I don't know

By VicentaLakin

I don't know
the casticcream, also known as gish sauce, is an essential ingredient for both traditional dessert and sweet pie. 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. cathedral sauce is fully cooled and can be stored in a freezer for three days. adding the light cream, it's like eating ice cream。

Recipe Recommendations

Steps for I don't know

  • 1
    The yolk is mixed with fine sugar, which is quickly dispersed。
  • 2
    Scan low-banded flour, corn starch。
  • 3
    Smash to dry powder。
  • 4
    250 ml of milk poured into the milk pan with a little fire heating to boiling
  • 5
    The hot milk is then slowly poured down from the top into the yolk paste, with the egg being pumped quickly evenly。
  • 6
    The yolk paste is then refilled in the milk pot (no firing at this time) and ice water is prepared. Get ready for the fire again。
  • 7
    The heating process is constantly mixing, leaving the fire when the paste begins to become thicker, using the residual heat to continue mixing, to a slight drying and then to sit in ice water。
  • 8
    Join the vanilla and mix it with an egg-beater
  • 9
    When the cathedral sauce is ready, it must be covered with film to prevent dry skin. Put it in the fridge. Refrigeration
  • 10
    100 to 150 milligrams of light cream added to the casta sauce, which is as good as ice cream

    • Recipe Categories

    Recipe recommendation