1. First make the soy milk custard sauce. 6 egg yolks, add 90 grams of sugar and stir with a manual whisk until the sugar dissolves 😀 only use egg yolks here!
2. Sift in low-gluten flour and cornstarch and stir evenly with a manual whisk
3. Boil the filtered soy milk to a boil
4. Add the boiled soy milk little by little to the egg yolk paste while adding and stirring until all the soy milk is added and mixed evenly
5. Return the custard paste of soy milk to the induction cooker and heat it on low heat while stirring until thick. Be sure to keep stirring
6. Until the custard sauce hanging egg beater does not fall off. Make cold water from the heat and stir for a while. Then let it cool and put it in a flower bag for later use
7. Then start making cake slices. Stir milk and corn oil well! At this time, the oven will be preheated up and down to 180 degrees!
8. Stirred state
9. Sift in low-gluten flour and stir evenly with a manual whisk
10. Beat in the egg yolk. Stir well! (The egg whites are packed in oil-free and water-free containers)
11. Egg white plus 80 grams of sugar electric whisk to resist the fish-eye bubble and add two drops of flavor
12. Then change to high speed to hit hard foam
13. Take one-third of the egg white and egg yolk paste and stir evenly
14. Evenly stirred state
15. Pour the remaining egg whites into the egg yolk paste and continue to mix evenly. The mixed egg yolk paste is delicate and smooth
16. Pour into a greased paper baking pan and smooth
17. Bake the middle layer on the upper and lower heat at 180 degrees for 20 minutes
18. After the exam is out, let it cool down. This time to whipped cream. Whip the butter and sugar to a rigid framed bag
19. Put a piece of cold cake at the box
20. Squeeze a layer of cream
21. Put another piece of cake
22. Squeeze a layer of soy milk and sieve a layer of soy flour
23. This is done! It tastes better after two hours in the refrigerator
24. Let's eat!
Tips:This recipe recipe makes 6 boxes of 709ml. Everyone add and subtract appropriately! Beat the egg whites until stiff foaming. Usually the cake rolls are different.
