Chinese Food
Custard sauce
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Custard sauce has seen a lot of recipes. Some of them put low flour, some of them don't. at last, they only put corn flour. The success rate is very high. The taste is soft and delicious.
Cooking ingredients
Cooking Steps
Step1:Put sugar in the yolk twice or three times. Beat until it turns white. Be sure to beat it. The amount is small. It's better to use a small container. It's not easy to splas
Step2:Beat the egg whites and add 15 grams of cornmeal. Stir gently and then turn on the egg beater We can't see the powder fully fuse
Step3:Heat two hundred grams of milk over low heat until it bubbles slightly. Carefully paste the bottom. Add butter
Step4:First, pour a small part of the heated milk into the beaten egg liquid. After gently stirring, pour all the milk into the milk pan. After stirring, pour it back into the milk pan. Continue to heat on a low heat. Keep stirring. The liquid will gradually thicken. Start to bubble. Keep stirring away from the fire. If the grain is not clear, keep heating for a while
Step5:After the lines are clear, quickly put them into the cold water basin without stopping stirring. Keep stirring after separating the water. At this time, the custard sauce will be more viscous. It's OK. If the pattern does not disappear, put it into the refrigerator for refrigeration. It can be used as puff and bread filling. The light cream mixed in has a stronger flavo
Cooking tips:Custard sauce is to keep stirring. It must not be stopped. Mix well in a small fire. Keep away from the fire at any time to prevent the bottom from being battered. There are skills in making delicious dishes.
