How to Beat soybean milk with Wall Breaker

The steps of soybean milk beating by the wall breaking machine mainly include soaking beans, adding ingredients, starting the machine, filtering bean dregs and cleaning the machine. The soybean milk made by the wall breaking machine is delicate in taste and rich in nutrition, which is suitable for family use.

1. Soak beans

Soak soybeans or other beans in advance for 6-8 hours to allow the beans to fully absorb water and expand. insufficient soaking time may lead to rough taste of soybean milk, while too long soaking time may affect the freshness of beans. During high temperatures in summer, the beans can be refrigerated and soaked to prevent spoilage. After soaking, rinse the beans with clean water to remove surface impurities and skin.

2. Add ingredients

Add the soaked beans to the blender in a ratio of 1:3 with water. You can add a small amount of rock sugar, red dates, or nuts according to your personal taste. The water volume should not exceed the maximum scale line of the wall breaking machine to avoid overflow. If you prefer a thick texture, you can reduce the amount of water. If you prefer a light texture, you can add more water appropriately. Some wall breaking machines have a hot drink function, which can directly add hot water to shorten the heating time.

3. Start the machine

Select the soybean milk or cereal milk function of the wall breaker, and start the machine to start making. It usually takes 20-30 minutes to complete, during which the machine will first heat up and then crush the wall. The wall breaking machine without special soybean milk function can be heated to boiling first, and then repeated 2-3 times with high-speed wall breaking mode. Do not open the lid casually during the production process to avoid scalding from hot air or splashing of slurry.

4. Filtered bean dregs

After the production of soybean milk, filter the bean dregs with a fine screen or gauze to make the taste smoother. Pay attention to using heat-resistant containers when filtering to avoid burns. Soybean residue is rich in dietary fiber and can be used to make soybean residue cakes or added to flour for consumption. If you pursue a completely slag free taste, you can use an ultra-fine filter screen for secondary filtration.

5. After using the cleaning machine [SEP], immediately rinse the cup body of the wall breaking machine with clean water to avoid the soybean residue becoming dry and difficult to clean. The blade head can be cleaned with a soft bristled brush, but be careful not to scratch the coating. The connection between the cup body and the host should be wiped dry to prevent rust or short circuit. Regularly use white vinegar or specialized cleaning agents to remove scale from the cup and maintain machine hygiene.

Pay attention to the proportion of beans and water when making soybean milk with wall breaking machine. Too many beans may lead to overload of the machine. Fresh soybean milk should be drunk within 2 hours, and stored under refrigeration for no more than 24 hours. Boil again before drinking to avoid bacterial growth. Long term drinking of soybean milk can supplement high-quality protein and phytoestrogen, but the intake of gout patients should be controlled. According to the seasonal changes, iced soybean milk can be made in summer, and warm soybean milk is suitable for drinking in winter. It is more nutritious and balanced when paired with whole wheat bread or coarse grain Mantou.