1. Prepare the cake batter needed for the cake slices, and evenly pour it in an oven covered with greased paper. The temperature is 180 degrees and the time is 20 minutes (the oven brands are different, the time and temperature are for reference only!)
2. Take out the baked cake slices and let cool for later use!
3. Cut the cake slices into small pieces according to the size of the box!
4. Beat 3 egg yolks into the basin.
5. Add powdered sugar or caster sugar!
6. Stir the egg yolk and powdered sugar evenly!
7. Sift in low-gluten flour!
8. Continue to mix the ingredients evenly!
9. Pour in 300 grams of soy milk and cool it evenly!
10. Take out the cream cheese to be used!
11. Let it soften at room temperature!
12. Put the soy milk batter on the induction cooker and heat it over a low fire. Be sure to stir it constantly with a spoon. Remember to turn on the high heat to prevent the batter from sticking. Wait until the batter is thick!
13. Beat the cream cheese into toothpaste with a whisk!
14. Pour the cream cheese into the cooled soy milk paste and stir well, and the soy milk part is ready!
15. Pour the soy milk into the piping bag and put it in the refrigerator for three hours.
16. Add the whipped cream to the right amount of fine sugar, whip it with a whisk, and put it in a piping bag for later use!
17. Put a piece of cake in the box to make a base!
18. Squeeze a layer of soy milk sauce evenly!
19. Squeeze another layer of whipped cream!
20. Keep spreading a piece of cake!
21. Squeeze a layer of soy milk sauce!
22. Squeeze another layer of whipped cream!
23. Finally, sprinkle a layer of cooked soybean powder, or you can sprinkle your favorite matcha powder or cocoa powder!
24. Tighten the lid and put it in the refrigerator for one to two hours to taste better!
25. Share the food with your friends!
