Homemade cassava

Cathedral sauce can do a lot of different tastes, but it's mostly the same thing. I'm doing it on the basis of milk, yolk, sugar and flour. On this basis, sesame powder, walnut powder, vegetable fragmentation, etc. can be added. A well-made cathedral sauce can make bread decorations or paint bread directly, and I use it to make buns, so delicate, soft, sweet. Every time I did this, my family said it was milk mayonnaise, so I changed it to milk mayonnaise, which is better to remember. But the terminology and name in every profession cannot be changed, so the title is naturally the "Casta sauce". Remember when I didn't make my own bread, the first time I ate bread with kashda sauce, I loved it, full of milk and egg。