# Fourth Baking Contest and is Love to Eat Festival# Net Red Soy Milk Box
1.
Let's make the cake slices first. The egg yolk and egg white are separated into two clean containers without water and oil.
2.
Add milk and salad oil to the egg yolk and mix well.
3.
Sift in low-gluten flour.
4.
Use a manual whisk to make an "N" shape and stir evenly. The egg yolk paste is ready.
5.
Add a few drops of white vinegar to the egg white, add powdered sugar in 3 times, beat with an electric whisk until stiff foaming.
6.
Take 1/3 of the meringue and add it to the egg yolk paste. Use a rubber spatula to mix up and down evenly.
7.
Then pour the mixed cake batter back into the remaining 2/3 meringue, and mix it up and down again.
8.
The oven is now preheated. Line a square baking pan with greased paper, pour the cake batter, and use a scraper to smooth the surface.
9.
In the middle level, fire up and down, 165 degrees, about 25 minutes. After baking, take it out and tear off the greased paper while it is hot. Cool down and set aside.
10.
Next, make soymilk sauce. Mix 3 egg yolks and powdered sugar, and beat evenly.
11.
Sift in 40g low-gluten flour and mix well.
12.
Pour soy milk and stir well.
13.
Pour into a non-stick pan, heat it over a low heat, and stir constantly.
14.
Until it is scraped with a scraper, it will not close. Cool down and set aside.
15.
The cream cheese is softened at room temperature and beaten with an electric whisk until it is enlarged and smooth.
16.
Pour the soy paste into the cream cheese.
17.
Beat again until fully integrated, as shown in the picture.
18.
Put it in a piping bag and refrigerate.
19.
Add 25g of powdered sugar to the whipped cream and beat with an electric whisk.
20.
Cut the cake into rectangular slices slightly smaller than the box.
21.
Prepare the box and put in a piece of cake.
22.
Squeeze a layer of cream.
23.
Squeeze a layer of soy milk paste and sprinkle with soy flour.
24.
Spread a piece of cake, squeeze the cream and soy milk sauce, sprinkle with soy flour, and the soy milk box is ready.
Tips:
When making the soymilk sauce, use a low heat and keep stirring the whole process, otherwise it will clump easily and affect the taste.
Because soy products are perishable, especially in summer, if the soymilk sauce cannot be used up at once, it must be refrigerated and used up quickly.
