1. The 6-inch chiffon cake made in advance, there is a tutorial in my recipe for chiffon cake.
2. Divide into three pieces.
3. Whisk the egg yolks and sugar evenly.
4. Sift in the starch and stir evenly.
5. Pour in the hot soy milk and stir while pouring.
6. Stir well.
7. Pour into a non-stick pan and heat on low heat, stirring while heating.
8. Boil thick and turn off the heat and let cool for later use.
9. The cheese is softened at room temperature and sugar is added to make it smooth and the egg yolk soy paste made before is put together and stirred evenly.
10. Whip the whipped cream with sugar.
11. Soy milk sauce and light cream are put into piping bags respectively.
12. First squeeze a layer of cream on the cake slices.
13. Squeeze a layer of soy milk paste, squeeze a layer of cream and a layer of soy milk paste on a layer of cake slices.
14. Spread the third layer of cake slices and squeeze 9 layers of cream.
15. Squeeze a layer of soy milk sauce.
16. Sift a layer of cooked soybean flour to finish.
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