Fairy-looking, full of healing, girly candy cake!

Overview

Life is a bit hard, so let’s have some sweets~ The Japanese soy milk box cake that is popular all over the Internet is made into a candy shape. It is so cute. It looks amazing and looks good no matter how you take it. The moment I bit into it, the rich bean flavor coupled with the soft cake, sweet but not greasy and super delicious, completely conquered my taste buds! Paired with girls’ favorite pink color, today’s Japanese healing style is a success~

Tags

• baking
• afternoon tea
• cactus fruit powder
• corn oil
• corn starch
• cream cheese
• egg
• egg yolk
• low gluten flour
• soy milk powder
• strawberry powder
• whipping cream
• boiling water
• fine sugar
• lemon juice
• milk
• powdered sugar

Ingredients

Steps

1. 1 Put the milk and corn oil into a mixing bowl and stir until completely emulsified.

   

2. 2 Put 40 grams of low-gluten flour, 10 grams of cornstarch, and cactus fruit powder into a bowl and mix well.

   

3. 3 Sieve into a bowl, make Z shapes and mix well.

   

4. 4 Separate the egg whites and egg yolks, place the egg yolks in a basin and continue to mix in a Z shape. At this time, start preheating the oven to 150 degrees.

   

5. 5 Add lemon juice to egg whites, add 50 grams of caster sugar in three batches, and beat with an electric egg beater until it forms a small curve.

   

6. 6 Take 1/3 of the meringue and put it into the egg yolk paste, stir evenly.

   

7. 7 Pour back into the meringue and continue to mix evenly.

   

8. 8 The cake batter is ready.

   

9. 9 Line a baking pan with oil cloth, and pour the cake batter into the egg bowl at a height of 15cm from the baking pan.

   

10. 10 Use a scraper to flatten the mold, shake the mold twice, and place in the preheated oven.

    

11. 11 Bake at 150 degrees for 20-25 minutes. Before taking it out of the oven, lightly press the surface of the cake with your fingers. If it springs back quickly, it is ready. Take it out and let it cool for later use.

    

12. 12 While the cake slices are baking, start preparing the soy milk sauce. Add the egg yolks and 20 grams of fine sugar into a small milk pot and stir evenly.

    

13. 13 Sift in 10 grams of low-gluten flour and 10 grams of cornstarch, mix well.

    

14. 14 Add soy milk powder to boiling water and stir evenly. If there are any particles, sift it 1-2 times (you can also use freshly ground soy milk instead).

    

15. 15 Pour the soy milk into the milk pot, stir evenly, and heat over low heat until thickened.

    

16. 16 Beat the cream cheese with an electric mixer until smooth.

    

17. 17 Pour into the milk pot and stir evenly, cover with plastic wrap and refrigerate for half an hour.

    

18. 18 Whip the light cream and powdered sugar until very fluffy.

    

19. 19 Mix together with soymilk sauce until evenly mixed.

    

20. 20 Place in a piping bag and use a medium round piping tip.

    

21. 21 Cut off the four sides of the cake slice and cut it into 6 pieces, each piece is about 11CM*7CM in size.

    

22. 22 Take a piece of English oil paper, place a cake slice in the middle, and squeeze on the special soy milk cream.

    

23. 23 Put another cake piece on top and wrap the parchment paper upward into a candy shape.

    

24. 24 Squeeze a layer of soy milk special cream, and sprinkle a layer of strawberry powder evenly on top.