Soy Custard Cake

Soy Custard Cake

1. Prepare all the ingredients.

2. Soak the soybeans in advance and add water to make soy milk for later use. I use a wall breaking machine. The broken wall soymilk is more delicate, and it can also be made with a soymilk machine. Soymilk is best to filter out the dregs.

3. While beating soy milk, you can bake chiffon cake slices to separate the egg whites and egg yolks to ensure that the egg white bowl is free of water and oil, and there is no trace of egg yolk.

4. Add milk to the egg yolks and mix them evenly with a manual whisk.

5. Add corn oil and mix well.

6. Sift in low-gluten flour and stir until there is no dry powder.

7. Set aside the mixed egg yolk paste for later use.

8. The egg whites are added to the fine sugar in 3 times, and they are beaten until they are wet and dry.

9. Take 1/3 of the egg whites into the egg yolk bowl, cut and mix.

10. Pour all the egg yolk paste into the egg white bowl and stir evenly.

11. Pour the mixed cake batter into the baking pan, smooth the surface, tap twice to shake out the large bubbles inside, and send it to the preheated oven.

12. In the middle of the oven, heat up and down, 170 degrees, about 20 minutes. After the baked cake slices are out of the oven, they fall off the baking tray from a height of 20 cm to shake out the heat inside, and then they are inverted and released from the mold.

13. Use the mousse ring to press out a suitable size on the cake slice and set aside.

14. When the cake is baked, you can make soy milk by hand. Add fine sugar to the egg yolk and mix it evenly with a manual whisk.

15. Sift in low-gluten flour and cornstarch and mix well.

16. Slowly pour the hot soy milk into the egg yolk paste, stirring while pouring, the soy milk must be hot, if the soy milk is cold, please re-boil it before use.

17. Pour the soy milk and egg yolk paste into the milk pan, heat it on a low heat, stirring continuously throughout the process.

18. Soon the previous liquid state will become viscous and creamy. At this time, turn off the heat and let it cool for later use.

19. Whisk the cream cheese insulated water with a whisk until smooth, add the soy milk and egg yolk paste and mix well.

20. Whip the whipped cream with sugar to 80%, with obvious lines.

21. Soy milk and whipped cream are put into piping bags, all preparations are over, and the cake is assembled.

22. Because the mousse ring is used, it is more convenient to demould, and it can be made directly on the cake box gasket or plate. Put the mousse ring on the plate, and put the previously cut cake slices into the mold.

23. First squeeze a layer of soy milk, then squeeze a layer of light cream, sift a layer of cooked soybean powder on the surface, and put it in the refrigerator for 6 hours.

24. For the refrigerated soy custard, use a hair dryer to extend the outer ring of the mold for a week, slowly lift the mousse ring up, and the mold can be successfully demolded.

25. The surface layer can be sprinkled with cocoa powder for decoration.

26. It tastes refreshing and smooth.

Tips:

1. The mold used in this article is an 8-inch square mousse ring from Wonuo.
2. The recipe in this article can make an 8-inch square soy custard cake.
3. It is not recommended to reduce sugar, I have reduced the sugar to a reasonable value.
4. Cooked soybean flour can be sold at a certain treasure, and you can also use it after frying the soybeans first.