1. Prepare bean powder first, and stir-fry the soybeans in a pot with low fire;

2. Soak 85g of soybeans, add 1 100 ml of water, grind into soybean milk, and pour into a pot to boil.

3. Take 4 egg yolks and 50g of sugar, take out 400 to 450ml of cooked soybean milk, pour a little mayonnaise while it is hot, stir, then pour the remaining hot soybean milk while it is hot, and mix well;

4. Smooth the cheese;

5. Sieve the soy milk mayonnaise and pour it into the pot;

6. Pour the cheese into soy milk mayonnaise, turn on medium heat and stir with a spatula while cooking. Then pour into an egg beating basin;

7. Flatten with an egg beater at high speed, cover with plastic wrap, spread and cool, put in a paper bag and store in the refrigerator;

8. Then add sugar to the whipped cream and put it in a paper bag;

9. Put a hurricane cake at the bottom, squeeze a layer of cream, squeeze a layer of cheese soy milk mayonnaise, sieve a layer of bean flour, and then put a piece of cake, a layer of cream and a layer of sauce. The soybean milk box is ready.