| 28cm*28cm cake | |
| (60 grams) egg | 4 |
| Fine sugar | 50 g |
| Salad oil | 40 g |
| Milk | 55 g |
| Cake flour | 55 g |
| Soy milk card, Homestead sauce | |
| Mill plain soy milk (unsweetened) | 300 g |
| Egg yolk | Three |
| Fine sugar | 45 g |
| Cake flour | 30 g |
| Corn starch | 10 g |
| Pass the cream | |
| Light cream | 200 g |
| Fine sugar | 20 g |
| Cooked soybean meal (no added sugar) add |
- Separate the yolks of three eggs, and 45 grams of sugar
- Uniform egg whisk until sugar melts
- Sift together the cake flour and corn starch into the basin
- Mix
- Sift the ground soya-bean milk and boil, stir the egg yolk paste slowly pour the soy milk (make sure you stir constantly and slowly pour milk or egg yolks over high temperature preserved duck egg flowers)
- Mix in the pot and cook heat while stirring, milk custard sauce will gradually become sticky
- Until they can be hung on the egg at once close to the fire, sit aside to cool to cold water, continue to stir the pot, cool can be used. (This important step, boil for too long would be too heavy, do not take heavy pot heat cold water and gradually change, so this step is very important. ）
- Cut the cake in the box size, pass the cream into decorating bag, milk custard sauce into decorating bag.
- The box bottom piece of cake
- Crowded into a layer of cream
- Put a piece of cake, then squeezed into a ball soy milk custard sauce
- Sift a layer of cooked soybean meal, with a clean paint brush box side extra soy beans, cover and put in refrigerator when ready to eat.
