Chinese Food
Cranberry milk puff
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Peanut nougat is too much. It's a surprise. Nougat ShaQima should be good. Put it into action. It turns out that it's really feasible. There are nougat's milk fragrance and ShaQima's soft glutinous. Two words to delicious
Cooking ingredients
Cooking Steps
Step1:Put the egg liquid into the medium gluten flour. Stir. Adjust the amount of egg liquid by yourself. Make a soft dough. Be sure to be soft enough.
Step2:After the dough is reconstituted, let it relax for 20 minutes. Roll the dough into 0.5cm thin slices and cut it into strips. This process needs enough patience. Because the dough is soft and sticky. At this time, you can sprinkle some corn starch to prevent sticking. Fry a strip of oil in a small heat until it's slightly yellow. Then you can get out of the pot.
Step3:The next step is to make nougat. Melt butter and marshmallow. Add Cranberry dice (there are not many cranberries in my family. I add some raisins). At the same time, add fried noodle ingredients and milk powder. After mixing, quickly put them into the mold for shaping.
Step4:The rudiments of the cowherd puff have come into being.
Step5:Cut the finished product into pieces.
Step6:Paste glutinous rice paper on both sides of the puff and bag it for preservation.
Step7:One bite. Milk is sweet, soft, glutinous, sour and delicious. It's really good
Cooking tips:When mixing ShaQima dough, be sure to be soft enough. Adjust the amount of egg liquid by yourself. Otherwise, the ShaQima will taste hard; when slicing, be patient enough. Be sure to be thin. Because deep frying in a pot will expand. Too thick affects the appearance and is not conducive to the combination with Niuzha ingredients. There are skills in making delicious dishes.
