1. Prepare an 8-inch original chiffon cake.
2. Prepare the required materials.
3. Separate three egg yolks, add 45 grams of fine sugar, and beat evenly with egg yolks.
4. Mix low-gluten flour and cornstarch through a sieve into a basin and mix well.
5. Freshly ground soy milk is sieved and boiled. While stirring the egg yolk paste, slowly pour the soy milk (be sure to keep stirring and slowly pour the soy milk, otherwise the egg yolk will become egg-bloomed if the temperature is too high)
6. Stir evenly, pour it back into the pot, stir while heating on low heat, the soy milk custard sauce will gradually become thicker, until it can be hung on the egg and immediately remove from the fire, sit the pot in cold water and continue to stir while cooling down. You can use it after letting cool.
7. First cut the cake into the size of the box, and put a piece of cake at the bottom of the box. Whipped cream is put into a piping bag, soy milk custard sauce is also put into a piping bag.
8. Squeeze a layer of cream.
9. Put another piece of cake, and then squeeze the light cream (soy milk custard sauce) into balls. You can squeeze soy milk custard sauce or whipped cream. Soy milk custard sauce has a stronger soy milk flavor.
10. Sift a layer of cooked soybean powder, use a brush to clean the excess soybean powder on the side of the box, cover the lid and put it in the refrigerator before eating.
Tips:1. The cake method is the ordinary chiffon cake roll, which is baked at 170 degrees for 18 minutes.
2. Soy milk must be sieved to ensure its fineness.
3. This amount can make 5 boxes of 280ml box.
4. Soy flour is cooked pure soy flour, you can buy ready-made.
