In the second half of last year, whether it is the tea industry or the baking industry, there has been a wave of soy milk.
Plant-based products represented by soy milk have become popular worldwide, and Japan's soy milk ice cream, soy milk boxes in the dessert industry, pop-up soy milk bread, etc., have accumulated more consumer awareness for soy milk products.
"Delicious and nutritious value" has become the most recognized reason for soy milk by consumers.
The plant protein in soy milk is representative of clean drinks, and unlike the animal protein of milk, soy provides high-quality plant protein. For millions of people with dairy allergies or lactose intolerances, soy milk is indeed a better fit.
Soybean flour has always been an important raw material part of soy milk products. In addition to sprinkling powder, soybean flour can also be used for custard, filling and other forms of product production, with a sweet and mellow taste in the autumn and winter firmly attract many young people.
Xiaobian this time to teach you to make a soybean milk product with soybean flour as the main raw material: yellow tofu cake.
This product is composed of cake embryos, soy milk pudding and cheese flavored cream and surface decoration of soybean flour, a spoonful down, taste to 4 layers, rich taste, tofu-like soft taste without any bean smell, warm and healthy.
The cake embryo is dense and soft, the soy milk pudding is sweet and smooth, the cheese cream is delicate and sweet, and the soybean flour decorated on the surface is full of bean flavor, warm and healing, which is definitely an upgraded version of the soy milk box cake.
Especially in the dry autumn season, the refrigerated yellow tofu cake has the healing power to refresh and soothe the mood of autumn dryness.
Whether it is very convenient to sell in a box or to enjoy it yourself, this product is very suitable for Oh~
Preparation before production
Device Tools
ingredient
Equipment: chef machine (or electric whisk), induction cooker, oven, refrigerator
Tools: several sorting bowls, electronic scales, baking sheets, plastic wrap, soft scrapers, scrapers, screens, mounting bags, etc
Mold: 8 inch mousse frame
Ingredients table
This recipe can be used to make about a cake embryo on a 40*60cm baking pan
After making the remaining cake embryos of this product, it can be used to make other cake products
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quantity
Chiffon cake embryo
water
137g
salad oil
187g
Low powder
170g
Soybean flour
60g
yolk
220g
protein
550g
Caster sugar
280
salt
4
lemon juice
crumb
Soybean pudding
Milk
100g
Light cream
30g
15g
sugar
5g
Gilliding Jelly
Mascapo cream
Kang Peiduo
Mascapo cheese flavored premix
20g
200g
ornament
Amount
Production process
1/17 Make cake preforms: mix water and salad oil and stir until they are emulsified;
2/17 Add low flour and soybean flour and stir well;
3/17 Add egg yolks, stir well and set aside;
4/17 Egg white with a little lemon juice, mix with sugar and salt and beat until 8 dispenses;
* Sugar is added in batches, and it is necessary to pay attention to the edge of the basin and the bottom of the basin to ensure that all the protein is beaten until fluffy and foamy, otherwise it is easy to cause the separation of the bubble liquid.
5/17 Meringue mixed into egg yolk paste in divided doses, mixing well until the white of the meringue is invisible;
6/17 Cake paste is scraped into a baking sheet, scraped flat with a scraper, and then smoothed out;
7/17 Set the oven to 190 °C, lower heat to 160 °C, bake in water for 20 minutes;
*Baked in water, the embryo body tastes more moist. If baking directly, the reference temperature can be: 180 ° C on fire, 160 ° C on lower heat, bake for 18 minutes.
8/17 Make soybean pudding: milk, light cream, sugar mixed, bring to a boil over medium heat;
9/17 Add soybean flour and stir well;
10/17 Add gelatin jelly, stir well, sift and set aside;
*The method of making gelatin jelly is: gelatin tablets and purified water are 1:5 ratio, mix and stir well, and refrigerate into freezing after the gelatin tablets are dissolved. You can make more spares. Gelatin jelly is more convenient to use than soft gelatin tablets.
11/17 Compec do Mascaba cheese flavored premix and light cream, refrigerated and set aside;
12/17 Assembly: Prepare an 8-inch mousse frame mold, lay a layer of cake embryos about 1.5cm thick, freeze for a while;
13/17 Cake preforms are poured with a layer of pudding solution and frozen until molded;
14/17 The molded soybean pudding is squeezed with a layer of mascarbo cream, smoothed and then laid with a layer of cake embryos;
15/17 Squeeze another layer of cream, smooth and freeze until molded;
16/17 Surface light sieving of a layer of soybean flour;
17/17 Cut the cake into desired sizes, and finally sift out the logo and other patterns with moisture-proof powdered sugar.