Cassida sauce
By VicentaLakin
There are two reasons why it's hard when the sauce's cold, because the amount of milk and starch doesn't necessarily match the amount of starch with the quality of 2 starch, because it's different because of the difference in the composition added, and the fact that the cassava can be poached and the same as the toast can be fed at a level of 17 or 200 less milk
Recipe Recommendations
- sweetening
- cook
- ten minutes
- simple
Steps for Cassida sauce
1
Put yolk and sugar in a pot with no water and no oil until it's yellow. White2
Join the starch and mix it until it's dustless. Objects3
Milk with vanilla and boiled4
When milk boils into a quarter of the egg yolk, it is required to mix it manually, and when the milk is down, the milk mixed with the egg cream is mixed with a low-speed mixer5
The fire is so hungry that the paste will be shut down and put in a block of butter at this time6
Butter melts into a container and it's cold