Summer Drink Soy Milk
1.
Soybeans, weigh about 60 grams.
2.
Panning again.
3.
Soak for about 20 minutes (If the soybean milk machine has the function of dried beans, it can be skipped, and the machine can be reduced after soaking. If there is the function of dried beans, the soaking and cooking time before grinding is self-set.
4.
Prepare the soymilk maker.
5.
Put the soaked and drained soybeans (the soymilk machine has the function of dried beans, directly add the unsoaked dried beans. The dried beans have the function of wet beans, so the dried beans can also be soaked. After selecting the wet bean function, the soaked beans can also be used for the dry bean function. The cooking time is longer and the taste is more thorough. If there is no function, the most soaked beans are processed, or cooked beans can be used to strengthen machine maintenance and extend the blade Service life).
6.
Add 1.2L of water (this is the ratio of water and beans that the public prefers to taste. After filtering the residue, the taste of the beans is not strong or weak, and the taste is not thin or thick).
7.
Close the machine.
8.
Select the wet bean function button to start, and wait for the soy milk to cook.
9.
Soy milk is cooked, prepare filter and container.
10.
Pour in the freshly ground and cooked soy milk and filter.
11.
Stir with a pressure stopper to filter out the soybean milk, leaving the soybean dregs in the filter screen (many people make freshly ground soybean milk without filtering the residue, so the taste of soybean milk is rough, most of the merchants selling freshly ground soybean milk do not filter the residue, but some people prefer not to filter the residue. Freshly ground soymilk without filter residue is only suitable for cooked beans and freshly ground soymilk, because raw beans are freshly ground soymilk without filter residue and have a rougher taste).
12.
Soy milk is used to make beverages, it can be made into original flavor, and can be seasoned into other products. For meals, use the original flavor, and for drinks, it can be used for flavoring. The bean dregs can be used for other purposes. (I will post a separate recipe for summer drink okara ice cream, or an upgraded version of milk bean ice cream).
13.
Prepare condensed milk.
14.
Add 200ml of soy milk, one gram of condensed milk, one scoop of baking, and 10 grams of white sugar. The sweetness can be changed according to your own taste. Stir until it is saccharified. (Reconcile while it is hot, the melting effect of sugar, milk, and soy milk will be better).
15.
Prepare pure milk.
16.
Add 100ml of pure milk, mix well, drink directly at room temperature, and eat on ice (The blending ratio of this drink has been optimized and adjusted many times. The newer version I have contacted is more suitable for the public. You can also try the blend that suits you. The ratio can be adjusted according to the situation that the ratio is too heavy, and adjusted according to the reference. The milk taste is heavy, soy milk will lose the main flavor. Milk in this drink plays the role of deodorizing and cannot be overwhelming. The current ratio, From the point of view of my drinking, there is basically no beany flavor, but the flavor of soy milk is still maintained when I eat it, there is no milk flavor, and the main flavor of soy milk will not be lost).
Tips:
1. The original flavor of soy milk is roughly divided into two categories, and four are subdivided.
2. One is the more popular freshly ground soymilk, which is subdivided into two types, one is freshly ground soymilk from cooked beans; the other is freshly ground soymilk from raw beans. Freshly ground soy milk from cooked beans is more time-saving, but the taste of beans is lighter than that of freshly ground raw beans. It is not easy to filter residue, and it is generally not necessary to filter residue. It has a thick taste and is suitable for filling milkshakes. Freshly ground soymilk from raw beans has a stronger soy flavor, but direct production is more time-consuming than freshly ground cooked beans and requires filter residue, but bean dregs can be used in many types of products. The taste is strong and fragrant, not thick, suitable for beverage use.
3. The other major category is boiled soy milk with puree, which is subdivided into two types, one is wet soybeans to grind the slurry, the filter residue to produce the slurry, and the cooking slurry is processed into food, which is an older method; the other is dry bean milling Dry powder is easy to store and convenient to use. The dry powder is soaked in water, the filter residue is pulped, and the pulp is processed into food. Most of the methods are now used. Raw milk soy milk This soy milk is suitable for beverages, bean curd tofu, etc. The second by-product, bean dregs, can be used for western food freezing and Chinese pastries.
4. Condensed milk can be regarded as a multi-functional essential oil in pastry, desserts, and milk drinks. There will be many unexpected refinements in good use. Condensed milk is often used in some western-style fillings. For example, in buffets, pumpkin pastries in frozen cooked deep-fried pastries, corn stick pastry fillings are mostly used, creamy taro filling, pumpkin filling, and creamy sweet potato. Stuffing and so on. Interested to ask me about the ratio. Or if you have time, we will post relevant recipes.
5. My initial idea for this product was to remove beany, so the milk is used for removing fishy, and it basically doesn't taste milky. It likes milk taste, instead of adding milk, adding condensed milk will add more juice and dilute the taste.
