Today, I recommend a special version of dissolved beans, which is yam yogurt dissolved beans. After adding yam, the taste of dissolved beans will be stronger, the melting speed will be much slower, and we can enjoy it for a longer time! It's great to give snacks to those older children! Children's favorite snacks can be made of leftover yogurt, which is oil-free and water-free. Melt in the mouth, very fragrant!
In addition to upgrading the taste, the cost can also be reduced a lot! Although cooking dissolved beans at home can save a lot of costs, the cost of materials can not be underestimated. As a snack, traditional dissolved beans don't have much aftertaste and can't eat enough. The yam added here works very well! Not only is it memorable, but it is also very enjoyable! The most important thing is that it can greatly reduce the difficulty and completely eliminate the problems of defoaming and water chestnut in traditional bean dissolving. My daughter's favorite snacks are less than 1 yuan, and they are ready every three to five, so the nutrition will not get angry! Come and have a try!
Yam yoghourt snacks
Formula: yam paste 15g yogurt 10g corn starch 6g white sugar 6g egg white 1 block.
Production method:
1, milk powder 12g, yam mud 15g, yogurt 10g, and corn starch 3g in a slightly larger pot; Peeled yam mud in advance and steamed in a water pot;
2. Stir until it becomes fine and has no particles; It is best to sieve milk powder, starch and yam paste, which can be better and more delicate;
3. Add 6 grams of fine sugar to an egg white twice, and send it until a small peak appears in the eggbeater. Add 3 grams of corn starch and continue to send it;
4. Keep sending until the eggbeater has a big peak; Adding starch can make protein more stable;
5. Add the beaten pastry into the yogurt paste for 2-3 times, stir well and stir fry as usual; Never draw a circle, otherwise it may lead to defoaming, particle disappearance or failure;
6. Use a scraper to lift the mixed egg paste without falling off; Then put it into a paper bag prepared in advance;
7. Squeeze on the baking tray with a 6-tooth or 8-tooth mounting nozzle; Preheating the oven, baking at 90 degrees up and down for about 40-50 minutes, and baking at low temperature for a long time; Stew in the oven for 5 minutes before baking;
8. After baking, it can be easily peeled off from the baking paper without any adhesion, indicating that it is cooked. If there is adhesion, it can be baked for about 5 minutes.
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