1. Pour the whipped cream, fine sugar and corn syrup into a non-stick pan.
2. Bring to a boil with high fire, and stir the fine sugar and corn syrup evenly with a scraper while cooking.
3. Cook the cream until it bubbles. At this time, turn to a small fire immediately. At this time, you only need to scrape the bottom of the pot from time to time.
When the cream is obviously a little thick, you should start stirring all the time. It takes about 10 minutes for the cream to thicken, which requires some patience.
5. When there is obviously no excess water, it is easy to see the bottom of the pot with a scraper, and the color is milk tea color.
6. Pour the boiled sugar into a small wooden circle, and it is best to spread a piece of oil paper on the bottom of the wooden circle. Finally, it is sent to the refrigerator for cold storage and shaping.
7. Cut the formed toffee into the size you want, and then wrap it with sticky rice paper and sugar paper.
Chocolate nougat materials: cotton candy 150g, milk powder 100g, cocoa powder 10- 15g, butter 30g, peanut 140g, chocolate 40g.
1, butter in the pot, low heat to melt it into liquid, add cotton candy, stir fry with a spatula.
2. After all the marshmallows are melted, add milk powder, dark chocolate and cocoa powder, stir evenly with a spatula, then add peanuts and continue to stir evenly.
3. Then we move it to the baking tray to shape it and make it into a rectangle. Put it in the refrigerator for about 20 minutes after setting.
We cut the hardened sugar into pieces according to the required size, and then wrap it in clean candy paper.
Cranberry nougat material: marshmallow 150g, butter 40g, peanut 100g, cranberry 40g, milk powder 100g.
1. Melt butter in a pot, add cotton candy after melting, and stir-fry over low heat until it melts.
2. After the marshmallows are melted, add milk powder and stir evenly with a spatula, then add peanuts and cranberries and continue to stir evenly with a spatula.
3. After stirring, take it out, put it on a non-stick baking tray and knead it for a few times, then knead it into a rectangle with a rolling pin and scraper. After shaping, put it in the refrigerator for more than 20 minutes.
4. Take out the frozen and hardened sugar, cut it into the required size, and then wrap it with sugar paper.
Matcha milk sugar material: 6 grams of matcha powder, 200 grams of cream, 40 grams of fine sugar and 35 grams of corn syrup.
1, all materials except matcha powder are poured into the milk pot and boiled first. Remember to stir the fine sugar with a spatula before cooking.
2. When bubbles appear, turn to low heat and continue cooking. When it becomes obviously sticky, add matcha powder and stir quickly and evenly!
3. When the liquid is semi-solidified and can be piled together, pour it into the mousse circle and send it to the refrigerator for refrigeration and setting.
4. Cut the shaped sugar into the size you want. Remember to wrap it in sugar paper!