Chinese Food
Stewed sugar plate, Matcha, nougat and cocoa nougat are all for you
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If you've eaten the boiled version, you won't eat the marshmallow version. Because the taste is so bad. For a Virgo, you must have a delicious version. Xiaoting really gave you all the prescriptions without reservation. Some friends were very attentive. Even he read my comments. Each prescription followed. I saw their progress. Some kitchen friends were still struggling to ask me what can I replace with low powder. This is the gap. You improve. I help you. You don't improve. I can't help you. This recipe produces 2500 grams of sugar, which is five Jin. The weight of the sugar paper is not wrapped. The cocoa flavor will be more. (it is suggested to halve for the first attempt) if you want to make the original recipe, 40 g mineral water, 40 g fine salt, 4 g b-fine sugar, 30 g c-corn syrup (shuiyi), 550 g fine sugar, 80 g mineral water, 100 g d-butter, 100 g milk powder, 175 G
Cooking ingredients
Cooking Steps
Step1:The red peanuts were roasted at 180 degrees in the oven for 1520 minutes. During this period, the peanuts were constantly turned until they were roasted thoroughly and colored evenly. In principle, the colored peanuts were more fragrant. Peel the ripe peanuts for use. In winter, the sugar is hard. It can keep the peanut warm at low temperature. This is a better way to operate. You can also buy peeled peanuts directly. Use after bakin
Step2:This is the main material. Milk powder, corn syrup (shuiyi) and albumen powder (also called egg white powder) are definitely not the Amway albumen powder used. That is a health product
Step3:Add salt to the protein powder. Add water. I don't think the protein powder is tasteless. It tastes a little bit. But it doesn't taste to make any food
Step4:Mix material A. beat with electric beater until slightly sticky. Add B and continue to beat until white, with obvious lines. Set aside. It's not like protein. It's bigger. But it's got wrinkle
Step5:Prepare to weigh the milk powder and Matcha powder. It's better to sift them. Because I only have the best Matcha in my hand now. I use this one. It works well. It's beautiful
Step6:Boiling sugar is the key. The soft hardness of Niuzha sugar is also related to boiling sugar water. The sugar with low temperature is soft and easy to melt. The temperature is too high. The taste of sugar is hard and bad. OK. How to cook it. Boil the mixture of c-materials to 142 ℃ and leave the fire. I recently used 145 ℃ (necessary food thermometer. It is used in many places) to boil it quickly. When the temperature reaches 120 ℃ (they are very strange. Sometimes they can stop bleeding for a long time and do not heat up. Don't worry. Once the temperature is up, it is also very fast) the fire power can be adjusted properly. When it reaches (137145 ℃. It is suitable for your room temperature adjustment), add butter after leaving the fire Stir until butter melts. About the temperature. The higher the temperature, the harder the texture. The hotter the weather, the higher the temperature. But the syrup is too light. Too little will affect the temperature measurement. We need to find a way by ourselves. Make sure the temperature is real. Now I use non stick pot to boil sugar. It's easy to clean up.
Step7:I use the wire type. It's OK to put it on the edge of the pot. The thermometer must be held by hand. To be honest, it's very hot. This wire type is much more convenient. But when the temperature reaches, it can reach the temperature you want by testing the surrounding area. Then turn off the fire.
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Cooking tips:There are skills in making delicious dishes.
