Matcha snow flake stewed sugar plate recipe-Chinese Food-best chinese food recipes-cooking food

Matcha snow flake stewed sugar plate

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Snow flake cake is a very popular snack recently. The boiled sugar version is more chewy and better shaped than the cotton candy version. It's easy to keep. I like to eat the softer one to make the marshmallow version. This time I made the taste of Matcha. I just want to match my bunch of flowers. The color photos are more harmonious. Ha ha Like the original taste of the tea to remove. Other materials do not change. After dinner, the family sat on the sofa and watched TV. They went with each other. The children liked it very much. Some time ago, the nougat has been finished. The two kids still want it from me. I said that this time, let's change our taste. Make a better one than nougat. In fact, the nutritional price of snowflake crispy is quite high. It contains all kinds of nuts and dried fruits. If it's not very sweet, I really want to eat one by one The biscuits used this time are some of the biscuits left over from the previous cattle rolling biscuits. They are not enough in weight. They are all used to digest these biscuits. If you have a harder cookie at home, it's better

Cooking ingredients

Cooking Steps

Step1:Put all the nuts, nuts and biscuits together. My biscuit block is bigger, so I broke it. The nuts and dried fruits here can be added according to their own taste. They don't have to be the same as mine. It's important to emphasize that biscuits should not be crisp. It's better to buy hard biscuits.

Step2:Heat the butter in a saucepan and melt.

Step3:Add 10 grams of Matcha powder. Stir well with small egg.

Step4:Add 10 grams of sugar and 1 gram of salt to the protein. In the formula, 60 grams of sugar are put. 10 grams are put in the protein. The remaining 50 grams are put in the water Jari.

Step5:Add water, sugar and water into the milk pot and keep heating on a small heat. Measure the temperature with a thermometer. Boil the sugar water to 120 ℃ and start to beat the protein. Thermometer measurement method - the probe is suspended in the bubble. Do not insert it into the bottom of the pot. The temperature measured in this way is the temperature at the bottom of the pot. It is not allowed.

Step6:When the sugar water is boiled to 110 degrees, the protein will be sent to the neutral foaming state.

Step7:When the sugar water is boiled to 125 degrees, add the butter and Matcha into shuiyi. Stir evenly in the electric eggbeater at high speed.

Step8:Then add the whipped egg white cream. Continue to use the electric beater to stir evenly.

Step9:At this time, it's better to use high-speed gear. And the operation should be fast. If it's very slow, the sugar will be easy to agglomerate when it's cold. It's difficult to reshape later.

Step10:Add the milk powder. Stir well with a scraper.

Step11:Then add all nuts and biscuits. Put them into the baking tray and mix well. This step can be done with gloves. Otherwise, it will burn your hands. Make sure to shape while it is hot. If it is cold, it will not be easy to shape. You can put oilcloth or oilpaper on the top and bottom to facilitate shaping. Sprinkle a layer of milk powder on it while it's hot.

Step12:After cooling, you can cut the block. It's better to use a serrated knife. It's better to cut.

Step13:The cut snow flakes should be sealed in time. After a few days at room temperature, the sugar will be very hard or very soft. The hard is that the air is relatively dry. The soft is affected by the moisture.