Chinese Food
Snow Beef Puff (boiled sugar version)
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Snow cow milk puff is another new net red snack after snow puff. It's just softer than snow puff. It's not too sweet with the fried puff sticks. One bite at a time. It's a mixture of dried fruits and nuts. It's very memorable. It's suitable for all ages. It's full of milk fragrance. It's said that it tastes more like Sakima. Yes, it's a pure handmade advanced Sakima. Three flavors of snow milk puff formula - Strawberry pistachio flavor - puff strips 300g, crushed strawberries 20g mixed with. 10g sprinkled on the surface, and strawberry powder 10g mixed with 90g powdered milk powder. Pistachios 80g. Mix in. Mango Padan wood flavor - puff sticks 300g. Mango chips 20g mix in. 10g sprinkle on the surface. Mango powder 10g mix in 90g milk powder with sugar. Stir in 80 g Badan wood kernel. Taste of Matcha pumpkin seed - puff stick 300g, pumpkin seed 80g mix in, 30g sprinkle on the surface, Matcha powder 10g mix in 90g milk with sugar
Cooking ingredients
Cooking Steps
Step1:Put egg liquid, milk powder, high gluten flour, low gluten flour, baking powder and salt into the cook machine. Pay attention to the amount of egg liquid here. Slightly adjust the amount within 10g.
Step2:Knead the dough into a ball. No powder particles. Cook 3 gears for 5 minutes.
Step3:Take out the dough after kneading. Sprinkle a little thin powder on the kneading pad. Knead the back cover smooth and relax the film for 1520 minutes.
Step4:Then roll the dough into a large rectangle.
Step5:Sprinkle a little flour on it. Fold the dough.
Step6:Cut the dough into thin strips of 35m
Step7:More flou
Step8:Shake them all several times to prevent the noodles from sticking together.
Step9:When the bottom of the oil pan starts to bubble, the oil temperature is almost the same. Medium fire. Put in puff strip
Step10:Fry until golden and take out. The quantity of one serving is about 350g. You can make a nugget puff. The amount of sugar boiled at the back can be 300350g puff strips. It's just enough.
Step11:To make sugar nougat. The butter is liquefied in hot wate
Step12:The milk powder needs to be weighed first. The strips and nuts need to be put into the middle layer of the oven for 80 degrees of heat preservation. The sugar beating protein also needs to be prepared in an oil-free container in advance. Then prepare a non stick pot. Put in the sugar, water and maltose. Maltose can be replaced by shuiyi. Boil the sugar over medium high heat. Heat up after mixing the sugar and water. Turn down the heat when there are big bubbles. Do not stir. Prevent crystallization. It's a little slow to heat until the sugar temperature is 118 ℃. 113118 ℃, so it needs patience. Maltose is too cold to dig out. Just soak it in hot water. Then open the lid and dig the maltose.
Step13:At the beginning of boiling sugar, you need to beat the egg white slowly until the fish eye blister. Then add 10g of fine sugar. Whisk it to dry foaming at high speed. There's no need to beat it up completely first. You need to reserve a little. 8 points. Because it's usually beaten up. The sugar hasn't reached the temperature yet. If it's too hard, it's easy to beat it rough after adding sugar.
Step14:When the temperature of sugar reaches 118 degrees, immediately leave the fire. Continue to beat the protein evenly with the right hand at a medium speed. Then pour the syrup into the left hand, and slowly whisk while pouring. You can also pour in a part first, then beat it well. Beat sugar in several time
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Cooking tips:1. The fruit chips here are freeze-dried. They are 5mm in size. In fact, they are smaller. 2. If it's sunny, it's enough to boil it to 118. If it's rainy, it's recommended to boil it to 120 degrees. The humidity is relatively high. The sugar will be a little soft and sticky. 3. The amount of egg liquid will be different because of the influence of flour. The water absorption is different. There is a difference. Adjust yourself. Basically, don't be too hard or too soft. 4. When milk powder and other powder are mixed, they must be mixed evenly before being poured into sugar. Otherwise, the mixing time will be very short and uneven. 5. Why do you need to keep the strips and nuts warm in the oven? This is how to prolong the time of sugar setting
