Chinese Food
Custard mayonnaise
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I used yak milk from Tibet to make this dessert. After the taste came out, it was amazing. If you use milk, you should have added light cream. But the flavor of yak milk is too mellow. I gave it up. It's made of good ingredients. It really tastes the best. You can try about 18 portions. -
Cooking ingredients
Cooking Steps
Step1:Because casda sauce needs time to cool down, so we need to do this first. First, add two yolks into 20 grams of fine sugar. Mix them slightly. Then use the electric beater to beat them at high speed until the yolk starts to turn white and the volume becomes larger.
Step2:Then sift 15g of low gluten powder into the yolk mixture. Use the beater to continue mixing.
Step3:Then put 170 grams of yak milk into the small milk pot. Add the remaining 20 grams of sugar. Then cook the yak milk to a slightly boiling state over medium heat.
Step4:Immediately pour 1 / 3 of yak milk back into the egg yolk flour mixture. Mix it on one side. Then pour in the remaining yak milk. Use the eggbeater to continue mixing.
Step5:Then filter it and pour it back into the small milk pot. Turn on the small fire and stir while heatin
Step6:Until the mixture becomes thick and smooth. Then turn off the heat. Put the milk pot into the cold water basin to cool it quickly. When it's not hot, it can be poured into the decoration bag for us
Step7:Let's make the yolk cake again. Pour one egg and two yolks into a bowl. Add 65g of sugar and 1g of salt. Beat the egg with electric beater at high speed for a few minutes until the egg liquid is milky and thick. Lift the beater as shown in the figure to pull out the egg liquid and flow slowly. Then drop vanilla essence and mix wel
Step8:Continue to sift in low gluten powder and non aluminum foam beating powder. Use the eggbeater to gently scrape from the bottom. Mix well to form a paste.
Step9:Pour the batter into the flower mounting bag. Cut a small opening at the front end. Then extrude a round batter with a diameter of about 2cm2.5cm on the greased paper or non stick baking tray in a vertical way. Preheat the oven for 190 degrees. Then put it in the middle layer. Bake for about 10 minutes. The surface is golde
Step10:Scoop up the pancakes as soon as they are out of the oven. Otherwise, they will stick to the baking tray or oil paper. After a little cooling, you can squeeze the casda sauce on the small round cake. Then you can glue two pieces of casda sauce of the same size together.
Step11:Close u
Step12:Continue close u
Step13:Close u
Step14:Collage ~
Cooking tips:Everyone's oven temperature is different, so temperature and time are reference values. As long as the surface of the yolk cake turns golden, it can be baked. Don't bake it. 2. You can also eat this yolk cake without filling. Then squeeze it smaller. It tastes like the egg cake we bought in the supermarket. If the extrusion is small, the baking time should be shortened to avoid the paste. 3. Kastar sauce made of yak milk has a strong flavor. In order to highlight the milk flavor, I didn't add vanilla and butter. If you can't use up the casserole, you can refrigerate it. But you'd better use it up the same day. This stuffing can also be used for sandwiching bread and puffs. 4. There is no yak milk. The same amount of ordinary milk can be used instead. But the taste will be lighter. There are skills in making delicious dishes.
