Soy milk Kasida sauce

1. The key to the mellow taste of soybean milk is soybean milk. The fresh soybean milk is the best to use. After cleaning, put the soybeans into the Westinghouse wall breaker and add water.

2. Select soybean milk mode.

3. Cover with a soundproof cover, and the wall breaking machine will not make any noise during operation.

4. After pressing the soybean milk, take 200g of it for standby. If the soybean milk is as smooth as milk without residue, the taste of the soybean milk Cassida sauce will be better.

5. Prepare two small pots, A and B. Add egg yolks and sugar to bowl A, stir continuously over hot water until the sugar melts, and add low gluten flour and stir until smooth. Set aside for later use.

6. In basin B, add cream cheese to soften at room temperature (using the delicious original cream cheese), then add warm soybean milk in three times, and keep stirring until uniform.

7. Pour all the ingredients from pots A and B into the pot, turn low heat, and continuously stir until cooked.

Boil until it reaches this thick state and then turn off the heat.

9. Pour into a container and let it cool before use.

10. It's just a sticky scraper that won't slip off. It tastes sweet and delicious.