Homemade Creamy White Sauce——the Fragrance of White Snow in Winter [traditional White Creamy Sauce] Reduce The Cream and Taste Fresh

Homemade Creamy White Sauce——the Fragrance of White Snow in Winter [traditional White Creamy Sauce] Reduce The Cream and Taste Fresh

1. Cream (butter), bay leaves.

2. milk.

3. Low-gluten flour.

4. The sifted low-gluten flour is finer and better in conditioning.

5. There should be no moisture in the skillet.

6. Put the butter in the saucepan.

7. Melt the butter over low heat.

8. The amount of low-gluten flour is divided into three equal parts. This is the first one-third of the low-gluten flour, which is poured into the cooking pot. (If you feel that the time is a bit tight, you can turn off the heat first, and then add the flour).

9. With a low heat, use a stirrer to stir in the pot back and forth along the clock, and stir backwards.

10. After mixing well, add the second third of the low-gluten flour. (If you feel that the time is a bit tight, you can turn off the heat first, and then add the flour).

11. Using a low heat, use a stirrer to stir in the pot back and forth along the clock, stirring backwards. (This time it becomes dough-like and stuck in the mixer).

12. Turn off the flame at this time. The dough stuck in the mixer, lightly beat it to the side of the pan several times.

13. After beating, the dough falls into the pan. (If it still doesn't work, use chopsticks to insert into the blender, and drop it off)

14. Add the last one-third of low-gluten flour. (If you feel that the time is a bit tight, you can turn off the heat first, and then add the flour).

15. Using a low heat, use a blender to stir in the pot back and forth along the clock, and stir backwards by the clock. After mixing the low-gluten flour.

16. The milk is divided into three equal parts. This is the first one-third of the milk and poured into the pot. (If you feel that the time is a bit tight, you can turn off the heat first, and then pour the milk).

17. Using a low heat, use a blender to stir in the pot back and forth along the clock, and stir backwards by the clock. After the milk is stirred.

18. Add one-third of the milk for the second time. (If you feel that the time is a bit tight, you can turn off the heat first, and then pour the milk). There is still dough at this time, and the method needs to be slightly changed.

19. When using a low heat, use a mixer to stir in the pot, when it has a warmth (about the body temperature), turn off the heat, and then use the mixer to stir back and forth in the pot along the clock, stir backwards by the clock, and the dough Until it melts away.

20. Add the last one-third of the milk.

21. After stirring slightly over low heat.

22. Add bay leaves.

23. With a low heat, use a stirrer to stir in the pot back and forth along the clock, and stir backwards.

24. Continue to stir in the pot back and forth along the clock. When the clock is stirred backwards, a little water evaporates at first.

25. After continuing to stir, the water gradually evaporates and begins to thicken.

26. It becomes thicker and thicker with continued stirring.

27. Stir to the consistency of personal preference.

28. carry out.

29. Plate.

30. Finished picture.

Tips:

Afterwords:

1: Salted butter or unsalted butter is acceptable. (I use unsalted butter here)

2: Bay leaves are fresh or dried.

3: The consistency of the creamy white sauce, according to personal preference.

4: Step 27 Add salt and pepper by yourself (if you use salted butter, you can add salt), do not add salt and pepper here.

5: After loading, if you don't use it right away, let it cool, cover it with plastic wrap or put it in a fresh-keeping box, and then put it in the refrigerator.

6: The first two recipes, "Cream White Sauce Italian Black Pearl Noodles", the creamy white sauce is the standard method.