Chinese Food
Cranberry nougat
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I didn't know how to make this Cranberry nougat for the first time. I always put it in the refrigerator after I finished cutting and wrapping it (I'm afraid it will dissolve). At that time, I also made two portions (I feel a little bit too much). But the cranberry nougat tasted sour and sweet, which was not bad. I also sent three packages to go through the first attempt. I learned to refer to other people's recipes and knew the glutinous rice paper . So this time When I finished cutting, I added this glutinous rice paper. My colleagues ate this for the second time, which also said that this time it was even better than the last one. Hearing this, I felt very happy
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:Cut cranberries into small pieces for later us
Step3:Put butter in a non stick pot and heat until melte
Step4:Pour in marshmallows and continue to heat and stir until marshmallows dissolv
Step5:After the marshmallow dissolves, pour in the milk powder and stir evenl
Step6:Add cranberries and stir wel
Step7:After mixing, turn off the heat and quickly pour it into the non stick plate. Use a rolling pin to roll the surface flat
Step8:Then use a scraper. Shape the side and refrigerate it for about an hour
Step9:After refrigeration, take out and cut into pieces (because it's for delivery, and it's also packed
Cooking tips:1. Cold storage is not necessary in winter when the room temperature is low. It can be cut when the room temperature is hard. 2. Pay attention to the fire when the marshmallow dissolves. If the fire is over, it will scorch. 3. If the cranberry particles are large, it can be reduced. The original recipe is 180g. My Cranberry is a little big, so I only used 100g to cook delicious food.
