Soy Custard Cake

Name: Soy Custard Cake
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 70g Arowana Pastry Wheat Flour; 60g Freshly ground soy milk; 4 egg; 60g Caster sugar; 40g Corn oil; 3 pcs yolk; 150g Light cream; 3g salt

by Cesium

4.7 (1)

Favorite

Difficulty

Hard

Time

Serving

Soy milk is very suitable for Chinese people's physique and has always been loved by everyone. The soy custard cake made with freshly ground soy milk is super hot in the circle. The soymilk melts in the mouth, the cake is soft and delicate, one bite down, the taste penetrates layer by layer, the taste is rich, sweet but not greasy.

Ingredients

Soy Custard Cake

1. Prepare all materials.

2. Let's make the soy milk cake first. Pour soy milk and corn oil into a basin and stir well.

3. Add the sifted low-gluten flour and stir evenly in a Z-shape.

4. Add egg yolks.

5. Stir evenly to get a delicate egg yolk paste.

6. Add the granulated sugar to the egg whites three times, and use an electric whisk to make a dry foam.

7. Add 1/3 of the meringue to the egg yolk paste and mix well.

8. Pour all the egg yolk paste into the meringue and stir evenly.

9. Pour the batter into the mold from a high point.

10. Put it into the preheated oven, and bake the middle and lower layer at 180 degrees for 30 minutes. Immediately buckle after being out of the oven, and then release the mold after it has cooled down completely.