Japanese soy milk box

2024-07-02 03:23:32  Views 2 Comments 0

Health benefits

Soy milk: activate blood circulation and remove blood stasis

Ingredients

Egg yolk ( 2 pieces )
Cream cheese ( 90g )
White sugar ( 50g )
Low-gluten flour ( 30g )
Soy milk ( 200ml )
Whipping cream ( 100g )
Weifeng cake slices ( 2 slices )
Cooked soybean flour ( appropriate amount )

How to make Japanese soy milk box

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    1. Prepare 200ml of soy milk for later use

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    2. Carrot cake slices and set aside

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    3.Mix 2 egg yolks and 30 grams of sugar evenly

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    4.Add sifted low-gluten flour

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    5.Cut and mix evenly

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    6.Put the soy milk into the pot and bring to a boil

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    7.Then let cool slightly and add to the egg yolk lake in three batches, stirring while adding

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    8.Pour the soy milk and egg yolk into the pot, heat over low heat, stir constantly, the batter will soon become thick, turn off the heat and serve Let cool for later use

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    9. Beat the softened cream cheese with a whisk

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    10.Add the cooled soy milk and egg yolk, and stir evenly with a whisk p>

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    11. Add 10 grams of sugar to 100 grams of whipping cream and beat until it has obvious lines

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    12.Load into the decorating generation for later use

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    13. After preparing the Wei Feng cake slices, first put one cake slice into the box (I made two boxes)

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    14.Put on a layer of whipping cream

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    15.Put on another layer of soy milk

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    16.Put in the second piece of cake (because there are only these cakes left, the second box is not filled)

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    17.Put on a layer of light cream and a layer of soy milk.Squeeze the soy milk into several small balls.(I did not squeeze the balls here.It is too troublesome to change the nozzle.Just squeeze a few.protruding shape)

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    18.Finally, sift a layer of cooked soybean flour

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    19.Come for a close-up

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    20.Put it in the refrigerator for 3 hours before eating

Tips

I used a disposable lunch box to make it.The capacity is 480ml.I made two boxes for take-out.This material is white sugar.No need to reduce the amount, it won’t be too sweet

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