Vanilla Karsida sauce
By VicentaLakin
Cathedral sauce is used in such a way that, in addition to squeezing on the face of bread and decorating, it can be packed in bread, stuffed in puffs, etc. The made cartha sauce is ready to be used when completely cooled and can be stored in the fridge, preferably after the day。
Recipe Recommendations
- milk fragrance
- cook
- ten minutes
- simple
Steps for Vanilla Karsida sauce
1
Two yolks
2
Add 30 grams of sugar
3
To thick, white
4
Sifted low powder in the yellow egg
5
Smuggle evenly
6
Scratch the vanilla seeds with a knife
7
Vanilla seeds burn with milk
8
一半牛奶倒入拌好的蛋黄面糊里Smuggle evenly
9
Put the pasta back in the other half of the milk, and burn the little fire with a quick sulfur and turn it off. Sitting the milk pot in a cold water basin continues to mix it up to cool it off
10
All right, the sweet cassava is ready