#柏翠大赛# Soy Milk Box Cake
1.
Cake method: Brush water on a 28*28 baking pan, spread oiled paper, drip a little corn oil and wipe with paper towel. At this time, preheat the oven to 160 degrees.
2.
Take 4 eggs to separate the yolk and egg white;
3.
Put 50 grams of butter in a small pot and heat it to a boil, then turn off the heat and let it sit for two minutes.
4.
Sift in 65 grams of low powder and mix well,
5.
Add 65 grams of pure milk and stir well,
6.
Add 1 egg and stir well,
7.
Add 4 more egg yolks and stir well.
8.
Add 50 grams of sugar to the egg white, and the whisk has long bends when you lift it.
9.
Dig a tablespoon of egg whites into the egg yolk paste,
10.
Cut and mix evenly, pour into the egg white bowl, cut and mix evenly.
11.
Pour it into a baking dish lined with greased paper and smooth it with a spatula.
12.
Put it in the preheated oven and bake at 160 degrees for 20 minutes. Take it out immediately after it is out of the oven, and move the cake slices to the drying net with the oil paper to let cool.
13.
Put the cake upside down on the chopping board, tear off the oil paper, and divide the cake into 6 evenly (divided according to the size of the box).
14.
Whipped cream + sugar, put it in a piping bag and put it in the refrigerator for later use.
15.
Soy milk method: Bring cream cheese to room temperature in advance and beat with a whisk until smooth.
16.
Egg yolk + sugar, beat evenly with a whisk.
17.
Sift in low powder and stir evenly until there are no particles.
18.
Heat the soy milk to a boil and turn off the heat.
19.
Pour the soy milk into the egg yolk batter 3 times, stirring well each time.
20.
Pour it back into the pot, heat it over a low heat and stir constantly until it thickens, and let it cool.
21.
Mix the cooled soy milk batter and cream cheese evenly.
22.
Box cake method: Take a piece of cake and spread it on the bottom of the box,
23.
Pour a layer of soy milk,
24.
Squeeze in the cream,
25.
Sift soy flour,
26.
Repeat for the cake slices, pour in the soy milk, squeeze the cream, and sift the soy flour.
27.
Close the lid and put it in the refrigerator for more than 3 hours before eating. Scoop it with a spoon when eating.
