Cassida sauce
By VicentaLakin
It's cold, cold, cold, and it tastes like light cream, so if you squeeze it into Hokkaido Chifeng cake, it tastes like ice cream。
Recipe Recommendations
- egg yolk of 2
- milk 150 grams
- low-gluten flour 15 grams
- fine sugar 22 grams
- vanilla extract a little
- milk fragrance
- cook
- ten minutes
- simple
Steps for Cassida sauce
1
Preparation materials
2
Add sugar in the yolk
3
High-speed distribution with an eggbeater, which gives the yolk a dense state。
4
It's a sifted, low-banded flour, evenly mixed
5
When the milk boils in the milk pan
6
The milk is slowly poured into the yolk paste in small fractions and evenly mixed with the upside down. Smash it evenly
7
The rest of the milk is thrown into the yolk paste three times
8
It sifts the whole omelet
9
After sifting, reheat it with a little fire, and mix it with the heat
10
It's about to mix up a hundred times until the omelet gets thick and smooth
11
The aim was to get the milk pot out of the fire and into the cooling basin so that it could cool quickly, while also mixing until the temperature did not burn。
12
You can add a few drops of vanilla, which will add to the fragrance of karsda sauce。
13
One more hundred. You'll find that the paste has become very thin and smooth in your constant mixing
14
The made carthada sauce, covered in small bowls, covered with film, frozen in refrigerators, can be used for several days at any time, preferably to run out the same day。
15
Done