Homemade soy milk dessert

1. Soy milk egg tart:

1. Add eggs, sugar and condensed milk and mix well. Add light cream and milk and mix well.

2. Sieve it more than 2 times, pour it into the tart shell, and bake it at 200 degrees for 25 minutes.

3. Add water to glutinous rice flour and knead into a ball. After cooking, pour in cold water.

4. Mix the egg yolks, sugar and low-gluten flour until evenly mixed, then add the hot soy milk while stirring.

5. Heat over low heat and stir until thickened, then pour onto the baked egg tarts.

6. Place the small meatballs and sprinkle with cooked soybean powder.

2. Soy milk box:

1. Soy milk powder, soy milk, cake embryo, light cream, cake embryo.

2. Prepare sugar-free yogurt.

3. Take out a bag of soy milk powder.

4. Mix yogurt and soy milk powder evenly.

5. The soy milk sauce was successfully made.

6. Layers of sweetness and delicate taste.

3. Soymilk-filled fig yogurt toast

1. Simple soymilk: soymilk powder and yogurt.

2. Bake the toast again for 5 minutes.

3. Apply a layer of soy milk.

4. Cover with another piece of toast and spread yogurt.

5. Place figs and mint.

4. Exploded Soy Milk Cake

1. First use a wall breaker to make a pot of soy milk (50 grams of soybeans + 600 ml of water).

2. Make custard sauce: add egg yolks and sugar and stir evenly, sift in low flour and corn starch and stir evenly.

3. Sieve once, return to the pot and heat over low heat while stirring until slightly thickened. Add the butter while it is hot and stir to melt.

4. Cover the custard sauce with plastic wrap and refrigerate.

5. Stir corn oil + soy milk and melt.

6. Stir the low-gluten flour evenly and add the egg yolk.

7. Beat the egg whites + a few drops of lemon juice + sugar until they reach small peaks.

8. First add 1/3 of the egg whites into the egg yolk paste and mix evenly, then pour it back into the egg whites and mix evenly, then put it into a paper cup that is 80% full.

9. Heat the oven to 130℃, put in the cake batter, bake for 30 minutes, then turn to 145℃ and bake for 15 minutes.

10. Beat the light cream + sugar until slightly textured, add custard sauce and beat until the texture is clear.

11. Put the cream into the decorating device, squeeze it into the middle and surface of the cake, and then sprinkle with soybean flour.