[Custard Sauce] How to make the classic all-purpose sauce for puffs and Hokkaido cakes

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  1.Prepare all the ingredients

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  2.Put milk in a non-stick pan, add sugar and heat over low heat.

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  3. Adjust to low heat and sieve Add low-gluten flour and cornstarch and stir evenly (this is hot noodles).

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  4.Turn off the heat and pour in the egg liquid.

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  5. Stir quickly and evenly.

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  6. Stir fry quickly over low heat, While frying, use the pressing technique to mix the powder evenly.

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  7.Continue to cook until thick and steamy Soak off the fire.

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  8.Add butter to batter while hot Mix well and remove from the pot.

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  9. Sieve the batter to make The taste is more delicate.

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  10.Put the batter bowl into the basin Soak in cold water, bring to room temperature, and refrigerate for more than half an hour.

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  11.The cream is loaded with water and no water In a pot of oil, add coconut oil or vanilla extract to increase the fragrance (optional).

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  12. Whip the cream until it has texture.Can be lifted up and dropped quickly.

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  13.Add refrigerated custard To make the sauce, use a whisk to spread it manually.

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  14. Cream and Custard Sauce Mix and beat until 8 portions are distributed.

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  15.You can use plastic wrap to seal it in summer Refrigerate before putting into a piping bag for use.