ISP Milk Base
Ingredients
- 899g of water
- 70g of ISP Milk Base
- 31g of Soybean Oil
Methods
- Mix ISP Milk Base with water for 2 min;
- Blend soybean oil for another 2 min to ensure mix evenly.
- Place it in the fridge for 1 hour then ready to serve.
- Recommend homogenizing at 250pa at 72°C
ISP Tofu Mix
Ingredients
- 133.8g of ISP Tofu Mixture A
- 46.8g of ISP Tofu Mixture B
- 668.9g of water
- 150.5g of Oil
Methods
- a) Hydration: Mix mixture A with ice water A- approximate 7-8 degree with high speed for 3-10 minutes.
- b) Emulsification: Blend soybean oil with high speed for 2-4 minutes, to ensure mixture A, ice water 1 and oil evenly
- c) Chopping: Added on mixture B with ice water B – approximate 7-8 degree and mix it for 2 minutes.
- d) Cold Storage: Take out the product and place it in the plate, then keep it in cold storage at 0-4 degree for 6-12hours.
- e) Cooking: Cook 40 minutes, the temperature should not be higher than 90 degrees, then cut into chunks.
