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.
11.
Let's make soy milk again. Add caster sugar to the egg yolk and beat until the sugar melts.
12.
Sift in low-gluten flour and mix well.
13.
Pour the warm soy milk, stir evenly, sieve and pour into the milk pot.
14.
Heat it on a low heat while stirring to make the soy milk custard cream thick and shiny. After serving, cool down and set aside.
15.
Add salt to the whipped cream, then add the soy milk custard cream, and beat again evenly.
16.
Put the soymilk into the piping bag and squeeze it round and round on the cake. The soymilk cream will naturally flow down and drip.
17.
Enjoy it beautifully
