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
Black tea kastar sauce
Slightly bitter Matcha sabuli shortcake - Wei Ku Mo Cha Sha Bu Lie Su Bing
Stir fried peas with Agrocybe aegerita - Cha Shu Gu Chao He Lan Dou
Stewed spareribs with mushroom and radish - Xiu Zhen Gu Luo Bo Dun Pai Gu
Fried chicken leg with salt and pepper - Huang Jin Jiao Yan Zi Ran Ji Tui
Special porcelain pot stewed soup - Te Se Ci Guan Wei Tang