Casta sauce (reference quantity: 200g)

2 egg yolks, 30g fine sugar, milk 150g and low-gluten flour 15g.

2 practice editing

1, egg yolk with fine sugar.

2. Use an eggbeater to send at high speed to make the yolk fluffy and thick.

3. Pour in the sieved low-gluten flour.

4. Continue to mix evenly with the egg beater.

5. Pour the milk into the milk jar. After boiling, slowly pour 1/3 into the egg yolk paste and stir well while pouring.

6. After stirring well, pour all the remaining milk into the yolk paste and stir well.

7. Sieve the evenly stirred egg milk and pour it back into the milk pot.

8. Reheat on low heat, stirring constantly while heating until the egg milk becomes sticky and smooth. Remove from the fire immediately, and put the milk pot into a cold water basin to cool quickly. Then, the cream sauce is ready.

3 description editing

1, the application of Castar sauce is very rich. Besides being squeezed on the surface of bread for decoration, it can also be sandwiched in bread, stuffed in puffs for stuffing and so on.

2. The prepared cheese sauce can be used after it is completely cooled, and can be stored in the refrigerator, preferably on the same day.