Chinese Food
Raw milk sugar
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I like American happy almond candy very much, but not in the mainland. I buy it online once a year during the Spring Festival. The crunchy milk sugar is made of crushed almonds. It is coated with a thin layer of almond chocolate icing. Take a bite. It's crispy. It's ready to melt in the mouth. The taste of almond and chocolate is just right. It's delicious. In fact, milk sugar is super simple. Do it. Have a sweet new year.
Cooking ingredients
Cooking Steps
Step1:Put all the ingredients into the milk pot. Heat over medium heat until bubbling. Turn down the heat. Use a high temperature resistant silica gel shovel to stir quickly. Caramel will appear at the bottom of the pot during the process. Don't worry. Keep stirring.
Step2:Until the hardness required by myself appears, I quickly put it into the mold. My mistake is to demonstrate that the mold is too small and the sugar is poured slowly, resulting in the surface not smooth. The color I make is hard candy.
Step3:Look. The retribution is coming. It took too long to demould. It can't be cut at all. But the taste is very good. I have left the shovel and these slag.
Step4:The boiling time is short. The color is light yellow. But don't use the solid bottom mold. It's not easy to demould when it's cold. I use the eight inch square mold for this plate. It can't be undone at all. I have to heat it on the jar again before I peel it off. It's so ugly. Make sure you put oil paper in the baking tray.
Step5:The silicone mold of the finger biscuit used for the hard candy is much more beautiful. You can play it freely. Before using the silicone mold, apply butter first to better demould.
Step6:I made a big box. It took 12 times as much. It was half soft and half hard. Xiaogu said that the hard one loses the flavor of milk sugar. Actually, the hard one is super delicious. It's crispy and doesn't stick to teeth. I'm afraid that the fat girl will eat five pieces at a time. You can try a few more temperatures. I'll make one with almonds next time.
Step7:Colorin
Step8:Thick. It's very labor-saving to use a non stick pot
Cooking tips:The formula is the basic proportion. It can be doubled according to the size of your own pot. You can also add cocoa powder, coffee powder and all kinds of nuts. Want to eat soft candy. Heat it to 115 degrees. Want to eat something crispy. Heat it to over 120 degrees. The color changes to coffee. Cut the soft milk sugar after it cools down completely. But the hard milk sugar must be cut 25 minutes later. If not, it will be my end today. It's better to add 5 times the amount. You can use an 8-inch square mold. The mold speed should be fast. The sugar cooling speed is fast. Pour it slowly. The bottom of the pot will not hang down. There are skills in making delicious dishes.
