Materials:
Two cakes (cut according to the box size), two egg yolks, 25g of fine sugar, 5g of low-gluten flour 15g, 5g of corn starch, hot soybean milk 150g (sugar-free), whipped cream 150g, and a proper amount of cooked bean flour.
Exercise:
1. Add 15g fine sugar to two egg yolks and stir well. Sieving 15g low-gluten flour and 5g corn starch, adding them into the egg yolk mixture and stirring evenly.
2. Slowly pour the hot soybean milk into the mixture and stir it while pouring until it is evenly stirred.
3. Pour the mixture into a small milk pot, stir-fry over low heat, stir-fry until it becomes thick, and put it in a spare small bowl to cool.
4. Add 10g fine sugar to 150g light cream and beat it into a creamy state with an egg beater (until the cream doesn't flow out). If the weather is too hot to beat the cream, you can beat it with ice water.
5. Put a cake at the bottom of the box, add cream into the piping bag, and squeeze a layer of cream on the surface of the cake. Friends who like cream can squeeze a little more, then spread a layer of cake and squeeze another layer of cream. Pay attention to the smoothness of the cream when squeezing it, and don't squeeze it with potholes, because you will eventually squeeze the custard sauce on it. If the cream is spread unevenly, the custard sauce will be squeezed unevenly, which will affect the cake.
6. Take another decorative bag, put a round decorative nozzle on it, add Casta sauce, squeeze the bubbles of Casta sauce on the previously paved cream, pay attention to the neat arrangement and uniform size, and finally sprinkle with cooked bean flour and put it in the refrigerator for refrigeration. The taste appreciation period is only two days ~