Soy Milk Box
1.
Prepare a piece of cake base in advance and cut it into small pieces the size of the box
2.
To make soy milk: separate the egg white and egg yolk first, add 40 grams of sugar to the egg yolk and beat quickly by hand
3.
Sift in 25 grams of cornstarch and mix well again
4.
Pour 180 grams of homemade cooked soy milk in portions
5.
Beat until fully blended
6.
Heat with low heat throughout the process, stirring constantly
7.
Boil it into a paste and let it dry to room temperature
8.
Cream cheese beaten smoothly and set aside
9.
Add cream cheese to the cold paste and beat with a whisk until fully combined
10.
Whipped cream and 15 grams of sugar, beat until 9 minutes hard
11.
Put the soy milk paste and whipped cream into the piping bag separately and cut a small mouth
12.
Put a slice of cake at the bottom of the box
13.
Squeeze a layer of soy milk (in fact, it is best to squeeze light cream first)
14.
Squeeze another layer of whipped cream
15.
Sprinkle with soy flour
16.
Cover with another layer of cake slices
17.
Squeeze in whipped cream, soy milk, and sprinkle with soy flour
Tips:
Soymilk box is best to refrigerate for more than 30 minutes before eating it tastes better
