The practice of original soy milk can be roughly divided into two categories, and then subdivided into four categories. One is the popular freshly ground soybean milk, which can be subdivided into two types: one is freshly ground soybean milk with cooked beans; One is raw bean freshly ground soybean milk. One is boiled soybean milk with puree, which is subdivided into two types. One is the old method, grinding wet beans into pulp, filtering residue to make pulp, and cooking pulp to make food. One is dried bean grinding, which is convenient for long-term storage and can also be used conveniently. The dry powder is soaked in water, filtered, beaten and processed into food. At present, many methods are used. These four methods have their own advantages and disadvantages.
Raw materials: dried soybeans, clear water, pure milk, condensed milk and sugar.
Practice steps:
Step 1, soybean, weighing about 60 grams.
Step two, wash it again.
Step 3: soak for about 20 minutes (if the soymilk machine has the function of baking beans, it can be skipped, and the machine wear can be reduced after soaking; If there is bean baking function, the soaking and cooking time before grinding will be extended automatically).
Step four, prepare the soymilk machine.
Step 5: Add the soaked and drained soybeans (if the soymilk machine has the function of dried bean curd, directly add the soaked dried bean curd. Generally, those with dry bean function have wet bean function, so you can choose wet bean function after soaking beans with dry bean function, and the soaked beans can also use dry bean function, which takes a long time to cook and tastes more thorough. If there is no function, it is best to soak beans for processing, or use cooked beans, which can strengthen machine maintenance and prolong the service life of blades.
Step 6, add 1.2L water (this is the ratio of water and beans that people prefer. After residue filtering, the bean taste is not strong or weak, and the taste is not thin or thick.
Step 7: Turn on the machine.
Step 8: Select the wet bean function key to start and wait for the soybean milk to be cooked.
Step 9, the soybean milk is cooked, and the filter screen and container are ready.
Step 10: Pour in freshly ground and cooked soybean milk and filter.
Step 1 1, stir with a plug, and filter out the soybean milk, leaving the bean dregs in the filter net (many people make freshly ground soybean milk without filtering dregs, and the taste of soybean milk is rough, and most merchants who sell freshly ground soybean milk do not filter dregs, but some people like the thick taste without filtering dregs, but freshly ground soybean milk without filtering dregs is only suitable for freshly ground soybean milk with cooked beans, because the taste without filtering dregs is better.
Step 12: Soymilk is used to make drinks, which can be used as original flavor and seasoned into other products. The original flavor is used for cooking, and most people who make drinks will flavor it. Put the bean dregs away for other purposes. I will send out a separate menu: drink bean dregs ice cream in summer, or upgrade the milk bean ice cream.
Step 13: Prepare condensed milk.
Step 14: add 200ml of soybean milk, condensed milk 1g, baking spoon 1g and sugar 10g. Sweetness can be changed according to your own taste, and it can be stirred until it is saccharified. When it is hot, sugar, milk and soybean milk will have a better melting effect.
Step 15: Prepare pure milk.
Step 16: Add 100ml of pure milk and mix well. It can be drunk directly at room temperature and eaten chilled. (The proportion of this beverage has been optimized and adjusted many times. The newer version I contacted is more suitable for the public, or I can try my own blending ratio. According to the situation I described, you can refer to the adjustment. If milk tastes too strong, soybean milk will lose its main taste. At present, from my drinking point of view, there is basically no beany smell, but I still keep the taste of soybean milk when I eat it, and I will not lose the main taste of soybean milk.
Tips:
1. The practice of plain soybean milk can be roughly divided into two categories, and then subdivided into four categories. 2. One is the popular freshly ground soybean milk, which is subdivided into two types: one is the freshly ground soybean milk with cooked beans; One is raw bean freshly ground soybean milk. It is more time-saving to make soybean milk by grinding cooked beans, but the taste of beans is lighter than that of raw beans, and it is not easy to filter residue, so it is generally not necessary to filter residue. It has a strong flavor and is suitable for making milkshakes. Raw beans are ground into soybean milk, and the bean flavor is stronger. However, direct production is more time-consuming than grinding cooked beans and needs filtration, but bean dregs can be used as a variety of products. The taste is fragrant, not strong, and it is suitable for making drinks. 3. The other kind is boiled soybean milk with puree, which can be subdivided into two types. One is the old method of grinding wet beans, filtering residue to make pulp, boiling pulp to make food; One is dried bean grinding, which is convenient for storage and use. The dry powder is soaked in water, filtered, beaten and processed into food. Most methods are being used now. Raw soybean milk This kind of soybean milk is suitable for making drinks, tofu and so on. Bean dregs are the second by-product, which can be used as the freezing point of western food and cakes of Chinese food. 4. condensed milk can be regarded as a multifunctional essential oil in west point, dessert and milk drink, and there will be many unexpected exquisiteness when used well. Condensed milk is often used in some western-style fillings, such as pumpkin pie and frozen cooked food fried cake in buffet, corn cob cake and so on. I am interested in chatting and asking my ratio. Or send relevant recipes when you have time. My initial idea was to remove the smell of beans, so I used milk to remove the smell, and I could hardly taste the smell of milk. Like the taste of milk, add condensed milk instead of milk, and add more juice to dilute the taste.