Soy Milk Box
Overview
During the weekend break, my friend helped me make soy milk, which was just in time to make soy milk boxes. I made it according to Teacher Feiyan’s method. I think it tastes better after being refrigerated.
Tags
Ingredients
Steps
-
Make the cake first. Weigh out the ingredients for the main ingredient, and be sure to refrigerate the eggs in advance.
-
emulsify. Pour soy milk into a clean basin and add corn oil to emulsify.
-
Sift in the cake flour and stir with a hand mixer in a zigzag motion until there is no dry powder left.
-
Separate eggs. Take an oil-free and water-free egg-beating bowl, put the egg yolks directly into the batter bowl, place the egg whites in the egg-beating bowl, and put it in the refrigerator.
-
Mix the batter. Use your hands and stir in a zigzag manner to mix the egg yolks and batter evenly. Remember not to stir in one direction to avoid gluten.
-
Take out the refrigerated egg whites, add a few drops of white vinegar, beat at low speed until thick and foamy, add one-third of the sugar, and preheat the oven to 150 degrees for 10 minutes.
-
Beat the egg whites at medium speed until smooth, then add one-third of the sugar.
-
When the egg whites appear to have texture, add the last amount of sugar.
-
Finally, beat at medium speed until it becomes wet and forms a large curved hook.
-
Add one-third of the egg whites to the egg yolk batter and mix evenly.
-
Then pour into egg white basin.
-
Stir evenly with a hand pump and a spatula. Remember to stir thoroughly from the bottom to avoid egg yolk paste remaining on the bottom of the basin.
-
Pour the cake batter into a gold plate lined with greaseproof paper and smooth the surface with a scraper. I used an 11-inch deep plate. Place in the middle rack of the preheated oven, set the heat to 150 degrees and lower the heat to 135 degrees, and bake for about 25 minutes.
-
Take out the baked cake body, shake it lightly on the table, place it upside down on a baking net covered with oil paper, peel off the oil paper underneath, and then cover it on the cake body to prevent the cake from drying out.
-
Add 60 grams of sugar to the 3 egg yolks in the auxiliary ingredients, and stir until the egg yolks become emulsified and turn white.
-
Sift in 45g cake flour and 15g cornstarch
-
Sift in cake flour and cornstarch.
-
Add 300 grams of soy milk at one time and stir until smooth.
-
Place on the stove and heat over low heat, stirring constantly to avoid sticking to the bottom of the pan, until the soy milk is very thick. Turn off the heat, let cool, and put it into a piping bag with a larger 8-tooth piping nozzle.
-
Whip the light cream and 15 grams of sugar until it is ready for decoration, put it into a decoration bag and put it in the refrigerator.
-
The cake body is cut according to the size of the box. The bottom of my box is small and the middle is large, so the cake slices are also different sizes.
-
Then the cake slices were divided into two layers from the middle, because the 11-inch gold plate I used was too thick.
-
Take a smaller cake slice and place it at the bottom of the box.
-
Take out the whipped cream, cut a slit in a piping bag, and pipe a layer of cream onto the bread slices.
-
Squeeze a layer of soybean milk paste into whatever pattern you like, then sift a layer of cooked soybean flour.
-
Repeat the cake, cream, soymilk, soybean powder, and soymilk box again and the box is ready. Store it in the refrigerator for 2 hours for best consumption.
