#the Fourth Baking Competition and is Love Eat Festival# Net Red Japanese Soy Milk Box Cake (super Detailed Version)
1.
Prepare the raw materials, separate the egg white and protein, and put them into clean, water-free and oil-free egg beaters. Pour the milk and salad oil into the egg-beating bowl, draw a "Z" and stir evenly until a small foam is formed on the surface, that is, the emulsification is complete.
2.
Sift in low-gluten flour, draw "Z" and mix well.
3.
Add egg yolk, draw "Z" and stir until it becomes smooth and smooth.
4.
Add powdered sugar to the egg whites in 3 times and beat until moist and foamy. (First, use a whisk at low speed to beat the egg whites until fisheye bubbles, add 1/3 of the powdered sugar. Next, continue to beat with an electric whisk at high speed until the volume of the egg is doubled, then add 1/3 Powdered sugar. Then, continue to beat with an electric whisk at a medium speed, a little pattern appears, add the remaining 1/3 of the powdered sugar. Finally, beat at low speed until the beak appears when the whisk is lifted.)
5.
Take 1/3 of the meringue and add it to the egg yolk paste, and mix well with a rubber spatula.
6.
Pour it back into the meringue and continue to mix well with a rubber spatula until no trace of egg white is visible and the batter is smooth and smooth.
7.
Pour the batter into the baking pan, smooth it slightly with a spatula, and shake it twice.
8.
Put it into the preheated oven, heat up and down at 165°C, and bake for 20 minutes.
9.
After the cake roll was out of the oven, it fell from a high place and shook out the heat. When unmolding, put a piece of greased paper on the baking net, and buckle the cake roll directly on the greased paper. Remember to cover it with greased paper to prevent it from drying out. After letting cool, divide into 8 slices.
10.
After the cream cheese has softened at room temperature, beat it with insulated water with a manual whisk until it is smooth.
11.
Add sugar to egg yolk and stir well.
12.
Sift the cornstarch into the egg yolk paste, and stir evenly with a whisk.
13.
Pour the soy milk into the milk pot, heat it to a boil on a low heat, and then turn off the heat.
14.
Pour the soy milk into the egg yolk batter three times, and stir evenly with a manual whisk. Remember to stir well each time before adding soy milk to the next time.
15.
After mixing the soy milk and egg yolk paste, continue to pour it back into the milk pot and heat it over low heat. During heating, keep stirring with a manual whisk to prevent burning. Keep heating until traces are left after the whisk, and the soy milk and egg yolk paste is thick.
16.
Add the prepared soy paste and egg yolk twice to the cream cheese that was just whipped and mix them evenly. This is the soy milk layer.
17.
Add all the powdered sugar to the whipped cream and send it to the piping state.
18.
Prepare the cut cake slices. Put the soy milk filling and cream into the piping bag. The butter filling can be used with a piping mouth or directly into the piping bag, just cut the round mouth.
19.
Then began to assemble the soymilk box. First put a slice of cake on the bottom layer.
20.
Squeeze into the soy milk paste.
21.
Squeeze a layer of cream.
22.
Sprinkle a layer of cooked soybean flour.
23.
Just repeat it again. Put the cake slices, squeeze into the soy milk paste, squeeze a layer of cream, and finally sprinkle with cooked soybean flour.
24.
The prepared soymilk box tastes even better after being refrigerated for three hours.
Tips:
1. The egg batter is more delicate after use.
2. Dispense the meringue until there is a small hook. Cake rolls that have been overspent are easy to crack when they are rolled.
3. Please adjust the baking time and temperature according to the temper of your own oven.
4. Be sure to use a low heat when heating the soy milk and egg yolk paste, and don't be impatient.
5. The prepared soymilk box will taste better after being refrigerated for three hours.
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