1. First make the cake roll part: mix the milk + fine sugar evenly, pour in the corn oil and stir evenly with a manual whisk, keep whipping for about 3 minutes to fully emulsify. Sift in the cake flour and mix well, finally add the egg yolk and mix well, the egg yolk paste is ready, cover with plastic wrap and set aside
2. Add 50 grams of caster sugar to the egg white three times, and use an electric whisk to lift the small tip hook of the whisk
3. Pour one-third of the egg whites into the egg yolk paste, stir evenly, then pour back into the meringue and mix well. Pour into the baking dish
4. Slightly shake a few times to remove large bubbles, and bake at 160 degrees for 25 minutes in a preheated oven
5. Bring out of the oven and let cool. Cut into box size
6. Soy milk filling production: egg yolk + fine sugar, stir until the sugar melts
7. Sift in cornstarch
8. Stir and mix well.
9. Pour the soy milk into the pot and boil
10. Slowly mix the boiled soy milk and pour it into step 10, mix well, then pour it back into the pot, slowly boil it to a thick state on low heat, and the cream cheese will soften at room temperature and be smooth. Add the above and mix well. The delicious soy milk filling is ready
11. Add 300 grams of whipped cream and 20 grams of fine sugar to beat, then mix the above, mix well, and put it into a piping bag.
12. Put a slice of cake and squeeze a layer of soy milk cheese, squeeze a layer of cream, and sift a layer of soy flour. Just repeat it once.
13. Sprinkle a layer of soybean flour on the surface. It's done
14. It’s best to keep refrigerated for 1 hour before eating, it will taste better
15. It's really delicious, don't want it
Tips:1. Soy milk and soybean powder can also be bought ready-made.
2. I made two 270ml of the above materials and added a 4-inch soy milk box.
