Cassida sauce
By VicentaLakin
It's a lot more frequent in our house than cream carcasses. There is no fear that the fat is too high. Easy to do. It's for the old and the young。
Recipe Recommendations
- egg yolk of 2
- white granulated sugar 15 grams
- low-gluten flour 15 grams
- milk 150ml
- sweetening
- skills
- half an hour
- simple
Steps for Cassida sauce
1
The yolk goes to the white sugar
2
It melts completely with an egg-beater. I use dirt egg yolk rather than yellow. If it's a regular egg, it's white。
3
Scan low-banded flour。
4
The egg-beater mix is even
5
Milk is boiled in a boiler to the micro-shield。
6
First slowly pour a third of the milk into the yolk paste. Smash and then fall in half. In three pieces。
7
Sift to the milk pot. Oversifling can be more subtle。
8
Let's start a little fire。
9
Boil and stir. Or you'll lose。
10
It's getting thicker and thicker。
11
Don't dry all the water. Looks like the fire went off and took it down to cold water. You can eat whatever you want with the freezer. Bread. Cake roll. Make it Kashda Puff. I put it in Hokkaido. My sugar is low. Not tired. If you like sweet, you can add。