Cassida sauce
By VicentaLakin
Plutonium practices have many different advantages. In addition to the vanilla creams of Hokkaido, which love Chifeng, they count cathedral sauce. Ice cream's like a taste, sweet and not tired. It's like..
Recipe Recommendations
- low-gluten flour 30g
- fine sugar 50g
- milk 250g
- egg yolk of 2
- sweetening
- other
- an hour
- simple
Steps for Cassida sauce
1
The yolk and the sugar are put in the bowl, and they're smelt with a hand-on eggmaker
2
The milk is slowly added to the yolk, evenly mixed
3
Sifting low-banded flour into milk yolk and mixing it into water
4
Heat the face with a little fire and stir it with a razor until the face gets thicker and becomes a sauce
5
The made sauce is covered with film, placed in a freezer for half an hour. Finally, with a puff, it tastes great