No whipped cream can be replaced with cheese sauce. The practice of cheese sauce: add fine sugar to the egg yolk and stir at high speed with an egg beater to make the egg yolk fluffy. Pour in low-gluten flour and mix well with an egg beater. Pour the milk into the milk pan, boil it and pour it into the egg yolk paste and stir. Pour the evenly stirred egg milk back into the milk tray. Heat over low heat until the egg milk becomes sticky and smooth.

No whipped cream can be replaced with cheese sauce. The practice of Casta sauce: Add 30 grams of fine sugar to two egg yolks and beat them at high speed with an egg beater to make the egg yolks fluffy and sticky. Pour in 15g sieved low-gluten flour, and continue to stir evenly with an egg beater. 150g milk is poured into the milk pan, and after boiling, one third of the milk is slowly poured into the yolk paste, while stirring evenly. After stirring well, pour all the remaining milk into the egg yolk paste and stir well. Sift the evenly stirred egg milk and pour it back into the milk pan. Reheat with 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.