USES FOR SOY MILK RECIPES

Steps:

• Prepare all ingredients
• Add the yeast powder to the remaining soy milk from the miscellaneous grains and stir evenly
• Pour the flour, black whole wheat flour and soy milk yeast water into the bread machine, stir evenly with chopsticks
• Kneading process, knead into a smooth dough
• After the dough is kneaded, cover with plastic wrap and lid, turn on the fermentation function to proof the dough to 2 times its size
• The volume of the dough after waking up is obviously larger. Dip a hole in the middle with your fingers so that it won’t collapse or shrink.
• Take out the made dough and knead it vigorously to expel the air inside and knead it to the size before proofing
• Then divide the dough into two parts, take one part and knead into long strips, and cover the other part with plastic wrap to moisturize
• Then use a knife to cut into even-sized noodles, cut into any size
• After cutting everything, put it on the steamer, don’t turn on the heat, and let it rest for about 30 minutes.
• Proof until it is 1.5~2 times the original volume, and it will not rebound obviously when you press it lightly with your fingers, or it is OK to pick up a raw embryo and feel light and light in your hand.
• Cold water, start to steam on high heat, turn to medium heat and steam for 15 minutes after getting the air, turn off the heat, simmer for 3 minutes and then open the lid

Steps:

• Soak soybeans in 2-3 cups of water overnight.
• Discard water and rinse soybeans.
• Remove skins as best you can.
• Add soybeans and 4 cups water to blender.
• Blend until smooth.
• Strain the blended mixture using butter muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly enables you to continue squeezing out more milk.
• Heat the strained milk in a heavy-bottom pan to 212ºF (100ºC). Hold this temperature for 20 minutes, stirring frequently to prevent sticking. Cool the milk and store.
• Refrigerate up to 4 days.