Custard cream (ka shi da jiang )

Custard cream

Introduction:

"I like puffs very much, and I'm worried about eating too much cream. I also want to change my taste. Today I made this custard sauce!"

Production steps:

Step 1: all ingredients

Step 2: add powdered sugar to the yolk

Step 3: beat the egg at high speed to make the yolk fluffy and thick, then add the low gluten flour

Step 4: continue to stir evenly

Step 5: after the milk is boiled, pour 1 / 3 into the egg yolk paste and stir well, then add the remaining milk and stir well

Step 6: sift the whipped cream and pour it into the milk pot

Step 7: heat over low heat, stir while heating until thick and smooth, turn off the heat, put the milk pot into the basin with cold water to cool down, and then finish the kastar sauce after cooling

Materials required:

Egg yolk: 2

Sugar: 50g

Low gluten powder: 15g

Milk: 150g

Note: there are many uses of kastar sauce. It can be used to decorate bread, or sandwiched in bread, or as a puff filling

Production difficulty: unknown

Process: mixing

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Ka Shi Da Jiang