Egg yolk 4 Fine sugar 80g
Cake flour (or cornstarch) 60g Soy milk 400g
cream cheese 190g Light cream 300ml
Fine sugar (for whipping cream) 30g Chiffon cake slices 8 tablets
Cooked soybean flour Appropriate amount
How to make soy milk cake Illustration of how to make Japanese soy milk box cake 1

Step 1

Finally got some additional photos. The second time there were some improvements, the quantity was more casual and you don’t need to be so particular. The first step should be to make the soy milk in the soy milk machine. 600ML-900ML water will do. Remember to sift it when ready to use. Finally, you only need to take 400-500ML soy milk. If you like more sauce, use 500ML. Do not put sugar in the soy milk. Illustration of how to make Japanese soy milk box cake 2

Step 2

While waiting for the soy milk, you can make chiffon. Bake the chiffon slices until cool and set aside. Wash the soybeans and stir-fry them over low heat in a pot until they are a little black and cracked and the beans smell fragrant. That's it. Let it cool almost, then beat into powder. You can also buy cooked soybean flour directly. The picture is for the second time making it. There are no more soybeans at home, so you can fry two to three times the amount in the picture. Illustration of how to make Japanese soy milk box cake 3

Step 3

Soy milk sauce starts here! Beat 4 egg yolks with sugar. Add cake flour later. It is said that adding cornstarch makes it smoother, but I don’t think there is any difference. Stir evenly and add hotRemember to sift the soy milk! ! ! The second time I made it, I used nearly 500ML of soy milk. You can eat more. Stir evenly, then turn on low heat and stir continuously until it forms a picture shape, cool and set aside. I couldn't help but taste it, the taste of honey Illustration of how to make Japanese soy milk box cake 4

Step 4

The cheese used is KIRI, which is the same cheese used to make cheese buns. Illustration of how to make Japanese soy milk box cake 5

Step 5

The cream cheese is softened at room temperature and then smoothed. Add it to the soy milk paste and beat it together to enhance the taste. If you like a creamier taste, you can add 250G cheese. Place in a piping bag and refrigerate until ready. Then whip the light cream and sugar and put it into a piping bag. Set aside. Illustration of how to make Japanese soy milk box cake 6

Step 6

Place the cake slice on the bottom, a layer of cream, a layer of soy milk and a layer of soy flour. Two times, the box is full. It tastes better if you refrigerate it for about 3 hours before eating. Illustration of how to make Japanese soy milk box cake 7

Step 7

It is said that the more soybean flour, the better it tastes. . please don't be stingy Illustration of how to make Japanese soy milk box cake 8

Step 8

Add the following amounts, 500ML of soy milk, 250G of cheese, and 400ML of cream. 4 boxes is just right. Soy milk cake cooking tips

Soybean flour is made from fried soybeans and ground into powder. The soy milk is also made in a temporary soy milk machine. The cake slices are an 8-inch square cake made from the cake recipe. I cut it into exactly 8 slices. 6 slices is actually more appropriate. I only got 8 slices to make up the number, but the ingredients didn't feel enough. 3 boxes are just right.