黄豆里加2个鸡蛋，居然这么好吃，不用蒸不用烙，出锅瞬间被扫光！

Quick Overview

The video demonstrates how to make deep-fried soybean and egg pancakes, resulting in a crispy exterior like youtiao (fried dough sticks) and a soft, bread-like interior, flavored richly with soy milk essence.

Key Points: The recipe starts by soaking 120g of dried soybeans in water for over four hours, resulting in plumped beans. The soaked soybeans are blended with 2 eggs and 120ml of pure milk until a soy milk slurry forms. To the slurry, 4g of yeast, one spoonful of sugar, and a pinch of salt are added, mixed until the yeast dissolves, followed by 400g of all-purpose flour to create a shaggy dough. After kneading (adding 20g of cooking oil during the final kneading), the dough is shaped into a very soft ball and left to ferment until doubled in size (can be done overnight in the refrigerator). The fermented dough is punched down, divided into 16 equal portions, shaped into ovals, lightly flattened, scored with two cuts, and left for a second proofing of 20 minutes. The pancakes are deep-fried in oil heated to five-tenths hot (indicated by small bubbles when chopsticks are inserted), fried on each side for about two minutes until golden yellow, ensuring they puff up completely. The final product boasts a crispy exterior similar to youtiao and a soft, bread-like interior, possessing a strong soy milk aroma.

Context: This cooking tutorial, presented by 'Xiao Nuan Mei Shi' (小颖美食), details the process of making a unique type of fried bread or pancake by incorporating soaked soybeans and eggs into the dough mixture, which is then leavened and deep-fried to achieve a specific texture and flavor profile.

Detailed Analysis

The video guides the viewer through making deep-fried pancakes using soybeans and eggs. The process begins with preparing the soybeans: 120g of dried soybeans are soaked in water for over four hours until they swell up (00:06-00:15). These soaked beans are then blended with two medium-sized eggs and 120ml of pure milk in a blender until a soy milk slurry is created (00:28-00:34). Next, the slurry is mixed with 4g of yeast, one spoonful of sugar to promote fermentation, and a pinch of salt (00:43-00:51). 400g of all-purpose flour is incorporated to form a shaggy dough (00:52-00:57). This dough is kneaded until very soft, with 20g of cooking oil added during the final kneading (00:58-01:04). The dough is then covered and left to ferment until doubled in size, which can take about an hour or overnight in the refrigerator (01:13-01:20). After the first proof, the dough is punched down, sprinkled with dry flour to prevent sticking, and kneaded again for about ten minutes (01:24-01:36). It is then rolled into a long strip and cut into 16 equal small dough pieces (01:38-01:47). Each piece is shaped into an oval, flattened to about half a centimeter thick, and scored with two cuts down the middle (01:53-02:13). These 16 pieces undergo a second proofing for 20 minutes, covered with plastic wrap (02:17-02:22). Finally, the pancakes are deep-fried in oil heated to five-tenths hot (where chopsticks create small bubbles) over medium heat for about two minutes per side until golden brown and fully puffed (02:31-02:57). The final product is highlighted as having the crispiness of youtiao on the outside and the softness of bread on the inside, with a rich soy milk flavor, which the presenter claims is better than standard youtiao.