Soy Milk Box

Soy Milk Box

1. Separate the egg white and egg yolk, and put the egg white into an oil-free and water-free container

2. Beat the egg yolks, add 20 grams of sugar, and beat well

3. Add oil and beat until fully incorporated

4. Add the milk and mix well

5. Sift in the flour

6. Zigzag cut and mix until completely particle-free

7. Add a few drops of lemon juice to the egg whites, beat with an electric whisk until coarsely foamed, and add 1/3 of the sugar

8. Add the sugar in two more times and beat to 9 to distribute, lift the egg beater into a beak shape

9. Take 1/3 of the egg white and add it to the egg yolk paste, cut and mix evenly

10. Pour it back into the egg whites

11. Stir at the bottom and mix evenly

12. Pour the cake batter into a baking pan lined with greased paper

13. Smooth the surface and tap the pan to shake out the air

14. Put it in a preheated 150 degree oven and bake for 25 minutes

15. After baking, take out the greased paper and let cool

16. Soy milk cheese paste method:
Soak the soybeans one day in advance, and filter the mature soy milk with the breaking mechanism.
Use 30 grams of soybeans to fry and let cool, then use a grinder to make soy flour

17. Egg yolk and caster sugar

18. Stir evenly with a whisk

19. Sift in low-gluten flour

20. well mixed

21. Add soy milk in portions

22. Stir evenly until no particles, smooth

23. Pour into a non-stick pan

24. Stir continuously and stir-fry slowly until thick

25. After the cream cheese is softened, break it into small pieces and put it in it

26. Whisk evenly and serve soy milk cheese paste

27. Put the whipped cream in 10 grams of sugar and whip to the piping state, and put the whipped cream and soy milk cheese paste into the piping bag respectively

28. Cut the cake into four pieces according to the box size

29. Put a piece of cake in the box

30. Squeeze a layer of cream

31. A layer of soy milk cheese

32. Sift a layer of soy flour

33. Repeat this box can be placed 2 layers

34. The piping bag is filled with the flower mouth you like, and an appropriate amount of soy milk cheese paste is filled with flowers on the surface

35. Sift a layer of soy flour on the top and serve. You can eat it right away. It tastes better after 2 hours in the refrigerator.

Tips:

Xiaoyingzi's words:
1. I squeeze the soy milk with a wall-breaking machine. The taste is very thick and thick. My wall-breaking machine has a cooking function, so it can be used directly. If it is raw, remember to cook it before using it. It will be better after a sieve, but the sieve just feels a little scum. When using it, the temperature of the soy milk is about 50 degrees, and it can be warm.
2. Wash the beans for soy flour and fry them dry. Remember not to fry them slowly. Don't fry them too much. Soybeans are easy to batter.
3. The soy milk paste should be heated on a low heat throughout the whole process, using a non-stick pan, and constantly stir fry during the frying.
4. Break the cream cheese into small pieces and put it into the soy milk paste to make it soft quickly and convenient for whipping.
5. When assembling, the order of soy milk cheese and whipped cream can be reversed. I made 2 boxes, and the taste is as good as the two boxes.