sugar, children do not need sugar to eat soluble beans, they like the original flavor.
Lemon juice: increase the stability of the meringue and also remove the eggy smell. There is no sugar, lemon juice is a must. You can use white vinegar instead.
Flower mouth: 5 teeth, 6 teeth and 8 teeth are ok, and the sakura mouth is also fine. The 6-tooth large flower mouth I used, the more teeth, the more the pattern may be less obvious.
