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Kashida Sauce (the recipe of Xiaojima teacher)

Try Kashida sauce and make puff stuffing. This is the recipe of Japanese baker Ojima. I bought a book written by her. The recipe looks large, but the dried amount is less than 500 ml. I think the sweetness is just right. (do not like sweet can be halved)

Food Ingredients

Milk 400g

Fine granulated sugar 107 grams (do not like too sweet can be halved)

Egg yolk 94 grams

low gluten flour 26g

corn starch 13 grams

unsalted butter (fermented) 22 grams

Add extra (after making kashida sauce)

light cream 223g

Step

1. First beat the egg yolk, then add the 2/3 fine granulated sugar and stir. Egg yolks don't have to be whiter, or they'll lose their original flavor.
2. Then sift the low-gluten flour and corn starch and add it, and continue to stir evenly. (Don't draw circles and stir)

Pour all the milk into the milk pot, add the remaining fine granulated sugar and heat and stir. The novice will have a small fire all the way, otherwise it will be easy to pounce on the pot if he is not careful. Boil the milk and turn off the heat. If brown milk scale appears on the pan wall, the pan wall needs to be washed clean, otherwise the taste will be affected when the sauce is boiled later.

The boiled milk is immediately poured into the egg yolk paste and stirred until it is thick. It doesn't matter if there is no thick slurry state, it needs to be heated later.

Then sift the milk paste and pour it back into the milk pot and heat it over a small fire. Keep stirring with a spatula, scraping along the walls and bottom of the pan. To prevent the bottom of the paste, the mayonnaise will become more and more viscous and delicate.

At this time, it is necessary to continue to boil, stir with a small fire, and let the water inside continue to evaporate until the bottom of the pan is coked, so as to make a flexible kashida sauce. Add the butter, melt over the remaining heat, and mix well.

Put the finished Kashida in a container and cover it with plastic wrap to prevent water loss. I use sealed cans and then refrigerate. When necessary, beat the light cream until it loses its luster, I .e. water and oil are separated. It's hard, so it mixes with Kashida to create a sweet, soft and waxy Kashida sauce.