How to use roasted beans to make soy milk with a wall breaking machine? What are the eight stages of coffee roasting?

Baking, also known as roasting, refers to the process of dehydrating, drying and hardening materials by dry heat below the ignition point of the materials. Baking is an indispensable step in the production of bread and cake products. After a series of chemical changes such as starch gelatinization and protein denaturation after baking, bread and cakes are cooked. It can also change the taste of food. The egg liquid in baking refers to the liquid after the egg is shelled and processed. It is divided into egg white liquid, egg yolk liquid, and whole egg liquid. Whole egg liquid refers to the egg liquid beaten from the whole egg. The egg white contains up to 90% water, and 10% is mainly protein. So how does a wall breaker use roasted beans to make soy milk? What are the eight stages of coffee roasting? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. How to use roasted beans to make soy milk with a wall breaking machine

2. What are the eight stages of coffee roasting?

3. Is baking oilcloth toxic?

4. Can expired butter still be used for baking?

How to use roasted beans to make soy milk with a wall breaking machine

The method of using a wall-breaking machine to make soy milk with roasted beans is to soak the beans first, steam the soaked beans on a steamer, boil a pot of water, scoop a few spoonfuls of beans, add some walnuts, wolfberries and black sesame seeds, and beat them in a wall-breaking machine for ten to twenty seconds, and a cup of fragrant soy milk is ready. Fresh soy milk can be consumed in all seasons. Drinking soy milk in spring and autumn nourishes yin and moisturizes dryness, and harmonizes yin and yang; drinking soy milk in summer eliminates heat and prevents heatstroke, promotes the production of body fluids and quenches thirst; drinking soy milk in winter dispels cold and warms the stomach, nourishes and supplements. In fact, in addition to traditional soybean milk, there are many other ways to make soy milk. Red dates, wolfberries, mung beans, lilies, etc. can all be ingredients for soy milk.

What are the eight stages of coffee roasting?

1. Very light roast: This is the lightest roast. Coffee beans roasted using very light roasting only have a very light grassy flavor, and the coffee made from it has almost no aroma or sourness. Very light roasting is usually used as an identification standard for the early stages of roasting, and this roasting method is rarely used.

2. Light roasting/cinnamon roasting: Because the roasted coffee beans are cinnamon-colored, light roasting is also called cinnamon roasting. Light roasting is a common roasting method. The aroma of light roasted coffee beans is light, and the coffee made from it has a strong sour taste.

3. Medium roast: Commonly used for roasting American and blended coffee beans. Coffee made from medium roasted coffee beans has a mellow and delicious taste, with a balanced acidity and bitterness.

4. Medium-dark roasting: This is a common method of roasting Blue Mountain coffee. Coffee made from medium-dark roasted coffee beans has a strong aroma and color, and tastes slightly more bitter than sour.

5. Deep roasting/city roasting: Also called city roasting, it is often used to roast Colombian coffee and Brazilian coffee beans. Coffee made from deep roasted coffee beans has a strong roasted aroma and tastes more bitter than sour.

6. Extra Dark Roast/Deep City Roast: Also called Deep City Roast, it is mostly used to roast iced coffee. Coffee made from extra dark roasted coffee beans is mainly bitter in taste, with almost no sour taste.

7. French roasting: Originated in France, it is often used to roast coffee au lait. The coffee beans roasted by French roasting are dark brown, and the coffee made by it has a stronger bitter taste.

8. Italian roasting: Originated in Italy, it is often used to roast espresso and cappuccino. The coffee beans roasted in Italian roasting are black and have oil on the surface. The coffee brewed with it has a very strong bitter taste (almost only bitter taste).

Is baking tarpaulin toxic?

1. Baking oilcloth is non-toxic. When food is baked on it, water and oil will not dissolve the substances in it, nor will certain toxins be precipitated due to melting at high temperature.

2. Baking oil cloth is also called non-stick cloth or high temperature cloth. It is a very convenient baking tool. The high temperature cloth itself is made of glass fiber cloth coated with high-quality Teflon. It has the characteristics of anti-stick and oil resistance, and its temperature resistance range is high. The conventional temperature resistance range is -70 degrees Celsius to 260 degrees Celsius, and the highest temperature can reach 380 degrees Celsius.

3. The safety of glass fiber is beyond doubt. Teflon is generally referred to as non-stick coating; it is a synthetic polymer material that uses fluorine to replace all hydrogen atoms in polyethylene. This material is resistant to acids, alkalis, and various organic solvents, and is almost insoluble in all solvents. It is also resistant to high temperatures and has an extremely low friction coefficient, making it an ideal coating for non-stick pans and the inner layer of water pipes.

Can expired butter still be used for baking?

Expired butter cannot be used for baking. Expired butter will breed harmful bacteria, which has adverse effects on the human body. Expired butter will lose nutrients and produce odor, so it cannot be eaten. Butter is a solid fat processed from milk. It is the product of filtering out some water from the thick layer of fresh milk after stirring it. It is mainly used as a condiment. It is rich in nutrients but has a high fat content. Do not consume it excessively.

Classification:

Butter can be divided into raw butter (made directly from raw milk), superfine butter (can only use pasteurized unrefrigerated milk or cream), and fine butter (using partially frozen milk) according to the production process. In terms of taste, it can also be divided into original, semi-salted and salted butter. Butter is divided into food butter and lubricating butter. Lubricating butter is also called grease, which is a kind of lubricating oil. Here we focus on food butter: it is called "Xi Ri Tao Su" in Mongolian. It has a unique and pure taste and contains rich nutrients. It is a good product for herders to entertain guests. Butter can be extracted from milk skin, white oil, or oil skin condensed from fresh milk.