Cooking Steps

1. 

   Step1:Add 35g water to the albumen powder. Put it into the basin. Whisk it quickly until it is hard to foam. At the same time, put the cooked peanuts in the oven and keep them warm at 100 ℃.

2. 

   Step2:Put maltose, 80g water and granulated sugar in a pan. Cook over medium heat.

3. 

   Step3:Cook to 130 ℃. Stir with a wooden spoon while cooking. (this step is very important to reach a certain temperature and boiling point

4. 

   Step4:Pour the boiled maltose into the beaten protein cream. Mix quickly.

5. 

   Step5:Add salt free cream in several times. Stir well.

6. 

   Step6:Add milk powder and stir evenly with wooden spoon.

7. 

   Step7:Put the cooked peanuts on the non stick cloth.

8. 

   Step8:Pour the slurry on the cooked peanut seeds. Knead quickly and mix well. (there are only two hands. You need to rub them quickly. It's too late to take a picture ~ ~ let mom help you. She'll rub them for me. I grabbed them. Hehe

9. 

   Step9:Shape the mixed sugar into a square shape. (this is my first time. I feel like it's a little thick

10. 

    Step10:When it's cool, cut it into small pieces. (don't wait until it's completely cold. Cut it again. It will be difficult to cut it.

11. 

    Step11:This is the smell of Matcha. The smell of Matcha is to remove 30g milk powder from the milk powder. Add 30g Matcha powder. Mix the milk powder and Matcha powder first.

12. 

    Step12:Cut sugar. Wrap it in wrapping paper. If it's not packed, it will stick together