2. Sieve in 15g low powder.

3. Sieve twice to eliminate dough particles. Or hit it a few times with electric egg beater's minimum gear.

4. Move it to the stove and heat it with low fire.

5. Keep stirring until it thickens.

6. After turning off the fire, squeeze a few drops of lemon juice to remove the fishy smell of eggs.

You can also add10g butter, so that the sauce will be richer.

7. When eating apple cake, Norwegians will definitely mix whipped cream with custard.