Taffy
By VicentaLakin
Last Sunday's friend's spa party was thinking of bringing a little letter. I've been using the version of milk powder, see the blog "TrickorTreat! But there's always someone else's version of raw milk sugar, so try it this time, or you never know what it looks like. I feel like taffy, and I feel like taffy in taste and colour, and the book says it's called milk candy, with nuts or dried milk sugar or raw milk sugar, and I'm just blindfolded with taffy? Cow-rolled sugar? Sweet candy from cranberry
Recipe Recommendations
- Shuiyi 400g
- light cream 300g
- salt 2g
- dried cranberries 150g
- sweetening
- other
- an hour
- simple
Steps for Taffy
1
All the materials are mixed, first the fire boils all the raw materials, and then my heart runs a little longer, consumes more water, and then turns into a little fire. The left figure is made to 105°C。
2
By 105 °C it's still fast, it's slow, it's very slow, it's much slower than just boiling water, it's probably light cream. I've been cooking up to 130 degrees C, and I've been cooking up a little bit after I reached the temperature, and I've lost all the bubbles, and there's nothing, but it's not the final state. The final state is very much like "Muffen paste" and it's smooth, no sticky, no bubbles, and it's not just a sugar shell on the side of the boiler。
3
Look, there's no sticky pot。
4
The sugar is boiled, set off the fire, mixed into the cranberry dry mix, and all the materials are poured into the light dishes with the tarpaulins, and they are plasticized. We'll cut it when it's not hot. We can't wait until it's cold. Because the cooler is thin, the knife breaks. It's not so hard, it's so soft, very like taffy. I cut the next long one, put the rest in the oven 100 degrees warm, and turn the long one into a small piece. Then take the sugar out of the oven and cut another one, and then warm the rest in the oven. My room's at 22°C for information。
5
It's just been cut, isn't it like taffy