Homemade creamy white sauce -- the fragrance of snow in winter(zi zhi nai you bai jiang dong tian li de bai xue piao xiang chuan tong de nai bai jiang jian nai you xin xian chang )

Homemade creamy white sauce -- the fragrance of snow in winter

Introduction:

"Homemade cream white sauce [traditional cream white sauce] there are many ways to taste fresh cream white sauce. Some like strong cream white sauce, others like light cream white sauce, and they prefer light cream white sauce. Generally speaking, it's very thick cream white sauce. When I first learned how to make it, I also made it very thick. I felt that I couldn't bear it, so I tried to make this light cream white sauce. Here is a recipe for a private dish

Production steps:

Step 1: Cream (butter), laurel leaves.

Step 2: milk.

Step 3: low gluten flour.

Step 4: the sifted low gluten flour is fine, which is better in conditioning.

Step 5: don't have moisture in the pan.

Step 6: put the cream in the skillet.

Step 7: melt the cream over low heat.

Step 8: divide the low gluten flour into three equal parts. This is the first time that one third of the low gluten flour is poured into the boiler. (if you feel that the time is a little tight, you can turn off the engine first, and then add flour).

Step 9: with a low heat, use a blender to stir in the pot back and forth, along the clock, and behind the clock.

Step 10: after mixing well, add one third of the low gluten flour for the second time. (if you feel that the time is a little tight, you can turn off the engine first, and then add flour).

Step 11: with a low heat, use a blender to stir back and forth in the pot, along the clock, and backward the clock. It turns into dough and gets stuck in the blender.

Step 12: turn off the engine at this time. For the dough stuck in the blender, tap gently to the edge of the pan several times.

Step 13: after beating, the dough falls into the pan. (if you still can't, use chopsticks to insert into the blender and drop it)

Step 14: add the last third of the low gluten flour. (if you feel that the time is a little tight, you can turn off the engine first, and then add flour).

Step 15: with a low heat, use a blender to stir the flour in the pot back and forth along the clock, and then reverse the clock.

Step 16: divide the milk into three equal parts. This is the first time that one third of the milk is poured into the pot. (if you feel that the time is a little short, you can turn off the engine first, and then pour in the milk).

Step 17: with a low heat, use a blender to stir the milk in the pot back and forth, following the clock and reversing the clock.

Step 18: add the second third of the milk. (if you feel that the time is a little short, you can turn off the engine first, and then pour in the milk). At this time, there is still dough, and the way to do it needs to be changed a little.

Step 19: with a small heat, use the blender to stir in the pot. When the heat is warm (just about the temperature of your body), turn off the heat first, then use the blender to stir in the pot back and forth according to the clock, and stir backward until the dough melts.

Step 20: add the last third of the milk.

Step 21: stir slightly over low heat.

Step 22: add laurel leaves.

Step 23: with a low heat, use a blender to stir back and forth in the pot, along the clock, and backward the clock.

Step 24: continue to stir in the pot along the clock. When stirring backward, a little water will evaporate at the beginning.

Step 25: after continuous stirring, the water gradually evaporates and begins to thicken.

Step 26: keep stirring to get thicker.

Step 27: stir until the consistency you like.

Step 28: complete.

Step 29: loading.

Step 30: finished product drawing.

Materials required:

Cream: 20g (butter)

Low gluten flour: 60g

Milk: 300g

Laurel leaves: 2

Note: after the experience: 1: Salt Cream, salt free cream can be. 2: fresh and dry laurel leaves. 3: The consistency of cream paste depends on personal preference. 4: Step 27 add salt and pepper by yourself (if you use salted cream, you can not add salt). Do not add salt and pepper here. 5: After loading, if you don't use it immediately, when it's cool, cover it with plastic film or put it in a box, and then put it in the refrigerator. 6: The recipe in the first two chapters is based on this way.

Production difficulty: simple

Craft: Skills

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Zi Zhi Nai You Bai Jiang Dong Tian Li De Bai Xue Piao Xiang Chuan Tong De Nai Bai Jiang Jian Nai You Xin Xian Chang