Scratch the tea and casta sauce
By VicentaLakin
Two extra yolks for cakes, a search for the yolk-cons and some tea powder。
Recipe Recommendations
- milk 250 grams
- low-gluten flour 15 grams
- powdered sugar 25 grams
- egg yolk of 2
- corn starch 10 grams
- matcha powder 5 grams
- milk fragrance
- cook
- an hour
- ordinary
Steps for Scratch the tea and casta sauce
1
The yolk goes to sugar powder, and it mixs quickly into microfacing. White
2
Scan low powder, tea powder and corn powder
3
Smash even。
4
250 ml milk heats up to boiling in the milk pan, slowly pours from the top into the yolk paste, while it's mixed with an egg-beater to prevent a block
5
Refilling the milk pot with three liquids, re-opening the fire and mixing the heat
6
When the paste starts to get thicker, it leaves the fire, using the remaining heat to continue mixing, to a slight drying. The cathedral sauce is complete and the film is coated (the film is attached to the cathedral and there is no gap) in the freezer。