Cooking Steps

1. 

   Step1:Add 20g of invert sugar.

2. 

   Step2:Moistureproof sugar powder is evenly spread on baking paper or oilcloth.

3. 

   Step3:After thawing the raspberry fruit antler, add 20g of invert sugar, boil over medium heat, stir and cook to 109 ℃ and 110 ℃ at the same time, turn off the heat.

4. 

   Step4:Pour it into the gilding basin. Beat until it is white. Add in the amount. Continue beating until it is thick. It is upright. There is no soft feeling. Load the 810cm round nozzle and squeeze it on the prepared oilpaper.

5. 

   Step5:Sprinkle with moistureproof sugar powder after squeezing. Refrigerate. Take it out after hardening. Put it into a sealed container. Refrigerate. Eat as soon as possible. The better the taste.