# Fourth Baking Contest and is Love to Eat Festival# Soy Milk Box Cake
1.
1. Prepare the ingredients for the cake. (The eggs should be refrigerated)
2.
Separate the egg white and egg yolk, and put the egg white in the refrigerator for later use. (The container for egg white and egg yolk is guaranteed to be water-free and oil-free)
3.
Put corn oil and soy milk in a large bowl and stir until emulsified.
4.
Sift in the cake flour.
5.
Use a manual whisk to stir back and forth until there is no dry powder, add five egg yolks (this is the back egg method).
6.
Stir back and forth in a zigzag shape until it is smooth and has no flour particles.
7.
Take out the refrigerated egg whites from the refrigerator, beat the egg whites at a low speed until they become large and thick, add one-third of the sugar, and then preheat the oven at 130°C for 10 minutes.
8.
When the egg whites are fine, continue to add one-third of the sugar and continue to beat at medium speed.
9.
Add the last part of sugar when the lines appear.
10.
Finally, hit at a medium speed until the wetness becomes a big hook.
11.
Take one-third of the egg white and add it to the egg yolk paste, stir evenly without drawing circles.
12.
Pour the stirred cake batter into the remaining egg whites.
13.
Stir evenly, remember to stir thoroughly from the bottom to avoid the egg yolk paste remaining on the bottom of the basin.
14.
Pour the cake batter into a gold pan covered with greased paper, and smooth the surface with a scraper.
15.
Put it into the middle layer of the preheated oven, heat up to 130 degrees and lower to 110 degrees for about 23 minutes. Take out the baked cake body, shake it on the table, and buckle it upside down on the greased paper grilling net. Remove the greased paper underneath. , And then cover the cake body to prevent the cake from drying out.
16.
Prepare the cheese soy milk ingredients.
17.
Put sugar in the egg yolk and stir until the egg yolk is emulsified and white.
18.
Sift in the cake flour.
19.
Stir until it is smooth and without flour particles.
20.
Put soy milk in one time.
21.
Stir the same until smooth.
22.
Put it on the stove and heat it on low heat, stirring constantly to avoid sticking to the bottom of the pot, turn off the heat until the soy milk custard sauce is thick.
23.
Add the softened cream cheese while it is hot. (The cream cheese does not need to be beaten, just put it in)
24.
Stir quickly and evenly to make the cheese blend in faster and become smooth and particle-free. Set aside for later use.
25.
The cake body is cut according to the size of the box.
26.
The refrigerated whipped cream is sent to the piping state at low speed via an ice bag.
27.
Put the cheese soy milk sauce and the whipped cream into the piping bag. (I don’t need to put it in the refrigerator for now)
28.
Put the cake pieces into the box.
29.
Squeeze a layer of cream.
30.
A layer of cheese soy milk sauce. (The pattern is arbitrary)
31.
Sift a layer of cooked soybean flour.
32.
Repeat the cake, cream, soymilk, soy flour, soymilk box once again, put it in the refrigerator for 2 hours to eat the best.
33.
Finished picture
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Finished picture
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Finished picture
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40.
Finished picture
Tips:
hint:
1. I made soymilk with a wall-breaking machine, and there is no residue after filtration. If the soymilk is made with a soymilk machine, the oatmeal must be filtered out to avoid affecting the taste.
2. I bought soy flour cooked, so you can make it yourself if you don't find it too much trouble.
3. The cream cheese is broken into small pieces, and the temperature of the soy milk paste is used to quickly soften it and make it easier to stir.
4. When cooking soymilk, be sure to have a low heat and keep stirring to avoid muddy bottom. It is best to use a milk pan or a non-stick pan.
