Japanese soy milk box

Japanese soy milk box

Overview

A cake that is very popular recently, it is a delicious combination of soy milk, cheese, whipping cream, soybean flour and chiffon cake. The multi-layered texture is so delicious.

Tags

Ingredients

Steps

  1. Make the cake roll part first: mix milk + fine sugar evenly, pour in corn oil and mix evenly with a manual egg beater, keep beating for about 3 minutes to fully emulsify. Sift in the cake flour and mix well. Finally add the egg yolk and mix well. The egg yolk paste is ready. Cover with plastic wrap and set aside

    Japanese soy milk box step 1

  2. Add 50 grams of fine granulated sugar to the egg whites in three batches, and beat with an electric egg beater until the small hook of the egg beater is lifted

    Japanese soy milk box step 2

  3. Pour one-third of the egg whites into the egg yolk batter, stir evenly, then pour back into the meringue and mix evenly. Pour into baking pan

    Japanese soy milk box step 3

  4. Shake a few times to remove large bubbles, then bake in a preheated oven at 160 degrees for 25 minutes

    Japanese soy milk box step 4

  5. Take out of the oven and let cool. Cut into box size

    Japanese soy milk box step 5

  6. Preparation of soy milk filling: stir egg yolks + fine sugar until the sugar melts

    Japanese soy milk box step 6

  7. Sift in cornstarch

    Japanese soy milk box step 7

  8. Stir to combine.

    Japanese soy milk box step 8

  9. Pour the soy milk into the pot and boil

    Japanese soy milk box step 9

  10. Slowly mix the boiled soy milk and pour it into step 10, mix well, then pour it back into the pot and cook slowly over low heat until it becomes thick. The cream cheese will soften at room temperature and beat smoothly. Add the above and mix well. Delicious soybean milk filling is ready

    Japanese soy milk box step 10

  11. Add 300 grams of whipping cream to 20 grams of caster sugar and beat, mix the above and mix well, then put it into a piping bag.

    Japanese soy milk box step 11

  12. Place a piece of sliced cake, squeeze a layer of soy milk cheese, squeeze a layer of cream, and sift a layer of soy flour. Just repeat once.

    Japanese soy milk box step 12

  13. Finally, sprinkle a layer of soybean flour on the surface. It’s done

    Japanese soy milk box step 13

  14. It is best to keep it refrigerated for 1 hour before eating, the taste will be better

    Japanese soy milk box step 14

  15. It’s so delicious that you don’t want it

    Japanese soy milk box step 15