Cassida sauce
By VicentaLakin
I remember the first toast made was Kashda toast, which was very soft, and gave me the confidence of a freshman, so I couldn't wait to get to work when I saw her special kashda sauce
Recipe Recommendations
- egg yolk of 2
- low-gluten flour 15g
- fine sugar 30g
- milk 150g
- milk fragrance
- cook
- half an hour
- simple
Steps for Cassida sauce
1
Prepare the materials
2
Add sugar in the yolk
3
It's a low-speed eggbeater
4
Sift in low-banded flour
5
Keep mixing it with an egg-beater
6
Milk pours into the pot and boils
7
One third of the milk is slowly poured into the yolk paste, mixed with the other side
8
Then add the rest of the milk to the yolk paste and mix it evenly.
9
Sift the mixed yolk paste into the milk pan
10
Filtered yogurt
11
Heating on the small fire, mixing on the heating side, leaving the fire when the egg cream becomes thick, and immediately covering the skin membrane with cooling in the fridge。
12
It's hotter and good cartha sauceCassida sauce Make Tips
1. Adjust the amount of sugar to your preference; Shixin uses 40g, but I found it too sweet, so I only added 30g.
2. I originally planned to make a swiss roll and custard toast together, but later found that this amount of custard cream is only enough for one tray of cake, so you can double the ingredients at once.
3. Any leftover custard cream must be refrigerated and used as soon as possible