Freshly Ground Soymilk Technique Two (Pressure Bean Method)
A detailed bean-pressing process specifying bean-soaking standards, water and defoamer ratios for the pressure cooker, and heat level with duration.
Ingredients
Soaked beans
778 g
Cold water
1166 g
Food-grade defoamer (defoamer : beans)
At 1:1000
Instructions
1
Selecting and Soaking Beans
Prefer large yellow soybeans; black beans should be large black beans, green beans should be large green beans. Soak at 25-35°C for 6 hours, or below 25°C for more than 8 hours. Soak until the bean centers are no longer sunken, the bean flesh color is uniform, and biting one open produces a crisp sound.
2
Adding Water
Place the 778 g of soaked beans into a pressure cooker and pour in 1166 g of cold water. The ideal water level is when a palm lightly pressed against the bean surface does not submerge more than half an inch of the palm.
3
Pressing the Beans
Add the food-grade defoamer (ratio 1:1000) and turn the heat to high.
4
Timing the Pressure Cook
Wait until the pressure cooker's safety valve wheel starts rotating (you will hear the first burst of steam escape) and begin timing.
