Soy Milk Cream
Due to the shortage of dairy products and to conserve electricity, I came up with this simple recipe that uses soy milk and doesn't rely on the microwave.
I recommend using 6 g cornstarch when making this cream for filling.
In Step 3, turn the heat off just when you think it needs only a little more cooking, since this cream will stiffen after it's cooled down. If you do overcook the cream or if it stiffens too much in the fridge, add a bit more soy milk and stir it up to make it smooth. Recipe by Makunouchi
Soy Milk Cream
Due to the shortage of dairy products and to conserve electricity, I came up with this simple recipe that uses soy milk and doesn't rely on the microwave.
I recommend using 6 g cornstarch when making this cream for filling.
In Step 3, turn the heat off just when you think it needs only a little more cooking, since this cream will stiffen after it's cooled down. If you do overcook the cream or if it stiffens too much in the fridge, add a bit more soy milk and stir it up to make it smooth. Recipe by Makunouchi
Cooking Instructions
- 1
Mix the sugar, skim milk, and cornstarch in a saucepan (use a non-stick pan, if possible). Add the soy milk and mix some more.
- 2
Heat the pan and mix continuously with a wooden spatula. Keep mixing since the cream will instantly burn if you take a break.
- 3
The cream will gradually become thick and bubbly. Turn the heat off when it has slightly reduced in volume, then transfer into a container immediately.
- 4
Cover the container tightly with plastic wrap to prevent the cream from drying out, and let cool.
- 5
When cooled, add the vanilla extract and mix. The cream is melty when it's freshly cooked, and it becomes jiggly when it has cooled.
- 6
Stir the cooled cream with a small whisk to smooth it when topping some bread or filling cream puffs.
- 7
Don't stir up the cream too much when using it as a bread filling, for it will become difficult to handle. Rather, chill in the fridge to harden first.
- 8
Enjoy with some kabocha squash wafflesand adzuki.
- 9
Serve with tofu matcha bagels
https://cookpad.wasmer.app/us/recipes/144126-matcha-tofu-bagel
- 10
Used as a daifuku filling.
- 11
For a chocolate version, use 6 g cocoa powder; 6 g skim milk; 12 g sugar; 4 g cornstarch; 10 g chocolate bar. Heat the other ingredients, turn off the heat then add the chocolate bar and melt in residual heat.
- 12
Variation Matcha Cream: 2 g powdered matcha; 6 g skim milk; 9 g sugar; 5 g cornstarch.
- 13
Both variations use 100 ml soy milk. To improve the flavor, try adding 1/2 teaspoon of your favorite liqueur.
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