Homeemade Tofu Cheese Cake Recipe

Soy milk CheeseEgg Cake

Recently, a cake has gained popularity and I finally tried it.Bean curd juice, cheese,Light Cream,Soybean Powder,Sponge cake A tasty achievement with multiple layers; the texture is really great. But I wonder if a slightly lighter flavor, like dragon fruit,can be added to make it even more delicious. On ingredients:

1 Homemade soy milk tastes better for the finished product; store-bought soy milk is too thin and bland in taste.

2 I used Bluebird cream cheese, which has good mouthfeel and whipping properties.

Cheese this time was Iron Tower brand, which tasted pretty good.3 I bought the roasted soybean powder online; it can be used directly as it is already cooked.

Not expensive. Sponge cake: (baked in a 28 cm pan)

Eggs

　　: 4 pieces, Corn oil 35 grams, milk 35 grams,Low-gluten flour 60 grams, fine sugar 55 grams. Preparation:Egg yolks beaten and mixed with 35 grams of sugar until well combined. Added in portions milk and oil, stirred until fully integrated.

Added low-gluten flour three times.Folded until no lumps remain. Whipped egg whites to soft peak stage using an electric mixer; sugar added in portions during the process. Egg white foam was added in portions to the yolk mixture, gently folded in.Batter poured into a baking tray lined with parchment paper, surface smoothed and tapped lightly to release air bubbles, then baked at 180 degrees for 18 minutes. Inserted toothpick should come out clean; cake is done. Soy milk cheese:Egg yolks 3 pieces, fine sugar 70 grams, low-gluten flour 45 grams, cream cheese 130 grams, soy milk 300 milliliters, a little bit of soybean powderLight cream:

　　Light cream 150 milliliters, fine sugar 10 grams (folded in) Ingredients

Main ingredients: egg yolks 3 pieces, soy milk 300 milliliters, cream cheese 130 grams, fine sugar 70 grams, light cream 150 milliliters + 10 grams of sugar, low-gluten flour 45 grams. Auxiliary materials: an appropriate amount of roasted soybean powder. Steps 1. Sponge cake: (baked in a 28 cm pan) Eggs: 4 pieces, corn oil 35 milliliters, milk 35 milliliters, low-gluten flour 60 grams, fine sugar 55 grams.

Preparation: egg yolks beaten and mixed with 35 grams of sugar until well combined.

Added in portions milk and oil, stirred until fully integrated.

Added low-gluten flour three times.

Folded until no lumps remain.Egg whites whipped to soft peak stage using an electric mixer; sugar added in portions during the process. Egg white foam was added in portions to the yolk mixture, gently folded in.

Batter poured into a baking tray lined with parchment paper, surface smoothed and tapped lightly to release air bubbles, then baked at 180 degrees for 18 minutes. Inserted toothpick should come out clean; cake is done.

2. Soy milk cheese preparation:

Soaked soybeans one day in advance, pulsed with a blender or into soy milk.3. Soy milk from the blender must be cooked before use.4. Egg yolks and fine sugar mixed well with an electric mixer; low-gluten flour sifted in and mixed until uniform.5. Added portions of soy milk, stirred until smooth without lumps.

6. Cooked on a non-stick pan over low heat until thickened, cooled for use.

7. Softened cream cheese blended well; combined with cooked soymilk in portions to form the soy milk cheese mixture.8. Light cream and sugar whipped into peaks, stored in a piping bag.

9. Cake sliced, placed one layer of cake, then spread with a layer of soy milk cheese, followed by a layer of cream, dusted with soybean powder.

Repeat the process once more.

Tips

1 I used to make the soy milk, which tastes very good.

2 The soy milk made from the blender must be cooked; I used for this purpose.

If using a to make soy milk, it needs to be filtered.

Soft the cream cheese and whip it evenly. Mix in portions with the cooked soy milk until combined. This is your tofu pudding mix.

Whip the heavy cream with sugar, then store it in a piping bag for later use.

Cut the cake into slices. Place one slice of cake, followed by a layer of the tofu pudding mix and a layer of whipped cream, then dust with soybean powder. Repeat this process. Repeat the previous step once more.

Tips

1 I used a juicer to make the soy milk; it tastes great.

2 Cook the soy milk made in the juicer before use. I used a induction cooker for cooking. If using a to make soy milk, filter it after preparation.