Custard cream (ka shi da jiang )

Custard cream

Introduction:

"I remember that the first toast I made was kastar toast. It was very soft and delicious, which made me a novice with great confidence. So I couldn't wait to see sister Shixin's special kastar sauce recipe. The finished product is a bit ugly. I rent a house outside and didn't dare to leave too many things idle, so it's a bit crude. Let's make do with it!"

Production steps:

Step 1: prepare the required materials

Step 2: add sugar to the yolk

Step 3: whisk the egg at low speed until it is fluffy and delicate

Step 4: sift in low gluten flour

Step 5: continue to stir with the egg beater

Step 6: pour the milk into the saucepan and bring to a boil

Step 7: pour 1 / 3 milk into the egg yolk paste slowly, and stir well

Step 8: then add the remaining milk to the yolk paste and stir well

Step 9: filter the egg yolk and milk paste into the pot where the milk was just boiled

Step 10: filtered egg yolk milk

Step 11: place on a low heat, keep stirring while heating, when the egg milk becomes thick, you can leave the fire, and immediately wrap it with plastic wrap and put it into the refrigerator to cool down.

Step 12: heated custard sauce

Materials required:

Egg yolk: 2

Low gluten flour: 15g

Fine granulated sugar: 30g

Milk: 150g

Note: 1. The amount of granulated sugar is increased or decreased according to my own preference. Shixin puts 40g, which I think is sweet, so I only add 30g. 2. I originally planned to make cake rolls and kastar toast together, but later I found that this amount of kastar sauce is only enough to make a baking pan cake, so I can make it twice as much at one time. 3. The endless kastar sauce must be refrigerated and used up as soon as possible!

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Ka Shi Da Jiang