The marshmallow version of the nougat, because it is easy to get started, has been popular for a while... Later, it was carried forward by the foodies. With the cow Sasa, there is a snowflake cake... In fact, it is more gorgeous than the cow Sasa. The snowflake cake has returned to simplicity, the practice is simple, the content is rich, it seems that you want to add anything can be how can you not try it! Try and document the process of your own production, and have your own experience and summary, in order to check
A collection of snowflake crisp materials. Nuts are roughly placed with almonds, cashews, walnuts, pistachios, peanuts, and melon seeds... all cooked! It is recommended that the nuts buy the kind of salty, salty, and the snowflake that comes out of this is delicious. Candied fruit is most common with raisins, blackcurrants and cranberries, and other preserved fruits are also available. (Raisins are recommended to soak in warm water for 2 minutes, then wash and absorb the water for reuse)
Use a non-stick pan to open a small fire (full fire), soften the butter and turn it into a liquid.
Then pour in the marshmallows and heat until completely dissolved.
Then pour the milk powder. For those who are afraid of sweetness, add 1 gram of salt at the same time. If you want to make other flavors, such as matcha flavor and chocolate flavor, you can replace the matcha powder or chocolate powder with 10 grams of milk powder and add it together with the milk powder. (Summer fried sugar can increase the amount of milk powder by 10 grams) Melt and stir evenly (very fast). The frying sugar of the snowflake is relatively soft, and it is convenient to add a lot of accessories. Turn off the fire, immediately pour the biscuits, all kinds of nuts, peanuts and dried fruit, and mix them.
This picture is made of raw nougat, and the fried sugar is sticky and naturally integrated. (The difference between ps and snowflake is that the softening degree is different, the snowflake cake is softer. But the nougat is added, the added ingredients are less, and the fried sugar is harder. I think the taste is harder and can be increased. The amount of sugar-free milk powder, or increase the frying time of marshmallow)
Add the chopped peanuts and cranberries, mix thoroughly, and quickly sip the sugar, and use a baking tray to flatten into a large rectangular shape. The shaping method is the same as the figure below. (This is the practice of nougat)
Pour into the non-stick pad and wear anti-stick gloves. If you don't have it, you can directly use the soft non-stick pad to fold it up and fold it while you press it on the side. When you press it, the speed is fast and you have to be strong. .
While still warm, put into a non-stick baking tray, flatten with the palm and scraper, compact, try to compact as much as possible, sprinkle a little milk powder on both sides. (Supplement: Generally it can be done in a few minutes. It is still hot, press it while pressing it, after pressing it tightly, press it again, the sugar will harden and the cut surface will look good)
Cut the strip with a knife, the width is about 3 cm... When it is warm, it is cut, the heat is soft, the cut surface is not flat, and the cooling will harden...
Then cut into pieces and eat! Look at your size and like it! After all, it’s sweet. It’s recommended to cut a small piece or you can’t stop it one by one. It’s so guilty.
Four flavors of snowflake crisps, original flavored chocolate miso, green tea flavor, sweet potato flavor...
The brushed enamel before the sugar is just poured out from the pot. It is hot and hot, and it will stick to the hand, so it is necessary to use the silicone mat. When the temperature is high in summer, if you feel it is thin and sticky, you can sprinkle some milk powder together.
A close-up to a lot of haha many questions can be made, I really did not calculate, the size of the cut is not the same, the total number varies, the big square is about 20 or so, if cut like nougat ( As shown in the figure), it may be 30 to 40 pieces.
Snowflakes with rose tea
Chocolate-flavored snowflake cake with lots of nuts
Pack it up, give people a very good face, sealed bag of sugar, stored at room temperature below 20 degrees in winter, no problem for a month.
Snowflakes in four colors, packed together and packed into a gift box or gift bag, a good New Year's greeting
Making nougat and snowflake cakes on snowy days, just fine
Cranberry purple nougat.
Matcha, snowflake, crispy, close-up, photo, and leeks
Packaging is also a laborious and laborious task.
The sugar is brushed, and it tastes tough and not sticky. Supplementary map
Come to a video????
揉 ～ ~ drawing ~ (made by exhibition art cotton candy)
Do it yourself, add more ????
Snowflakes, rounded into a cylindrical shape, hot and easy to make sugar, the solution is: 1. Increase the amount of 15 grams of milk powder. 2. The sugar should be hard, compacted, and can not be pinched. 3. Wait for the sugar to cool and cut again. 4. If you have already fried it, you will find it soft. You can add it to the milk powder while you are on the sugar.
The biscuit box is sealed, preserved, and taken with you. There is no problem in winter for one month, no problem in summer for half a month, and it can be stored in a cold storage bag in summer.
1. Be sure to use non-stick pan! ! ! A small fire! ! ! 2. Marshmallow should be completely dissolved and then added with milk powder. After adding milk powder, stir evenly, move fast, and the longer the frying time, the harder the taste of sugar. Then immediately pour the biscuits, nuts, nuts, etc., and turn off the heat. 3. This step of sugar is very important, so that it can be evenly distributed, and sugar can be chewy. The action of sugar can be fast, it must be strong, and it is easy to use the non-stick soft pad. (Refer to the previous figure) 4. Cut the block with a sharp knife and cut it on the cutting board. Look at the size and shape and look at it. Two or three centimeters can be seen. 5. It is best to use small cookies for cookies. Generally, biscuits are brittle and sweet. It is recommended to use small biscuits that are salty and not brittle.