Soy Milk Naked Cake
Overview
The recipe comes from a popular soy milk box some time ago. I used half the amount to make a 4-inch taller chiffon. The chiffon embryo was based on my super simple perfect chiffon. I replaced the 18 grams of milk inside with homemade soy milk. To make this chiffon, I ground soybean powder and fried it myself. Now that I have moved to my new home, the sound of grinding raw soybeans with a grinder is really loud. I am afraid that it will affect the neighbors. I stop every few seconds, and it feels like I am doing something bad. I soaked the soybeans and ground the soy milk in advance, because the soy milk used in this recipe needs to be homemade, otherwise it will lose a lot of flavor. Fortunately, the finished product is not bad, with a unique flavor, a relatively refreshing, rich taste, and quite delicious. It is worthy of being an internet celebrity.
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Ingredients
Steps
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Add sugar to egg yolks and mix well.
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Add sifted flour and mix evenly.
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After the soy milk is boiled, add it to the egg yolk paste in batches, stirring while adding.
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Then pour the soy milk and egg yolk paste into the pot, heat over low heat, and stir constantly.
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Until the batter becomes creamy, let cool and set aside.
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Soften the cream cheese in hot water and beat well, then add it to the soy milk and egg yolk paste.
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Mix evenly and put into a piping bag for later use.
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Beat the light cream with caster sugar and put it into a piping bag.
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Take a piece of soy milk chiffon prepared in advance, first squeeze a layer of light cream and then a layer of soy milk cheese paste.
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Sift another layer of cooked soybean flour. Repeat these two steps and refrigerate for 3 hours before eating.
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Finished product
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Finished product
