How to make a Japanese soybean milk box and how to eat it well

How to make Japanese soybean milk box cake?

Separate three egg yolks and add 45g fine sugar.

Stir the eggs until the fine sugar melts.

Mix low-gluten flour and corn starch, sieve and put in a pot.

Stir evenly

Sieve the freshly ground soybean milk and boil it. While stirring the egg yolk paste, slowly pour in the soybean milk (be sure to keep stirring and slowly pour in the soybean milk, otherwise the egg yolk will turn into flowers if it is too hot).

Stir well, then pour it back into the pot and stir it on low heat, so that the soybean milk custard sauce will slowly become sticky.

Remove from the fire immediately until it can be hung on the egg pump. Sit the pot in cold water and continue to stir, while cooling, and then use it. (This step is very important. Cooked for too long will be too thick. If you don't sit in cold water, it will thicken slowly because of the heat in the pot, so this step is very important. )

First, cut the cake into cubes, put the whipped cream into the paper bag, and put the soybean milk cheese sauce into the paper bag.

Put a cake at the bottom of the box.

Squeeze a layer of cream

Put another cake, and then squeeze the soybean milk cheese sauce into balls.

Sift a layer of cooked soybean powder, brush the excess soybeans on the side of the box with a brush, cover and put them in the refrigerator for refrigeration.