Name: Japanese Soy Milk Box Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 protein; 15g with egg yolk Caster sugar; 4 yolk; 90g Low-gluten flour; 50g milk; 50g Salad oil; 200ml Soy milk; 90g Cream cheese; 40g White sugar; Some Cooked Soy Flour; 100g Light cream

Japanese Soy Milk Box Cake

1. Make chiffon cakes. Isolate egg white and yolk

2. Make the egg yolk paste first. Stir the oil and milk thoroughly. Add granulated sugar and stir until there are no particles

3. Add egg yolks in portions, add one each time and beat well before adding another

4. Sift in low-gluten flour and mix well. Don't stir it if there are some small particles. When it is mixed with the meringue, it will be very smooth.

5. Preheat the oven to 130 degrees. Whip the egg whites, add sugar in three batches of egg whites, and beat them until they are sharp and short. Hardness is also called dry.

6. Take 1/3 of the egg white and pour it into the egg yolk paste and cut and mix, if it is not very uniform; pour the mixed paste into the remaining meringue, and mix well by cutting and mixing

7. Pour it into the mold and shake it slightly to produce big bubbles

8. Put it in the preheated oven, 130 degrees for 70-80 minutes, depending on the surface color, increase or decrease the time, low temperature and slow baking

9. Out of the oven until it cools down, release the mold for later use

10. Use a soymilk machine to make soy milk, filter and take 200ml for use

11. Stir the egg yolk and caster sugar evenly

12. Add sifted low-gluten flour, cut and mix evenly

13. Put the soy milk in a pot and boil

14. Then add it to the egg yolk paste in portions. Stir while adding

15. Pour the soy milk and egg yolk paste into the pot, heat it on low heat, and keep stirring. Soon the batter becomes creamy, turn off the heat and let it cool for later use.