Aerating malt balls?

[gwendolyn]

Due to a lovely milk allergy, malted milk balls have been ruled out for me. I'd love to create an alternative with the same texture and similar flavor using soymilk, but achieving that aeration and dry crunch, that dry foam, seems tricky. Commercially, balls of taffy are formed, cooled, then rapidly heated and cooled again to harden their surface, and aerated under vacuum. Any thoughts on how to mimic it? I'm not looking for perfect spheres, just the texture and flavor. Could this be done using a diy sous-vide set up? Thanks in advance!

[gfron1]

Well thank you. You answered my question from a while back on how to make them...HERE.

[gwendolyn]

Now that you know the method, are you willing to take up the challenge once again?

Here's some research to sort through: http://www.google.com/patents?q=%22malted+...=Search+Patents

p.s. on your tortas de aceite- Get rid of those egg whites! The recipe usually is a simple, oily yeast dough.