Super simple soy milk box ❗️ (cheese-free version) low-fat dessert ❤️

Overview

Girls always love to eat some sweets and drinks, but they are worried that the ones sold outside are high in calories and easy to gain weight. Today I will teach you a soy milk box cake that can be made at home. There is no need to make the soy milk freshly. Instead of the tedious step of making soy milk, soy milk powder is used instead of soy milk. It has a mellow taste and is simple to operate. The home-made soy milk box cake has low calories, high protein content, dietary fiber, low fat and no fear of obesity.

Tags

• dessert
• afternoon tea
• corn oil
• corn starch
• egg
• egg yolk
• hot water
• low gluten flour
• pure milk
• soy milk powder
• whipping cream
• white sugar
• lemon juice

Ingredients

Steps

1. 1 Prepare the ingredients for the cake layer, 4 eggs, 30 grams of sugar, 40 grams of corn oil, 50 grams of pure milk, 50 grams of low-gluten flour, and 3 drops of lemon juice.

   

2. 2 Separate the egg whites and yolks and put them into deep basins without water or oil

   

3. 3 Add milk, corn oil, and sugar to the egg yolks, stir well to emulsify.

   

4. 4 As shown in the picture, mix thoroughly so that water and oil cannot separate.

   

5. 5 .Sift in the low-gluten flour, use a "1" or "Z" shape technique and use a manual egg beater to mix evenly without particles and in a smooth state. Do not stir in circles to prevent gluten from forming.

   

6. 6 Preheat the oven to 165°C in advance and start beating the egg whites. First add the lemon juice at low speed. Beat the egg whites at high speed until they form large fish-eye bubbles. Add the first sugar. Continue to beat until the bubbles become thinner and add the second sugar. Beat until the bubbles disappear and become textured. Add the last sugar. Change to low speed and beat until the egg whites form large curves.

   

7. 7 .Put one-third of the egg white into the egg yolk paste and mix evenly by stirring.

   

8. 8 Pour in the remaining egg whites and stir evenly. This is a well-mixed mixture, fine and smooth without defoaming, and flowing slowly.

   

9. 9 Prepare a 28x28 plate, line it with greaseproof paper, pour the cake batter into it, use a scraper to smooth it out, and knock out any air bubbles.

   

10. 10 Place the middle layer and bake at 165°C for 23-25 minutes.

    

11. 11 After baking, move it to the baking grid to let it cool, turn it over and tear off the oil paper.

    

12. 12 Make the sauce with original soy milk powder and sprinkle coconut flavor on top.

    

13. 13 Pour one bag of soy milk powder into a cup, add 180 ml of hot water and mix evenly.

    

14. 14 To make soy milk sauce, mix two egg yolks with 15 grams of white sugar and mix evenly. Add 15 grams of low-gluten flour and 10 grams of corn starch. Add the soy milk and stir to make sure there are no lumps. Pour it into a pot and heat it over medium-low heat while stirring. When it is about to thicken, remove from the heat and continue stirring until smooth.

    

15. 15 As shown in the picture, the soy milk sauce is smooth and has no particles. Set it aside to cool down.

    

16. 16 Whip cream, add 8 grams of sugar to 100 ml of whipping cream, beat at medium-low speed to create texture.

    

17. 17 Put the soy milk sauce and cream into a piping bag and refrigerate for 20 minutes.

    

18. 18 Cut the cake embryo into the same size as the container in advance and place it at the bottom of the glass box.

    

19. 19 Pour on a layer of cream.

    

20. 20 Put in a layer of cake base.

    

21. 21 Pipe on the soybean milk sauce (cut the piping bag and squeeze out the round beans directly, no piping nozzle is needed).

    

22. 22 Use a strainer to sprinkle a layer of coconut-flavored soy milk powder from a high position, and the soy milk box is completed. It is sweet but not greasy, and has a rich bean flavor.

    

23. 23 The small soy milk box has the aroma of coconut, bean, milk and egg. It is so delicious. The flavor will be better after being refrigerated.