| 摘要 |
PURPOSE: A method for preparing a doughnut using soybean liquid and residue thereof is provided to serve a nutritious soybean confectionery promoting physical health. CONSTITUTION: The method includes the following steps: (i) grinding soybeans soaked in water and separating the soybean liquid and the residue of the soybean; (ii) melting 3% of innobate in 5% of water and 6% of eggs and adding 40% of the residue, 40-70% of the soybean liquid, 40% of wheat flour and 2-3% of sugar; (iii) mixing the materials at low speed for 1-1.5min and at medium-low speed for 0.5-1min and kneading the mixture at 22-25deg.C to contain 21-26% of water; and then (iv) forming a shape of doughnut from the dough and frying the doughnut at 180deg.C for 50sec-1min before coating the fried doughnut with cinnamon powder at 33-36deg.C. 5-20% of powdered tangleweed, anchovy or mugwort can be added to the mixture.
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