Creamy Soy Milk Box

Creamy Soy Milk Box

1. Let’s make the cake base first, pour the water and oil into the basin first, and mix well with egg extract

2. Then sift the low-gluten flour into the basin. The flour must be sifted, so that the embryo tissue of the cake will be more delicate in the later stage.

3. Mix it with egg soak at will. It doesn't matter if the batter is not delicate.

4. Then pour the egg yolk into the basin and poke it first with an egg pump

5. Then use the egg custard to draw a zigzag to stir the batter until the egg is completely integrated and the batter becomes delicate

6. After the batter is made, start to whip the egg whites, first beat the egg whites at low speed until thickly foamed and then add half of the sugar in, then turn to medium speed and continue to beat the egg whites.

7. When the large bubbles become uniform small bubbles, add the remaining fine sugar. Continue to beat at medium speed

8. Beat to 7 and distribute, as shown in the figure, lift the egg beater, the meringue looks like a hook

9. First take a small part of the meringue and mix it with the batter, remember to mix it with the mixing method (preheat the oven to 145 degrees)

10. After mixing, pour it into the remaining meringue bowl and continue to mix it evenly!

11. The mixed cake batter is fluffy, light and delicate!

12. Pour the cake batter into the baking pan, use a spatula to help smooth, and then shake the baking pan on the counter a few times to produce large bubbles

13. Finally, put it into the middle of the oven and bake for 22 minutes at 135°C and 150°C (the temperature is for reference only)

14. After the baked cake embryo is taken out to cool, find a box for the cake, mouth down, and print out the size of the cake slice you need. Of course, you can also cut directly with a knife!

15. After the cake embryo is ready, let's make the soy milk sauce. Mix the egg yolk and fine sugar with a manual whisk, and beat until the color of the egg yolk becomes lighter.

16. Then sift the low-gluten flour and cornstarch into a bowl, and mix thoroughly with egg custard

17. Then pour the hot soy milk into the basin, pour it in and stir it at the same time! After all the soy milk is added, it is in a very thin state

18. Then pour it all into a non-stick pan. Slowly heat up on a small fire and stir-fry with a high-temperature spatula.

19. Until it can be fried to form a group. The state is shown in the figure. Don't fry them so much

20. Whip the whipped cream with 6 grams of sugar until 7 is distributed

21. Then pour all the fried soy milk into a bowl of whipped cream, turn on the electric whisk and mix evenly at low speed

22. Then put the prepared soymilk sauce into the piping bag for later use!

23. Take 200 grams of whipped cream and add 16 grams of sugar and whipped until 8 parts are hard.

24. Put the whipped cream into the piping bag for later use!

25. Place the cake slice at the bottom of the box!

26. Then squeeze a thick layer of cream on the cake slice

27. Then squeeze a layer of soy milk sauce! You can also sprinkle a layer of cooked soybean flour at this time!

28. Then spread a layer of cake slices in the box

29. Squeeze a thick layer of whipped cream

30. Finally, squeeze the soy milk paste into small balls to decorate the surface, and then sprinkle cooked soybean powder on it. The finished product is best refrigerated and eaten overnight for better taste!