The custard sauce is very rich in milk and egg fragrance, which is very common in baking at West Point. It is often described as "soy sauce" in China, and it is also widely used. It is an indispensable and important raw material for baking desserts: stuffed bread and pudding. Sometimes it is also used in some pies and puffs, or as a decoration for cakes. Let's introduce the use of Casta sauce for everyone. Let's take a look. 1. What are the uses of Castrol sauce?

Castar sauce can be used to make cakes, bread, puddings, pies, egg tarts, cream fillings and so on. Casta sauce is a western-style sauce that crossed the Eurasian continent and was introduced to China. It is one of the essential ingredients for cooked desserts. As the stuffing in French puffs, it tastes delicate and smooth, sweet and attractive. After Castrol was introduced into Asia, it was derived and developed, and its taste was more suitable for the needs of Asians. In Japan, as a Japanese-style fruit gift popular in Asia, snacks and desserts with fragrant and silky custard sauce are widely welcomed by consumers. Nowadays, Castar sauce has been active in the baking market in China, which is bringing a brand-new baking experience to consumers in China.

Second, how to use the custard sauce?

Casta sauce can be squeezed on top of bread dessert or used as a filling. It is a product with high oil content and protein content. From the way of making, Casta sauce can be divided into ordinary Casta sauce and baking-resistant Casta sauce. Baking-resistant Castar sauce not only ensures its rich and smooth taste, but also ensures that it does not produce oil or collapse after baking, and maintains the most authentic flavor.

The method of making bread with custard sauce

Ingredients: 200 grams of high-gluten flour, 50 grams of low-gluten flour, 25 grams of butter, 25 grams of egg liquid, 3 grams of milk powder 10, yeast, 50 grams of fine sugar, 3 grams of salt, 0/30 grams of water 130, and a proper amount of custard sauce.

Practice:

1, mix all the materials except butter, put the liquid first and then the solid.

2, bread machine selection program, knead into dough.

3. Add butter after kneading to the expansion stage.

4. Continue to knead until a thin glove film is formed.

5. Put the kneaded dough into a bowl, cover it with plastic wrap and ferment at room temperature to double the size, about one hour.

6. Insert the fermented dough with your fingers, and take it out without touching your hands or retracting, which means that it has been fermented.

7. After basic fermentation, take out the dough and put it on the chopping board, and gently press it with your hands to discharge large bubbles. Divide the dough into 9 pieces on average, round it and put it on the chopping board to relax 15 minutes.

8. Casda sauce is wrapped in a framed bag for convenience.

9. Roll the loosened dough into a round shape, turn it over and put a proper amount of custard cream sauce in the middle, and put it away.

10, put the dough on the baking tray, put a pot of warm water in the oven, then put the baking tray in the oven, and the oven is set to the "fermentation" function for the second time, about 40 minutes.

1 1, the fermented bread is brushed with an appropriate amount of egg liquid, and some custard cream is squeezed on the surface.

12, put it into the middle layer of the preheated oven, heat it up and down 160 degrees, bake it for 28 minutes, remember to cover it with a layer of tin foil after baking 10 minutes, so as to control the coloring situation.

The practice of Casta puffs

Ingredients: low flour 75g, butter 60g, fine sugar 1g, fine salt 1g, whole egg liquid 1 10g, water 120ml, and appropriate amount of custard sauce.

Practice:

1, all materials are ready, and low powder is sieved to avoid agglomeration.

2. Boil the sugar, salt, butter and water in the milk pot.

3. Boil the butter and melt it to a low heat.

4. Pour in the low powder and stir, and turn it over until there is no powder. All the low powder is cooked.

5. Pour it into the basin and place the hand temperature. Pour it into the egg liquid for three times and mix well.

6, until the paste is probably sticky into a triangle. Leave some eggs in your hand, don't pour them all at once.

7. Put it into a piping bag and extrude it with a large 8-tooth piping nozzle, leaving a position between the materials to avoid sticking together after expansion. Dip your fingers into the water and gently press down the tip of your head to avoid blackening when baking.

8. Preheat the oven 2 10 degrees in advance, and bake in the middle layer 10 minutes.

9. After expansion, turn to 180 degrees and bake 18 minutes. Please change the setting according to your oven temper and never turn on the oven during baking.

10, after cooling, poke a hole in Puff's ass with chopsticks.

1 1, or cut a knife at the waist to facilitate the extrusion of materials, and the baked puffs are hollow and golden yellow.

12. put the custard sauce into a framed bag and squeeze it in with a small round mouth. the material is not limited, and it can be blueberry jam, strawberry jam and so on.