1. Add 100 grams of whipped cream to the milk and bring to a boil in a milk pan, then turn to a low heat.
2. Melt the butter in a separate pot, sift it into low-gluten flour and fry it until cooked.
3. Pour the fried roux into the boiled milk, stir evenly, and simmer until thick.
4. Then pour in 40 grams of fresh cream, stir well and turn off the heat.
Tips:Note: You can make more creamy white sauce and keep it in the refrigerator for next time.
