# 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！

Source: https://www.youtube.com/watch?v=o_6fc9UV8Jg
Recap page: https://rapidrecap.app/video/o_6fc9UV8Jg
Generated: 2026-01-24T11:34:03.113+00:00

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## 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.

![Screenshot at 00:06: The initial ingredients, including a bowl of dried soybeans and two eggs, are displayed on a wooden cutting board, setting up the base for the soybean-egg preparation.](https://ss.rapidrecap.app/screens/o_6fc9UV8Jg/00-00-06.jpg)

**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.

### Ingredient Preparation

- 120g soybeans soaked 4+ hours
- 2 eggs added to blended soybeans/milk slurry
- Add 4g yeast, sugar, pinch of salt, then 400g flour

### Dough Handling and Fermentation

- Knead dough with 20g oil until soft
- First proof until doubled (can be overnight in fridge)
- Punch down, knead again for 10 minutes

### Shaping and Second Proofing

- Roll dough into a log, divide into 16 equal pieces
- Shape pieces into ovals, flatten to 0.5cm thick, score twice
- Second proof for 20 minutes

### Frying Process

- Heat oil to five-tenths hot (chopsticks cause small bubbles)
- Fry over medium heat for ~2 minutes per side until golden brown and puffed
- Turn off heat briefly when removing to prevent oil absorption

### Final Product Qualities

- Crispy exterior like youtiao
- Soft, bread-like interior texture
- Strong soy milk aroma; judged better than regular youtiao

![Screenshot at 00:04: 120g of dry soybeans being poured into a blue and white patterned bowl for soaking.](https://ss.rapidrecap.app/screens/o_6fc9UV8Jg/00-00-04.jpg)
![Screenshot at 00:29: 120ml of milk being poured over the soaked soybeans and two raw eggs in the bowl.](https://ss.rapidrecap.app/screens/o_6fc9UV8Jg/00-00-29.jpg)
![Screenshot at 00:34: The mixture of soybeans, eggs, and milk is being poured into a blender jug.](https://ss.rapidrecap.app/screens/o_6fc9UV8Jg/00-00-34.jpg)
![Screenshot at 01:15: The fully kneaded dough, covered with plastic wrap, is shown after its initial rise, having doubled in volume.](https://ss.rapidrecap.app/screens/o_6fc9UV8Jg/00-01-15.jpg)
![Screenshot at 02:38: The shaped, scored dough pieces are dropped into hot oil, immediately beginning to puff up.](https://ss.rapidrecap.app/screens/o_6fc9UV8Jg/00-02-38.jpg)