Xylitol Soy Milk Cheese Cake
1.
First, let’s take a picture of the ingredients. We need to make a cake box and prepare more eggs.
2.
Egg yolk paste: mix 5 egg yolks, milk and corn oil emulsion, sift into low-gluten flour and baking powder, cut and mix evenly
3.
Drop the egg whites into the lemon juice and add xylitol three times to beat until elbow shape
4.
Take one-third of the egg white into the egg yolk paste, cut and mix, then pour all into the egg yolk paste, cut and mix evenly, fill the bottom of the mold with greased paper, pour it into the mold and shake it down from a high place to produce a large bubble.
5.
Preheat the oven for 10 minutes, 150 degrees for the middle and lower layer, 30-40 minutes
6.
Beat soy milk with a soymilk machine, sift the soy milk to take 300 grams and let cool. Whipped cream during this period.
7.
Sift the egg yolk and xylitol into low-gluten flour, add soy milk, pour it into a non-stick pan and boil carefully until it is thick, let cool, mix well with the cheese with a whisk, and put it in a piping bag for later use.
8.
Let the cake cool and slice it, a layer of cake slices, a layer of light cream, a layer of soy milk sauce, a layer of soy flour, repeat, finally squeeze out a drop shape, and then sift a layer of soy flour.
Tips:
1. Freeze the egg white for ten minutes when making egg yolk paste
2. The bottom layer of the mold is covered with greased paper, and the wall is brushed with oil, which is easy to demold
3. When boiling the soymilk sauce, keep stirring to avoid sticking to the pan
4. After the cake is demolded, it is easier to slice and cool
