📌 Soy milk & Beancurd & Beancurd Jelly | Easiest way! Fresh and smooth! Healthy and tasty! - скачать видео с ютуба бесплатно по ссылке

Не удается загрузить Youtube-плеер. Проверьте блокировку Youtube в вашей сети.
Повторяем попытку...

Скачать видео с ютуб по ссылке или смотреть без блокировок на сайте: Soy milk & Beancurd & Beancurd Jelly | Easiest way! Fresh and smooth! Healthy and tasty! в качестве 4k

У нас вы можете посмотреть бесплатно Soy milk & Beancurd & Beancurd Jelly | Easiest way! Fresh and smooth! Healthy and tasty! или скачать в максимальном доступном качестве, видео которое было загружено на ютуб. Для загрузки выберите вариант из формы ниже:

Информация по загрузке:

Скачать mp3 с ютуба отдельным файлом. Бесплатный рингтон Soy milk & Beancurd & Beancurd Jelly | Easiest way! Fresh and smooth! Healthy and tasty! в формате MP3:

Если кнопки скачивания не загрузились НАЖМИТЕ ЗДЕСЬ или обновите страницу
Если возникают проблемы со скачиванием видео, пожалуйста напишите в поддержку по адресу внизу страницы.
Спасибо за использование сервиса ClipSaver.ru

Soy milk & Beancurd & Beancurd Jelly | Easiest way! Fresh and smooth! Healthy and tasty!

• Ingredients: homemade soy milk, beancurd jelly and beancurd 300 grams of soybeans (soaked 5 hours under room temperature, or one night in freezer) 0:30, • Clean the beans after soaking and pick out the rotten ones. Add 8 grams of water for every 1 gram of soybeans. In the video, it was 300 grams of soybeans and 2400 grams of water. Blend the beans into soy milk and then sieve out the residue. Blend the residue again to reduce waste, and then sieve it again and heat it. 6 grams of glucono-delta-lactone,(melted with a little bit of water_ 2:51, • Skim the well-done soy milk, keep it for about 2-3 mins and then add the glucono-delta-lactone in it and blend quickly. Then cover the lid and keep for 10 mins and we will have the beancurd jelly. To make the beancurd, please break the beancurd jelly into pieces and then put it into a hollowed box bottomed with cloth, then press the beancurd jelly. Long time of pressing will make a hard texture for the beancurd, and a short one will make a tender texture for it. • The temperatures in the recipe are all in celsius degrees. Fahrenheit degree=celsius degree*1.8 + 32°F。 • The weights of ingredients in the recipe are all in grams. • Please click the little bell button to subscribe to my YouTube channel, or please click the link here→ https://bit.ly/3mzUVzT • The numbers behind the ingredients are the time about when we mentioned the ingredients in the video. If you prefer the recipe in text form, or if there is a problem of hearing impairment, please check the recipe according to the time. • We provide subtitles in multiple languages(CC subtitles), please click the personal image in the top right corner of the page to switch languages. • To turn on or turn off the subtitles, please click "settings"(small gear button) in the bottom right corner of the playing window. It can also identify different languages for us. • Thank you for watching this video! • Record my retired daddy's cooking and share it with friends who like tasty food. If you like us, please remember to subscribe to Daddy's cooking career and give us a like. #Recipe #ChineseCuisine #FlourFood #Desserts #CakeRecipe #HomemadeFood #Breakfast #Baking #BreadRecipe #Cooking #TeachCooking#DailyRecipe #EasyRecipe #TastyFood

Comments