Yogurt Soluble Beans
by DaisyCheng
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. Sift the starch and milk powder into the yogurt and mix well
2. Put the egg whites into a water-free and oil-free container, and add drops of white vinegar
3. Add sugar in three times (1. Beat the fish-eye bubble and add it. 2. Beat until the fish-eye bubble disappears and add. 3. Beat until it is fine and not flowing and add), beat until hard foaming, that is, lift the whisk to have a straight angle
4. Take one-third of the protein and put it into the yogurt liquid, stir evenly, never stir to defoam
5. Pour back into the egg whites and continue to mix evenly
6. Stir evenly
7. Put it in a piping bag and install the piping mouth in advance. Preheat the oven up and down at 100 degrees
8. Extrusion uniform size
9. The upper heat is 100, the lower heat is 90 degrees, and the middle layer is 50 minutes. After 30 minutes, I started to look at it a few times and found that the color has changed, and the heat can be adjusted to 90 degrees.
10. Take it out to cool and put it in a sealed container immediately to prevent moisture
