Black tea kastar sauce(hong cha ka shi da jiang )

Black tea kastar sauce

Introduction:

"Kasida sauce has always been a kind of stuffing that I prefer. Similarly, the rich aroma of black tea always fascinates me. This black tea kasida sauce is the perfect combination of black tea powder and kasida sauce. My heart loves it."

Production steps:

Step 1: mix and sift the low powder and black tea powder.

Step 2: beat egg yolk and add 20g sugar until white.

Step 3: mix the low tea powder with the black yolk.

Step 4: mix until there are no particles.

Step 5: Add 20 grams of sugar into the milk and heat it over low heat until small bubbles appear on the wall of the pan. Turn off the heat.

Step 6: pour the milk into the egg yolk and mix well.

Step 7: pour the batter back into the pan and heat over medium heat.

Step 8: observe carefully at this time. If you are not careful, you will burn. There is boiling in the middle of the batter. If the batter thickens slowly, you can turn off the fire.

Step 9: pour the batter into a clean basin, cool and refrigerate for two days.

Materials required:

Milk: 200g

Black tea powder: 6 g

Low powder: 15g

Sugar: 40g

Egg yolk: 2

Precautions: 1. When making kastar sauce, you must be careful when heating it. The fire should not be too big, otherwise it is easy to paste the pot.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Hong Cha Ka Shi Da Jiang