Cream sauce noodles
By VicentaLakin
This recipe uses one of the sauces common on the Western table. It's a French base, a thick milk venom and a full of glitter, through which many different types of other sauces can evolve. It appears in many places and is typical of lasagna, where it can be made into various forms of Dips-Snacks in combination with fresh vanilla, and even by learning the Béchamelsauce production process to learn about some basic soup-making processes. It's an exaggeration to say that I'm not stuttering enough. It's a sauce that can be quickly grasped by several contacts. It's really easy to do it。
Recipe Recommendations
- medium-gluten flour 40
- milk appropriate amount
- heavy cream 80ml
- tube face for two
- tender tips 10 rats
- white mushrooms 3 only
- cheese powder 10g
- butter 60g
- broth appropriate amount
- refined sea salt appropriate amount
- freshly ground black pepper appropriate amount
- milk fragrance
- fried
- ten minutes
- simple
Steps for Cream sauce noodles
1
The diet Béchamelsauce 40g butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80ml heavy cream (Doulecream) Others . 2 pips (identified by packing share) . 10 plumes . 3 white mushrooms . 10 g Grad Parmesancheese 20 g butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 
2
take the saucepan fire melts butter to bubbles。
3
flour is put in and slowly and fully mixed. a slight turn-over of the flour to the point where the flour is not dry and the mixture is in a small group of gold. this step-by-step butter unit, known as roux, can be used as a thickening agent in making soup, giving it a more luxurious taste。
4
Note that when the milk is poured, the pot is moved to the heat source, which is carefully mixed into small blocks and can be more easily mixed (manual) with an egg-beater。
5
The pan is then reheated to a low- and medium-heat temperature, mixed to smooth, and will fall in a ribbon when lifted. If too dense, milk and heavy cream can continue to mix, and if too thin, evaporate at long heating times。
6
taking a large soup pot, pouring 3/4 pots of water into 2tsp sea salt, heating it to full boiling, putting it on the surface of the tube, keeping the fire boiling and cooking at the time required for packaging。
7
during this period, another frying pan melted 20 g butter to bubble status。
8
Get in the mushrooms and flip。
9
Caramel on the four sides。
10
with a leaking spoon, the beryllium is plating 20s in boiling water, then cooling it with ice。
11
It is very important to place the tube in the boiler of mushrooms, to mix Béchamelsauce with the soup, and then into about 80 ml of boiling paste, which will quickly flatten the whole pot, so that the sauce can be fully milked and tasted more softly. In the end, we put it in parmesancheese and black pepper, and salt blended to melt。
12
It'll be fine with prepared storks, while it's hot。