1. Add sugar to the egg yolk and mix well.
2. Add low flour and mix well.
3. Add soy milk and mix well.
4. Pour the mixed liquid into a non-stick pan.
5. Stir continuously over low heat to thicken.
6. Add cream cheese.
7. Mix well to make soy milk paste and let cool for later use.
8. Whipped cream and sugar.
9. Use an electric whisk to make 6 distributions, that is, lose fluidity, and then add soy milk paste.
10. Stir evenly into the piping bag.
11. Use a knife to make a circle inside the chiffon cake to empty the inside.
12. Use a piping bag to squeeze the butter soy milk sauce.
13. The shape drops as shown.
14. Sift a layer of cooked soybean flour.
15. Cut it open and have a look.
16. It bursts.
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