Cooking Steps

1. 

   Step1:Prepare the required materials.

2. 

   Step2:Pre bake nuts. If it's a nut that's cooked by itself, put it directly into the oven and bake at 120 ℃ for heat preservation. If the nut is raw, bake it at 150 ℃ for 25 minutes until it is cooked. Then heat it at 120 ℃. At the same time. Boil a pot of water. It will be used in step 5 of water separation heating.

3. 

   Step3:Put the egg white into a beating bowl without water or oil. Beat it with an electric beater at high speed until it is dry with small sharp corners. There is no sugar in the egg white in this step, so the egg white is a little soft compared with the egg white in Qifeng. It doesn't matter.

4. 

   Step4:Pour water, sugar, trehalose and maltose into the pot. Fire and heat.

5. 

   Step5:While cooking, stir slowly. At the same time, observe the thermometer closely. Cook until the thermometer shows 140 ℃. Immediately leave the fire. Pour the syrup into the egg white. At the same time, use the boiling water prepared in the first step to make the effect of water separation and heat preservation. Immerse the egg beating basin with syrup and egg white in it. Use the egg beater at the highest speed immediately and stir evenly.

6. 

   Step6:Add in the softened butter. Stir well. Add in milk powder. Continue mixing. Beat until there is no dry powder.

7. 

   Step7:At this time, you can remove the egg beater. You don't need to sit in hot water. Remove the nuts from the oven. Pour in dried fruits, biscuits and nuts and stir well with a spatula (the egg basin will be sticky. This is normal. It is recommended to use a hard spatula).

8. 

   Step8:Put on disposable gloves for shaping. Put them into the mold, spread oil paper on the surface, roll with a small rolling pin until the whole mold is covered. Then wait until the block is cooled and cut.

9. 

   Step9:Well done.