Fine sugar107g

Egg yolk 94 grams

26 grams of low-gluten flour

Corn starch 13g

Salt-free butter (fermented) 22g

Additional addition (after the production of Castar sauce is completed)

Light cream 223 grams

How to make the cream sauce?

1. Beat the egg yolk first, then add two-thirds of the fine sugar and stir. Egg yolk does not need to turn white, otherwise it will lose its original flavor.

2. Then sift in the low-gluten flour and corn starch, add them and continue to stir evenly. Don't beat around the bush. )

Pour all the milk into the milk pan, add the remaining fine sugar and heat and stir. Novices will always get angry, or they will easily jump into the pot if they are not careful. Boil the milk and turn off the heat. If there is brown milk dirt on the pot wall, it needs to be cleaned, otherwise it will affect the taste of the sauce when cooking later.

Immediately pour the boiled milk into the yolk paste, and then keep stirring until it becomes thick. It doesn't matter if there is no thick slurry, it needs to be heated later.

Then sift the milk paste, pour it back into the milk pan and heat it with low heat. Stir with a scraper and scrape along the wall and bottom of the pot. To prevent the bottom from pasting, the custard will become more and more sticky and delicate.

At this time, we should continue to cook, stir constantly with low fire, and let the water in it continue to evaporate until the bottom of the pot is coked, so that we can make elastic Casta sauce. Turn off the fire, add butter, melt with waste heat, and stir well.

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Put the finished Castrol into a container and cover it with plastic wrap to prevent water loss. I can put it in a sealed container and then refrigerate it. Beat the whipped cream until it loses its luster, that is, water and oil are separated. Hard delivery, so that it can be mixed with Casta and stirred to produce sweet, soft and waxy Casta sauce.

1. It is mainly in the boiling stage and cannot be left. Small fire is the most reliable.

2. Boil the milk in the milk pot. If the milk has a paste bottom, be sure to remember to wash the pot and pour in the egg milk.

3. Castrol can be refrigerated and frozen for 30 minutes, then crushed and added with whipped cream twice. Stir until the cream color is still clearly visible. This can ensure that the custard and whipped cream taste bright.