Cassida butter sauce

By VicentaLakin

Cassida butter sauce
Cathedral sauce is also called pastry cream pie, and the creamy fragrance is very rich and very common in the West Point bake. It is common, as in China, to have a very wide range of uses, which are essential ingredients for making post-eating desserts, which sometimes go hand in hand with apricot butter pie, which is missing in Hessen's cakes, and which can be used in certain pies, or in the decoration of cakes, and in puffs, which is the same cream pie. And it's the French that have to do it, because it smells nice and thin, and if we make it at home, we can taste it more French

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Steps for Cassida butter sauce

  • 1
    Prepare the ingredients
  • 2
    the milk is poured into the boiler (stainless steel with thick bottom boilers hot and fast, with a diameter of 16 cm) and other raw materials other than milk are poured into the boiler, including salt
  • 3
    We're gonna mix it with a manual omelet
  • 4
    Heated (both gas and electromagnetic furnaces), medium- and small-fired, mixed with heat
  • 5
    Keep heating, and as the temperature rises, the egg paste will get thicker, and it will continue to heat and mix
  • 6
    Until the bottom of the pot is filled with a small bubble (starting to boil) and immediately shut down the fire and continue to mix for a few minutes to avoid the creeps

    • Cassida butter sauce Make Tips

    The key point is that the mixing of heat is suitable for new hands. The key point is that the heating process is constantly mixing, using small and medium fire, keeping an eye on changes in the temperature of the bottom of the pot, seeing the boiling bubble immediately shut down, avoiding overheating, and overheating the egg broccoli, turning to egg broth 2, adding to the vanilla legion: the vanilla and milk are boiled together, boiled and thrown out of the bean, boiled milk is poured into the smooth yolk and starch, and continues to operate in accordance with the above steps with three, the thickness of the kachida butter and the content of the starch and flour, and the thickness of the powder itself, depending on the thickness of the cathda butter that you eventually need. Like ice cream, especially fruit, which requires a thicker cathedral butter sauce, which increases the powder content or is replaced by a thick potato starch. Pink

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