The bean flavor is rich and amazing in one bite. Love the soy milk series with a rich taste, super classic.
Soy Milk Box Cake🍰The bean flavor is rich and amazing in one bite❗️||Love the soy milk series Rich taste, super classic
🌟Cake body materials:
4 eggs Milk 40g Corn oil 40g Low gluten flour 40g White sugar 40g Salt 0.5g few drops of lemon juice
🌟Soy milk sauce ingredients:
2 egg yolks White sugar 35g Corn starch 10g Low...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Separate the egg whites and egg yolks, and set aside the egg yolks. Keep the egg whites in the refrigerator for later use, which will help with whipping.
Add milk and corn oil into the container, stir evenly until fully emulsified, and there are no oil stars floating on the surface.
Sift in the low-gluten flour and stir with a manual egg beater in a z-shape until no dry flour is incorporated.
Add the egg yolk and continue to make a z-shape and mix evenly. Set aside the batter.
Beat the egg whites: Add a few drops of lemon juice, salt, and sugar to the refrigerated egg whites. Beat the sugar at low speed first, then beat at medium-high speed until it is eight minutes. Use a whisk with a small curved hook when lifting it.
Put one-third of the egg whites into the reserved batter and mix evenly with a spatula.
Pour the mixed batter into the egg whites and mix evenly with a spatula. Be careful not to over-mix to avoid defoaming.
Pour the mixed cake batter into the 28x28 mold, shake it a few times to eliminate large air bubbles.
Preheat the oven in advance to 155 degrees for 28 minutes.
After taking it out of the oven, shake it a few times to release the heat, then let it cool and set aside.
Mix egg yolks and sugar evenly.
Sift in low-gluten flour and cornstarch and mix evenly.
For 25g of sugar-free soy milk powder, first add 50g of room temperature water and stir to dissolve, then add 150g of hot water and stir evenly.
Slowly pour the soy milk into the egg yolk batter, stirring while pouring.
Sift into a milk pot, heat over low heat until thick, add cream cheese, stir evenly (you can beat it with an electric egg beater to make it more delicate), and keep in the refrigerator for later use.
Cut the cake body into the size of a box.
Whip the whipped cream.
Layer the cake: a layer of cake, a layer of cream, a layer of soy milk sauce, stacked one after another.
Finally, sprinkle with a layer of soybean powder.
Refrigerating the egg whites before whipping helps achieve better volume.
Be careful not to over-mix the batter to avoid defoaming.
Use an electric egg beater to make the soy milk sauce more delicate.
How do I store leftover Soy Milk Box Cake to keep it fresh?
To store leftover Soy Milk Box Cake, place it in an airtight container and refrigerate. It should stay fresh for up to 3-4 days. If you want to keep it longer, consider freezing individual slices wrapped in plastic wrap and then in foil for up to a month.
Can I substitute ingredients in the Soy Milk Box Cake recipe for dietary restrictions?
Yes! If you're looking for dairy-free options, you can replace the cream cheese with a vegan cream cheese alternative and use almond or oat milk instead of soy milk. For a gluten-free version, substitute low-gluten flour with a gluten-free flour blend.
What are some good pairings to serve with Soy Milk Box Cake?
Soy Milk Box Cake pairs wonderfully with a cup of green tea or a light herbal tea. You can also serve it with fresh fruits like berries or a scoop of dairy-free ice cream for a delightful dessert experience.
What is the best way to whip egg whites for the Soy Milk Box Cake?
To whip egg whites effectively for the Soy Milk Box Cake, ensure they are at room temperature and use a clean, dry bowl. Start beating at low speed, gradually increasing to medium-high until stiff peaks form. Adding a few drops of lemon juice helps stabilize the egg whites.
How long should I bake the Soy Milk Box Cake and at what temperature?
Bake the Soy Milk Box Cake at 155 degrees Celsius (about 310 degrees Fahrenheit) for 28 minutes. Make sure to preheat your oven beforehand for even baking.
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