Soy Milk Box Cake
1.
Soak the soybeans 2 hours in advance.
2.
Pour in the right amount of water to exceed the minimum water level. Turn on the five-grain soymilk mode. In order to make the soymilk more delicate, the soymilk is beaten and sifted again.
3.
Now let’s make the cake base. Use the small 4-roll formula. First separate the egg white and egg yolk, pour milk and oil into the egg yolk bowl, let the milk and oil fully wrap the egg yolk, and set aside for later use.
4.
When the egg whites are beaten to the fish-eye state with a whisk, add one-third of the sugar.
5.
Add the powdered sugar in three times, and check the delicateness of the meringue while beating, until the small, strong hook is lifted.
6.
Sift the low-gluten flour and pour it into the previously mixed egg yolk bowl. Use a manual whisk to mix all the ingredients evenly. The egg yolk paste becomes fine and particle-free.
7.
Mix the meringue and the egg yolk paste with the method of mixing, uniformly and without impurities.
8.
Pour the cake batter into a baking tray lined with greased paper, gently shake out large bubbles, and put it in the preheated oven at 145 degrees for 28 minutes.
9.
The baked cake base is gently lifted from the baking tray and placed on the drying rack to cool for later use.
10.
Now prepare the soy milk cheese sauce, take three egg yolks and add powdered sugar.
11.
Stir evenly, fine and without particles.
12.
Sift in low-gluten flour and continue to mix evenly, making it fine and flourless.
13.
Put the sieved soy milk into a microwave oven to heat, and add the soy milk to the egg yolk paste in portions while it is hot.
14.
Stir evenly until fine and smooth without particles.
15.
Pour the mixed batter back into the non-stick pan, stir while heating on a low heat, fry until thick, cool and set aside.
16.
Dissolve the cheese in water, stir until smooth, then add it to the soy milk paste in portions, and mix well.
17.
Add 150 grams of whipped cream and 15 grams of powdered sugar, and beat until there are clear lines.
18.
Put the cream and soy milk cheese sauce into the piping bag, and put the flower mouth you like.
19.
Compare the size of the box and slice the cake. Put a piece of cake at the bottom of the box.
20.
Squeeze a layer of whipped cream.
21.
Then squeeze a layer of soy milk cheese sauce.
22.
Cover with a layer of cake slices, squeeze a layer of soy milk cheese sauce, and then sift in an appropriate amount of cooked soybean flour. I didn't buy the cooked soybean flour. Instead, I fry it myself and use a wall breaker to make it into powder.
23.
One bite, the multi-layered taste, I believe you will like it, it is better to eat after refrigeration.
24.
Pack the beautiful box and share it with the one you love.
