If you don't want to use cream as stuffing, what can you use instead? Casta seems to be good. The texture is not much different from cream, and the key point is that it will not melt because of the rising temperature, which is definitely a big advantage in the summer when the temperature is high.

I found a formula at random. Stir, heat and stir, stir away from the fire, and the casta takes shape little by little, but it seems to be a little dry and has become a lump. Try it. Although it doesn't flow, it tastes smooth. Make do with it.

Introduction of ingredients of Castar sauce

Milk100g, egg yolk 20g, vanilla sugar 20g, low-gluten flour 6g, corn starch 4g, butter10g,

Steps to make Castrol sauce

1, ingredients: milk100g, egg yolk 20g, vanilla sugar 20g, low-gluten flour 6g, corn starch 4g, butter10g.

2. Stir the egg yolk and sugar evenly.

3. Mix starch and low-gluten flour and sieve into egg yolk.

4. Stir well.

5. Pour the milk into the pot and boil it.

6. Rush into the egg yolk while stirring.

7. Pour the milk yellow liquid into the pot, heat it on low heat and stir it constantly.

8, the liquid becomes thick, away from the fire,

9. Add butter while it is hot.

10, stir evenly, and cool for later use.

Tips

When heating the milk yellow liquid, use a small fire to avoid burning the bottom of the pot.

The amount of sugar can be adjusted according to your own taste.

There is no vanilla sugar, you can add a little vanilla powder/essence, or use vanilla pods, or just use sugar.