Black tea castille sauce
Castista sauce has always been one of my favorite fillings. Similarly, the rich aroma of black tea has always fascinated me. This black tea castista sauce is the perfect combination of black tea powder and castista sauce. My heart love.
- milk fragrance
- burn
- three-quarters of an hour
- ordinary
Steps for Black tea castille sauce
1
Mix the low flour and black tea powder and sieve.
2
Beat the egg yolks, add 20 grams of sugar, and beat until white.
3
Pour the mixed flour and black tea powder into the egg yolks.
4
Stir until there are no grains.
5
Add 20 grams of sugar to milk and heat over low heat until small bubbles appear on the wall of the pan. Turn off the heat.
6
Pour the milk into the mixed egg yolks and stir well.
7
Pour the batter back into the pan and heat over medium heat.
8
Observe carefully at this time. If you are not careful, it will burn. There will be boiling in the middle of the batter. You can turn off the heat when the batter slowly thickens.
9
Pour the batter into a clean basin, cool, and put it in the refrigerator to keep for up to two days.Black tea castille sauce Make Tips
1. Be careful when making Castarda sauce at the end. The heat should not be too high, otherwise it will easily burn the pan.