500 ml of milk
Vanilla pod (vanilla extract 1t-2t) 1.
Fine sugar (sponge sugar)150g
Egg yolk 120g (about 6 pieces)
25 grams of low-gluten flour (or 50 grams of low-gluten flour)
Caspar powder 25g 1 sieve low powder 2 Add the chopped vanilla pods, and leave the milk when boiling (to avoid boiling, stir while cooking) 3 Add egg yolk and sugar and stir thoroughly until the color is white and swollen.
It is strongly recommended that the egg yolk be fully emulsified, so that it is easier to stir evenly after adding flour and milk.
The trick is that it will be easier to use a bigger eggbeater. I used 12 inch.
If the egg is small, it is more convenient to operate it with barbed wire instead of the handle. 4 Pour in the sieved low flour and mix well with an egg beater. 5 Take out the vanilla pods, add a small amount of warm milk to the basin for several times, and stir. 6 filter and return to the pot. 7 Stir the cream sauce at the bottom of the pot with a wooden spoon and heat it on low heat.
When the dosage is halved, the firepower will be less, so as not to burn the pot. If stainless steel pot is used,
You can stir the sauce with an eggbeater. 8 Wait until the viscous state disappears, showing a flowing state and leaving the fire.
The characteristic of Casta sauce is that it will suddenly change from fluid to solid at the moment you see solidification.
If you leave the fire again at this time, it may become too dry and solid. Be careful not to burn the bottom of the pot.
Continuously stirring, and when the scooped sauce is in a low fluidity state, shiny and smooth,
It's cooked! Too thick sauce will completely solidify into jelly after cooling.
It is easy to form particles when mixed with whipped cream, which affects the appearance. The main raw material of custard sauce is egg yolk, and eggs contain a variety of rich nutrients.
It is very suitable for the growth and reproduction of Salmonella, so it is scientific to put the cooked sauce in.
The large flat shallow dish increases the surface area, which is conducive to rapid heat dissipation and the surface is covered with plastic wrap.
Prevent harmful bacteria from falling into the air, resulting in a large number of reproduction in a slightly warm state. . . . . . . Of course, it can also prevent the surface crust from drying. Therefore, in warm summer, you can use ice water to quickly cool down, and then put it in a refrigerator at 7- 10 degrees. 10 mixed whipped cream: Because the consistency of different brands of whipped cream is different,
Therefore, there is no uniform standard for the proportion of mixed cheese sauce, which is basically 3,7-4,6!
The mixture of cream sauce and whipped cream is best in yellow and hard state.
Too much Castrol will be too thin, which is more suitable for making puffs or one-sided sauce.