Vanilla Cassida sauce
Kashida sauce has a wide range of applications. In addition to being squeezed on the surface of bread for decoration, it can also be sandwiched in bread, filled in puffs for stuffing, etc.The prepared Cassida sauce can be used after it is completely cooled. It can be stored in the refrigerator. It is best to use it all the same day.
Step 1 . 2 egg yolks
Step 2 . Add 30 grams of sugar
Step 3 . Beat until thick and white,
Step 4 . Sift low flour into the beaten egg yolk
Step 5 . Stir to make it mixed evenly
Step 6 . Scrape vanilla seeds in the vanilla pod with a knife
Step 7 . Add vanilla seeds to milk and bring to a boil
Step 8 . Pour half of the milk into the egg yolk batter and stir well
Step 9 . Pour the batter back into the remaining half of the milk, stir it quickly while burning over a low fire until it looks like paste, and turn off the fire. Sit the milk pot in a cold water basin and continue to stir until it cools down to prevent caking
Step 10 . Well, the sweet Cassida sauce is ready
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