Cocoa crisp sugar
Ingredients: chocolate (preferably dark chocolate), peanuts, sesame seeds (black and white), sugar, and a spoonful of flour (fried).
Steps: ① Stir-fry peanuts slowly with low fire, and remove the red skin after cooling.
(2) Put peeled peanuts, sesame seeds, sugar and a spoonful of flour into a blender and break them into slightly wet powder for later use.
(3) Melting the dark chocolate into chocolate liquid.
(4) Take some peanuts and sesame seeds and knead them into balls to make stuffing.
⑤ Put the ball into the melted chocolate solution and cover the surface with the chocolate solution.
⑥ Put the candy evenly coated with chocolate liquid on the shelf, and the chocolate will solidify into cocoa crisp candy.
Nougat
Ingredients: 50 grams of cranberries (optional sesame seeds), 350 grams of cooked peanuts (optional sesame seeds), 350 grams of cotton candy (Rocky Mountain), 230 grams of milk powder (full-fat sugar-free), butter10g (President), and matcha powder10g (optional)
Steps: ① 50 grams of cranberries are cut into pieces, and butter is put into a non-stick pan. (Non-stick pan must be selected)
(2) Melt the butter with low heat, and then add the marshmallows.
(3) stir-fry marshmallows on low heat, pour in milk powder and mix well, then turn off the heat.
④ Cotton candy and milk powder must be completely melted, otherwise the finished product will stick to your hands and become soft.
⑤ Pour cranberries and cooked peanuts and mix well with a spatula. Pour it into a non-stick kneading mat, and use the mat to drive the extruded marshmallow pulp to mix evenly with peanuts.
⑥ Pour into a mold covered with oilcloth or oilpaper, flatten, cool and cut into pieces.
Soda sandwich
Ingredients: sandwich marshmallow, soda biscuit, surface decoration sugar, water.
Steps: ① Put the soda cookies on the baking tray and code them.
(2) The upper and lower surfaces of the sandwich marshmallow are dipped with a little water.
③ Put cotton candy on the biscuit and sprinkle decorative candy on the surface.
(4) oven 150 degrees, five minutes.
⑤ Tips, the method of dipping in water: Dip the back of a spoon in water and then apply it on both sides of the marshmallow. Cause of moisture: The surface of the sandwich marshmallow on the market is dry and powdery, and it is not sticky when heated.
Chocolate liqueur candy
Ingredients: Cointreau orange wine 5g, dark chocolate 60g, whipped cream 35g, butter15g, dark chocolate 300g.
Steps: ① firstly, make wine core, chop the chocolate in material A, mix it with fresh cream, heat it with warm water until the chocolate is completely melted, add butter and stir until it is melted. After cooling, add Cointreau orange wine and stir well.
(2) Put the liqueur candy into the refrigerator and freeze it for 20 minutes.
③ Chop the chocolate in material B, put it in a container and stir it with warm water until it melts.
4. Pour the melted chocolate into the chocolate mold, shake the mold to make the chocolate liquid cover all the contact surfaces of the chocolate mold evenly, and then pour out the chocolate liquid.
⑤ At this time, the inside of the chocolate mold will be evenly covered with a layer of chocolate liquid, air-dried until the chocolate is solidified, then poured into the chocolate liquid, shaken and poured out, so as to thicken it into two layers and let it solidify.
⑥ After cooling and molding, divide the wine stuffing into small portions, put one in each mold, then inject chocolate liquid, scrape off the excess chocolate with a scraper, flatten it and put it in the refrigerator for cold storage and molding.
⑦ After completely hardening and curing, take out the mold and tap it gently on the operating table for a few times to make the molded wine sugar fall off smoothly.