Rolls of dried bean milk creams can soak for several hours at most

The longest soaking time of Rolls of dried bean milk creams is generally not more than 8 hours, and the actual duration needs to be adjusted according to the water temperature, Rolls of dried bean milk creams thickness and food demand.

Rolls of dried bean milk creams is hard when soaked in cold water and needs 6-8 hours to fully soften. During this period, it is recommended to check the state every 2 hours to avoid excessive water absorption. Soaking in warm water can be shortened to 3-5 hours, and controlling the water temperature below 40 degrees Celsius can maintain nutrients without loss. High temperature environments in summer require refrigeration and soaking to prevent spoilage, while in winter at room temperature, the time can be appropriately extended but not exceeding 10 hours. The Rolls of dried bean milk creams after foaming should be in a uniform and soft state, with no hard core in the center and fine fiber texture after tearing. If the surface is found to be sticky or emits a sour taste, it has deteriorated and is not edible.

In special cases where rapid soaking is required, warm water at around 50 degrees Celsius with a small amount of salt can be used for 1-2 hours, but the taste is slightly inferior to slow soaking. Rolls of dried bean milk creams with a thickness of more than 1 cm needs to extend the soaking time or change the water halfway. Before use, rinse with clean water to remove residual bean odor. Blanching for 30 seconds can further enhance the taste. Rolls of dried bean milk creams with excessive foaming will lose its toughness and some water-soluble proteins will be dissolved.

It is recommended to adjust the soaking time according to the cooking method. Cold dishes can be soaked until completely soft, while hot pot boiling can retain a little hardness for better results. Choose glass or ceramic materials for the foaming container and avoid using metal vessels to prevent reactions. The unused soaked Rolls of dried bean milk creams should be drained and stored in cold storage. It should be eaten within 24 hours. Before cooking again, it should be blanched for sterilization. Reasonable control of foaming time can maximize the retention of plant protein and calcium nutrition of Rolls of dried bean milk creams, while ensuring food safety and taste.