I believe that many people have eaten this dessert recommended to you today, and the taste of it cannot be forgotten for a long time. It is: soy milk box. Some time ago, this dessert was very popular in the circle of friends. Many people People even queue up to buy it. Friends who have tasted it all know that the aroma of soy milk combined with the soft cake can really capture our taste buds.

Today I paired the soymilk box with matcha. Because I personally prefer matcha, I decided to pickle it myself. In fact, the process of making the soymilk box is a bit like tiramisu, with layers of layers. , the bottom is when love is followed by soy milk and paired with cream. Just talking about it makes me feel very happy. Research shows that eating desserts can make us happy, but don’t eat too much of any food, just the right amount

In fact Making cake boxes is not as difficult as we thought. As long as you carefully learn it step by step, you can make it successfully. The cake boxes we bought outside are actually very expensive and cost about 40 yuan each. The cost of making them at home is greatly halved and it is clean. It’s also hygienic and we can feel more confident about what we eat. You can make it according to my method today, and it is also a good choice to add your favorite ingredients. Let’s take a look at the method and steps of making the matcha soy milk box.

Ingredients

2 egg yolks, 35 grams of white sugar, 20 grams of low-gluten flour, 10 grams of corn starch, 200 grams of sugar-free hot soy milk, 50 grams of cream cheese, light cream 50 grams, 4 grams of white sugar, 20 grams of cooked soybean powder, 4 pieces of matcha chiffon embryo.

Method

1. First we need to prepare all the above ingredients. After preparation, we need to prepare a container. The cheese and cream need to be softened in warm water for later use. Egg yolks Mix with the white sugar and mix evenly with a manual egg beater until the color turns white and the white sugar melts.

2. At this time, we need to sift the low-gluten flour and cornstarch, and then put them into the egg liquid and stir evenly. The role of the corn flour and cornstarch is to make the soy milk sauce more viscous. In this way, no water will come out, and the stirred liquid will be very delicate and fluid.

3. At this time, we need to add the hot soy milk in 4 times. Each time, we need to stir evenly before adding and stirring for the second time. Stir until there are no small bubbles.

4. At this time, we need to pour the soy milk into the non-stick pan, and then stir continuously over low heat.

5. Small particles will be produced during the cooking process, and we need to stir clockwise.

6. Stir until it is thick and smooth, about 85 degrees, and it is translucent.

7. At this time we need to beat the cheese and cream with an electric egg beater until they become feathery.

8. Add soy milk in the fourth step and continue stirring evenly.

9. Once the soymilk becomes stringy, it means it is finished. Use a piping bag to pack the soymilk.

10. Finally, we need to whip the whipped cream. If it is hot at home, we need to put it in the refrigerator after whipping it, otherwise it will become sour.

11. After the above ingredients are ready, we need to take out a small box, spread the matcha cake on the bottom of the box, and then evenly spread a layer of cream.

12. Squeeze in a layer of soy milk, use a sieve to evenly sprinkle the soy flour, cover it with a layer of matcha cake and a layer of cream, and finally squeeze a layer of soy milk and sprinkle with soy flour. The matcha soy milk box is now finished.

Tips:

1. The matcha cake was made yesterday so I will eat it directly today. If you don’t like matcha, we can switch to the original soy milk box and it will taste just as delicious.

2. The temperature of hot soy milk is about 80 degrees, so do not overheat the water as it will affect the taste.

The above is to share with you all the production process and steps of the matcha soy milk box. If you like it, please start making it.