Name: Soy Milk Box
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 50g Soy milk; 30g Corn oil; 40g Caster sugar; 5g corn starch; 50g Low-gluten flour; 100g Cream cheese; 40g Powdered sugar; 1 piece Whole egg; 100g Light cream; 1 pinch salt; A few drops Lemon juice; a little Cooked Soy Flour

Soy Milk Box

1. Prepare the ingredients (PS: Forgot to take cooked soybean flour)

2. The first part: making cooked beans will: soak and wash the soybeans in advance, and put them into the soymilk machine

3. Start the pure soy milk program, filter the soy milk twice for preparation

4. Step 2: Make the cake dough soy milk A and corn oil A in the soy milk box and mix until fully emulsified

5. Sift in corn starch A and low-gluten flour A and mix until no particles

6. Separate egg A, then add egg yolks one by one and mix well

7. Put the mixed egg yolk batter aside for later use

8. In the egg white: add salt, lemon juice and caster sugar A

9. Use an electric device to beat hard foam

10. Mix the egg yolk paste with the egg white paste, pour it into a baking pan covered with tarp, shake it a few times to produce large bubbles

11. Put it into the preheated oven, 180 degrees, up and down, bake for about 18 minutes

12. Take out the baking tray and shake it upside down on the grilling net, tear off the tarp while it is hot and let cool

13. Step 3: Prepare the soy milk cheese sauce. Put egg B and powdered sugar B in a basin and mix until they are fully integrated (PS: Eggs need to be greater than 50 grams)

14. Sift in cornstarch B and mix well

15. Pour the prepared soy milk B into the egg batter in batches

16. Mix well with a manual whisk and pour into a non-stick pan

17. Turn on a medium and small fire while heating, and stir continuously with a spatula until it is thick and ready for use

18. Put cream cheese B in a small bowl, and stir while heating over water until smooth

19. Put the egg and soy paste into the cream cheese in batches, then move it to the hot water pot that has just been heated and stir quickly

20. Add in sequence and mix until thick and smooth, then the soy milk cheese sauce is OK

21. Whipped cream C, icing sugar C until patterned

22. Put soy milk cheese sauce and whipped cream: put them into piping bags with flower mouths

23. Cut the cooled cake into 4 pieces of cake similar in size to the container, and then take two pieces of cake and put them in the bottom of the box

24. Squeeze a layer of light cream

25. Then squeeze a layer of soy milk cheese sauce, then sift in a little cooked soy flour

26. Then put a piece of cake, squeeze a layer of cream + soy milk cheese sauce, and finally squeeze the flower shape you like

27. Keep in the refrigerator for about 2 hours, and then sift the cooked soybean powder to increase the aroma when eating.

28. Layers of taste are different

Tips:
1. The cake base can be chiffon cake or sponge cake, as you like
2. The amount of liquid in the chiffon cake is directly used soy milk, if you don’t like it, you can also use water or milk.
3. The soy milk cheese paste is thicker, so it can be better operated by heating with water.
4. Because I squeezed an extra layer of soy milk cheese paste, this recipe is only enough for two boxes
5. The soymilk box tastes better after refrigeration