1. Prepare chiffon cake and cream in advance, three egg yolks and granulated sugar, put them in a clean basin, and stir until there are no particles. Heat the soy milk to 90 degrees.
2. Put low-gluten flour and starch in the egg yolk and stir.
3. Slowly add soy milk while stirring the egg yolks.
4. Sift the liquid into a non-stick pan. Heat on low heat, stirring constantly, until it thickens.
5. Put it in another container and stir to cool down.
6. Cover the sauce with a fresh-keeping bag to prevent it from drying out. The soy milk part is finished.
7. Put chiffon cake at the bottom of the box, then cream, and finally soy milk.
