Cooking Steps

1. 

   Step1:It's delicate, sweet, milk rich and delicious.

2. 

   Step2:Get all the materials ready.

3. 

   Step3:First of all, prepare a large container for the cake. Mix the milk and oil with 10 grams of sugar, then add the yolk. Stir until the color is lighter. Add the sifted low gluten flour. Stir well.

4. 

   Step4:Then beat the egg white to the blister and add the sugar three times. Beat until there is a hook on the egg head. Add one third of the protein to the batter and mix well. Then pour the batter into the remaining protein cream. Mix well again.

5. 

   Step5:Pour the mixed batter into the baking tray lined with tin foil (oil paper). Shake it gently for several times to make the batter smooth and generate bubbles. Preheat the oven 180 degrees. Bake for about 18 minutes. The cake can be demoulded after being cooled out.

6. 

   Step6:Making soy sauce - mix the yolk with sugar until the sugar melts, then add the sifted low gluten flour and corn starch and mix well. Slowly pour the freshly ground hot soymilk into the egg yolk paste. Stir constantly.

7. 

   Step7:Put the soymilk into a non stick pot. Heat it over low heat and stir it continuously until it is sticky.

8. 

   Step8:When the paste is off the fire, put the pot in cold water to cool down while continuing to stir and cool down.

9. 

   Step9:Then cream the cream with sugar and rum. Put cream cream and soy sauce into two mounting bags for standby.

10. 

    Step10:Cut the baked cake into the required size. Put a piece of cake at the bottom of the box. Squeeze in a layer of cream.

11. 

    Step11:Then squeeze in the soy sauce and sift on a layer of cooked soybean powder.

12. 

    Step12:It's ready to open after cold storage.