Chinese Food
The most powerful gift for Chinese New Year
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When he was a child, his favorite candy was peanut nougat. He always wore a blue and white checked coat with a big cow and a peanut printed on it. At that time, it was very rare for us. Only in the Spring Festival can the little aunt bring back from the big city. I finished eating sugar. The sugar paper is reluctant to throw drops. It always needs to be neatly smoothed. It is stored in a small box like a baby. I remember when I was in primary school. The little aunt who worked in other places brought me taffy again. The clothes she wore were obviously too much taller than Niuzha Tang. Naya's golden brown rimmed candy paper looks like a golden dance dress. It's gracefully wrapped with candy, making it beautiful like a princess going to a banquet. Gently peel off its fashionable coat. The round yellow brown body sends out a strong fragrance. It's really instant in the mouth. This is the first time that I found that there is even better sugar than nougat in the world. I'd like to come so far. It's fragrant and silky
Cooking ingredients
Cooking Steps
Step1:Heat the cream in the pan until warm.
Step2:Pour in black tea. Heat for 1 minute or so. Cover for 5 minutes to make tea juice.
Step3:Sift the cream and remove the tea.
Step4:Sift the cream and pour it into the pan. Then add the sugar.
Step5:Add a little salt.
Step6:Pour in the sugar and stir evenly. Heat up with a small fire. Heat up and stir with a wooden spatula. Boil until a large number of boiling bubbles appear.
Step7:Wait for the bubble to disappear slowly. Keep stirring while heating until it's as thick as cream soup. When you lift the liquid with a spoon, it will drop gently and then leave the fire. (or heat to 117 degrees with thermometer
Step8:Pour the boiled syrup into the mould paved with high-temperature oil paper in advance. Lift the mould with both hands and shake it gently on the table. Refrigerate it in the refrigerator to make it solidify. (it can also be put in the place with low temperature in winter
Step9:When it's not too hard to touch the surface with your hands, take it out and cut it into the size you like with a knife.
Step10:Packed in beautiful sugar paper.
Step11:It's done. You can taste it carefully.
Cooking tips:1. The best choice for tea is the traditional black tea with mellow aroma and rich quality. The taste will be better. 2. Lay high temperature oil paper in mousse circle in advance. 3. There will be a lot of bubbles in the cooking process. It's better to use a deeper pot to avoid splashing. 4. Syrup must be boiled to a smooth drop or 117 degrees. Otherwise, it is not easy to solidify if it is too thin. If it is too thick, it is easy to have paste taste. 5. Do not set the syrup too long. It will make the finished product too hard to cut. 6. The packaged products will be refrigerated in the refrigerator for better taste. There are skills in making delicious dishes.
