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1.
Weigh various materials for later use, and separate the egg white and yolk.
2.
Mix the egg yolk, soy milk, and corn oil, sift into low-gluten flour and mix well to form an egg yolk paste.
3.
Add white sugar to the egg whites and beat them into dry foaming. Lift the egg beater meringue into a right angle.
4.
Add the meringue to the egg yolk paste three times, and stir evenly each time before putting it in the next.
5.
Into a delicate cake batter.
6.
Heat the oven up and down at 175 degrees for 20 minutes, then take out the inverted button and let it cool.
7.
Add soy milk, eggs and sugar, mix well, sift in flour, mix well, sieve.
8.
Put it on the stove, stir the whole process into a paste on low heat, then add the condensed milk and beat well to make the soy cream.
9.
Whip the cream and sugar into a state where you can decorate the flowers.
10.
Divide the cake into 4 portions, take out one portion and squeeze the soy cream.
11.
Roast the beans, beat them into soy flour, and sift them to the top.
12.
Squeeze a layer of cream.
13.
Cover with another layer of cake.
14.
Squeeze soy milk and cream, and sprinkle with soy flour.
15.
Take a bite. .
16.
Fragrant. . .
Tips:
1. The oven can be adjusted appropriately based on the temperature of your own oven.
2. Soy cream can also be added with cheese. My Xiaoni loves to eat condensed milk, so I put condensed milk.
3. Two large boxes were made with this amount, enough for a family to eat.
