Soy milk popsicle cake. I bought soybeans in a Chinese supermarket once, but they were stale and unscented. Suiyuan's organic soybeans are very good. It has a light bean fragrance when it is soaked. The pulp is high, and the soybean milk fragrance is rich and mellow. Instead of milk, it is used to make custard sauce. The refreshing taste is very suitable for summer. Bake a 6-inch chiffon according to the recipe on the Internet, and demold it after cooling. 2 egg yolks, 20g sugar, 20g cornstarch, 20g soy milk, mix well, add to 180g soy milk, stir well, heat on low heat, stirring continuously, until the custard sauce becomes thick and bubbling, turn off the heat, add 80g cream cheese , continue to stir until smooth, cover with plastic wrap and set aside to cool. (For the sake of safety, the soy milk is cooked first and then used, and the smell of cooked soy milk will be greatly reduced) Add 100g whipped cream and 10g sugar to 60%, add the custard sauce cooled to room temperature, beat evenly, and put into a piping bag. Use a knife to cut the middle of the cake embryo to the mouth, dig out a small piece, squeeze the sauce in, and then squeeze it unevenly on the cake embryo. Decorate at will. Sprinkle with crispy almond flakes or cooked soy flour. I've made it twice with great rave reviews and it tastes even better when refrigerated.