1, materials: soybean 50g, 20g of low gluten flour, sugar 15g, 200ml of hot water.

2, soybean soaked one day in advance, wall-breaking machine ripe soybean milk filter. With 30 grams of soybeans fried and cooled and then beat the beans with a grinder, egg yolks and granulated sugar with a whisk, and then sifted into the low gluten flour mixed well. Add the soymilk in batches, stirring well until grain-free and smooth. Pour into a nonstick skillet, stirring constantly over low heat until thickened. Cream cheese softened and broken into small pieces into which to stir evenly into the soy milk cheese paste.