#the 4th Baking Contest and is Love to Eat Festival# Soy Milk Box Cake
1.
Soy milk cake embryo: 50ml soy milk, 30ml corn oil, 62g low-gluten flour, 4 eggs, 30g caster sugar, 2 drops of lemon juice, 2 drops of vanilla extract are ready.
2.
Add 50ml of soy milk, 30ml of corn oil, and two drops of vanilla extract, and stir until it is emulsified.
3.
Sift in 62g of low-gluten flour, and mix it evenly with "Z, G, N, J" until there is no particle batter
4.
Add four egg yolks, mix well and set aside. At this time, the oven is preheated up and down to 160 degrees.
5.
4 egg whites, add 2 drops of lemon juice, beat until the fish eyes are bubbled, add 10g of fine sugar
6.
Beat until it is thick, add 10g of fine sugar,
7.
Beat to a slightly grainy state, add 10g of fine sugar,
8.
Lifting the whisk until wet foaming will leave a hook state. As shown~
9.
Scoop out 1/3 of the beaten meringue into the soy milk and egg yolk paste, stir and mix evenly until there is no protein, still use the "Z, G, N, J" wording to operate.
10.
Put the mixed soy custard into the remaining meringue, stir and cut evenly, using the same technique as above. Be careful not to make a circle to avoid defoaming and affecting the cake texture.
11.
Pour the mixed soy custard batter into a baking pan with a silicone mat. The size of the baking pan is 28*28. After smoothing the surface, you can put it into the preheated oven for baking.
12.
Baking: Fire up and down at 150 degrees for 30 minutes. After being out of the oven, move to the grilling net, cool and slice for use.
13.
Ready, cream filling: 150g light cream, 15g fine sugar. Soy milk filling: 200ml of soy milk, 100g of cream cheese, 60g of caster sugar, two egg yolks, 30g of corn starch. Surface decoration: a little soy flour.
14.
Soy milk filling, 200ml of soy milk, add 60g of fine sugar and stir until the sugar is almost dissolved.
15.
Break up two egg yolks, add a little soy milk and stir evenly, sieve 30g cornstarch and stir evenly until there is no dry powder. Soy milk is slowly added to the egg yolk paste, and the soy milk is added while stirring continuously.
16.
Stir the soy milk paste into the milk pot and boil on low heat until it thickens and clears the heat.
17.
Stir 100g of cream cheese until smooth
18.
Add the cheese into the soy milk paste, mix evenly, and put it in a piping bag for later use.
19.
Put 150g of whipped cream and 15g of fine sugar into the container, and beat until the lines appear as shown in the picture~ Put it in a piping bag for later use.
20.
Put the cake chips into the box, and prepare the soy milk filling and cream filling.
21.
Squeeze the soy milk filling into the surface of the cake evenly, and put it into the second piece of cake embryo
22.
Squeeze a layer of soy flour on a well-balanced cream filling, cover with a lid and put it in the refrigerator for four hours, and taste the best after four hours.
23.
The delicious Internet celebrity "Japanese Soy Milk Box Cake" is ready! One for tea time, it’s awesome~
Tips:
1. The soy milk used in the preparation should be warm, and the ground soy milk should be beaten with a soymilk machine. Do not use the wall breaker to affect the taste of soymilk.
2. Soy custard cake embryos can also be replaced with cake embryo recipes that you make smoothly.
3. For the production of soybean powder, soybeans can be fried in a wok, and then ground into powder with a wall-breaking machine after cooling. You can also use the oven to bake the soybeans at 150 degrees Celsius for about 7-10 minutes, and they are ready to be baked. After cooling, they can be ground into a powder with a wall breaker.
4. The finished soy custard cake tastes best when it is refrigerated for 4 hours. Anyone who is anxious should pay attention to it!
5. Shelf life, it can be stored in cold storage for three days. Do not freeze.
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