(1) Preparation materials: soybean170g, sugar 50g, Bacillus natto 2g; Soaking soybeans in clean water usually takes about 24 hours, and if warm water is used, it takes about 10 hour. Please change the water several times when it is hot.

(2) Put the soaked soybeans into a rice cooker, add water similar to that used for cooking at ordinary times, and press the cooking button; Cooked soybeans should be crushed at the press of a button at a temperature of about 45 degrees.

(3) Add white sugar while it is hot and mix well (white sugar can also be added directly when steaming or cooking); Move the soybeans dried to 45 degrees into the fermentation basket, drain the water, sprinkle with Bacillus natto and mix well.

(4) Set the natto program 16 hours with a yogurt machine, wait for the fermentation change, and stir the fermented natto to see the wiredrawing shape.

2, yogurt machine brewing

(1) material: 250g of glutinous rice and 3g of distiller's yeast.

(2) Wash the glutinous rice, soak it in water overnight 12 hours or more, and crush it by hand.

(3) Put a steamer in the steamer, spread gauze, put water to boil, spread glutinous rice, cover it, and steam for 30 minutes.

(4) Put the steamed glutinous rice into cold boiled water at one time, then separate the glutinous rice grains, reduce the temperature, not stick to hands, and then drain.

(5) It is advisable to cool your fingers until they are neither hot nor cold.

(6) The distiller's yeast is crushed into powder and mixed into the rice.

(7) Pour the mixed rice into the yogurt machine cup, compact the rice, dig a hole in the middle, and then evenly pour a little cold water on the rice.

(8) Put a little cold water into the yogurt machine cylinder, put the rice cup in it, cover it, plug in the power supply, pour cold boiled water on the glutinous rice twice in the middle, and unplug it after 30 hours, and the wine will be ready.

3. The yogurt machine makes the cake embryo of the cake

(1) Ingredients: 2 purple potatoes, 280g flour, 2g yeast, and proper amount of milk.

(2) Wash and peel the purple potato.

(3) Cut into small pieces and steam for about ten minutes.

(4) Put the steamed purple potato into a cooking machine, and add a proper amount of milk to make it into a fine mud. Pay attention to not too much milk, and add it while watching, as long as the amount of milk can make the machine rotate, otherwise it will be difficult to operate in the later stage.

(5) Take 280 grams of purple sweet potato paste, add the same amount of flour and 2 grams of yeast, and knead well. The kneaded dough should be a little soft.

(6) Take out the metal inner barrel of the yogurt machine and brush a thin layer of corn oil inside to prevent adhesion. Other edible oils are also acceptable. Put the kneaded dough in and tidy it up.

(7) Barrel the yogurt machine, cover it, and electrify it to twice the size.

(8) At the room temperature of about 23 degrees, the whole fermentation process takes about 50 minutes, which saves time compared with natural fermentation. Then take out the inner barrel of the yogurt machine and steam it for about 30 minutes. Do not open the lid immediately after turning off the fire, and take it out after stewing for 5 minutes (to prevent the surface of the cake from collapsing).