Cassida sauce
By VicentaLakin
Recipe Recommendations
- egg yolk of 2
- milk 200g
- light cream 100g
- low powder 10g
- corn starch 10g
- white sugar 45G
- sweet fragrance
- cook
- half an hour
- simple
Steps for Cassida sauce
1
Two yolk in the container to stir up hair white。
2
Add 10 grams of low-banded flour filtered。
3
Add 10 grams of corn starch sift and mix it evenly。
4
200 grams of pure milk and 35 grams of sugar boiled in the pot。
5
Pour half the milk into the yolk paste, mix it evenly, and then go back to the boiler。
6
Cook it in sticky form, like a map。
7
100 grams of light cream in containers with 10 grams of white sugar。
8
Use an electric omelet。
9
Put the light cream and the boiled yellow paste together。
10
Cathedral sauce is finished。