Corn Soy Milk Cream Roll

Prepare the ingredients.

Heat and melt light cream, condensed milk, granulated sugar, and butter, then pour in cooked sweet corn and blend into corn sauce. Strain it through a sieve once and refrigerate for later use.

Separate the egg yolks, and put the egg whites in the refrigerator to freeze for later use. Add the corn oil to the milk and emulsify completely, then sift in the low-gluten flour and soy milk powder and mix evenly. Mix the egg yolks into the batter until combined; the batter should be neither too thin nor too thick, exhibiting a ribbon-like consistency.

Add the egg yolk to the batter and mix evenly. The batter should not be too thin or too thick, but have a ribbon-like consistency.

Divide the fine granulated sugar into two portions and add them to the egg whites, whipping until soft peaks form.

First, take 1/3 of the meringue and fold it into the egg yolk mixture until well combined, then pour it back into the original meringue and fold until combined.

Pour into a golden pan, spread it evenly and tap out the bubbles, place it in the middle-lower layer of the oven, bake at 150°C with both top and bottom heat for 30 minutes, then cool and remove from the mold.

Whip the butter and fine sugar until fluffy, then pour in the corn syrup and mix evenly. Spread it over the cake, use a rolling pin to help roll it up, and place it in the refrigerator to chill and set for 2 hours.

Take out the cut pieces, there are a total of 6 pieces. After plating, whip 60 grams of butter and spread it on the cake with a spoon. Add 2 cooked glutinous rice balls and some corn pieces, then decorate with a cookie. When eating, sprinkle with roasted soybean powder. Enjoy the fragrant treat~

Finished product.