Chinese Food
Toffee
(134906 views)
One by one. Delicious toffee that can't stop. And the taste is not sweet and greasy.
Cooking ingredients
Cooking Steps
Step1:Prepare all materials.
Step2:All materials except nuts are put into a small non stick pot.
Step3:The gas stove starts the minimum fire. A thermometer can be tied to measure the temperature.
Step4:Keep stirring with the scraper. The picture shows the state of mixing for 10 minutes.
Step5:There will be many small bubbles when it is not stirred.
Step6:It's 125 degrees by 22:30. You can see the sugar state. The flow is slow. You can see the bottom of the pot with a scraper. (this time I just measured the time for your reference. But you can't follow this time completely, because everyone's minimum fire state is different.
Step7:Turn off the heat after cooking. Put in nuts and stir well.
Step8:Put it into Yangchen niuguatang baking tray for shaping (be careful of scalding
Step9:With the help of Yangchen niuguatang plastic tablet, toffee is arranged into a regular shape.
Step10:When the temperature is still warm, use Yangchen niuguatang cutter to cut the pieces according to the pressed grid. Don't cut until it's cold. Cut it and put it in the packing bag or in a small box. Refrigerate.
Cooking tips:1. Black sugar is used in the formula. It can be replaced with brown sugar. 2. The almonds, walnuts and peanut kernels used in the nut formula are all cooked. If they are raw, bake them in the oven. There is no requirement for the nut variety to be replaced with one you like, or not put at all. 3. There is no brand restriction for light cream. It is recommended to use animal cream. 4. Try not to change maltose into water malt, because the boiling temperature will be different. 5. If there is no sea salt, you can use the salt that you usually cook at home. 6. I think the best taste is boiling sugar at 125 ℃. So 118130 degrees is OK. If the temperature is low, the finished product will be softer. If the temperature is high, the finished product will be harder. ★ note ★ the finished product with high boiling sugar temperature needs to be shaped faster after it is out of the pot. Cut it into pieces as soon as possible. Otherwise, the sugar will be crushed when it is cold (because it is too hard and brittle). 7. The sugar boiling pot should be non stick. Choose the size of the pot according to the number of materials. Don't choose one with too few materials
