Soy Milk Box [first Taste Diary]

Soy Milk Box [first Taste Diary]

1. Stir the egg yolk and 40g fine sugar.

2. Add sifted low-gluten flour and mix well.

3. Heat the soy milk to a boil, and add it to the egg yolk batter in portions while stirring.

4. Pour the soy milk and egg yolk liquid in a milk pan and heat it over low heat, stirring constantly until it is creamy.

5. Turn off the heat and let it cool for later use.

6. The softened cream cheese beats smoothly.

7. Add soy milk custard and continue to mix well.

8. Put it in a piping bag for later use.

9. Bake the dried soybeans in a saucepan over medium-low heat until they are browned.

10. Pour the soybeans into a blender, add 15g of sugar, and beat into powder.

11. Chiffon cake slices prepared in advance, cut into pieces according to the size of the box. (Previous recipes: https://home.meishichina.com/recipe-376222.html)

12. Put a piece of cake into the box and squeeze a layer of cream.

13. Put in the second piece of cake and squeeze a layer of soy milk custard.

14. Finally, sprinkle a layer of cooked soybean flour.

Tips:

/Soy flour/
1. Dried soybeans for homemade soybean powder are recommended to be used after washing off the dust on the surface and drying them.
2. It can be roasted in a pan or in an oven.
3. You can also directly use commercially available soybean powder.

/Cream cheese/
1. Before using the cream cheese, take it out of the refrigerator and let it soften. The softened cream cheese is easier to whipped and smooth.
2. If the room temperature is too low, it is difficult to soften or use in a hurry, you can also use the hot air of a hair dryer as an auxiliary, or heat insulation water to stir.

/save/
1. Because the soymilk box contains a lot of dairy products, it is inconvenient to put it for a long time, so it is recommended to consume it within 2-3 after making it.
2. Put the freshly made soymilk box in the refrigerator for 1 hour before eating and taste better.