Yogurt Soluble Beans

by 🍬The taste of mint 🍬

4.6 (1)
Favorite
1

Difficulty

Normal

Time

1h

Serving

2

This is a melting yogurt that melts in your mouth and is a favorite of children. I have been busy for an hour and a half, but the children will solve it in ten minutes πŸ˜‚"

Ingredients

Yogurt Soluble Beans

1. First prepare the materials and weigh them for later use. The decorating mouth and decorating bag are ready! Line the baking tray with greased paper or tarp, and the yogurt must be thicker.

2. The milk powder and corn starch are sieved twice, so that the finished product is delicate and without particles!

3. My today is still a bit thin, and the finished pattern is not very clear! Try buying old yogurt next time!

4. Add the sifted powder to the yogurt.

5. Stir evenly with a spatula until smooth and without particles!

6. Put two drops of lemon juice on the egg whites and beat them until the fish eyes are soaked.

7. Add sugar all at once and beat until stiff foaming. It must be harder here! There are upright small sharp corners on the egg beating head!

8. Take one-third of the meringue into the yogurt batter, quickly and gently stir evenly! Don't draw circles to avoid defoaming!

9. Pour the well-mixed yogurt batter into the egg white bowl, continue to mix quickly and gently, cut and mix evenly. Don't mix it for too long, it will be ok after a dozen times, it will defoam if it is mixed for too long!

10. Pour the mixed batter quickly into the piping bag.

11. Squeeze out the bubbles with a scraper

12. Quickly and evenly squeeze into the baking tray, and send it into the preheated oven! Bake at 100 degrees for about 80 minutes!

13. Bake the two plates together, and switch positions after 20 minutes until the end! At 100 degrees, I bake it for 1 hour and 18 minutes, and it will be OK when the surface becomes hard!

14. The yogurt melted beans are freshly baked.

15. The melted yogurt melted beans in the mouth, I couldn't help but eat one after another πŸ˜‹.

Tips:

1. The yogurt must be thicker, homemade yogurt is best.
2. The egg whites must be beaten until hard foaming, and the beater head is upright with small sharp corners! When mixing, be fast and gentle! Try to control it within 20 times, it will be easy to defoam for too long, and the finished pattern will be unclear!
3. The temperature of each oven is different. Look at it for the last ten minutes. Don't paint too heavily, which will make the finished product unsightly.

Comments

Similar recipes

Lotus Root Meatballs

Lotus Root, Minced Pork, Oil

Fungus Fish Soup

Herring, Fungus, Ginger

Spinach in Soup

Spinach, Preserved Egg, Red And Yellow Peppers

Pumpkin Chiffon Cake

Pumpkin, Milk, Low-gluten Flour

Carrot Protein Soybeans

Carrot Puree, Corn Starch, Baby Milk Powder

Pumpkin Chiffon Cake

Low-gluten Flour, Pumpkin Puree, Protein

Pumpkin Chiffon Cake Roll

Pumpkin Puree, Soft White Sugar, Butter

Spinach Chiffon Cake (8 Inches)

Low-gluten Flour, Protein, Salad Oil