Milk tea caramel, taffy

By VicentaLakin

Milk tea caramel, taffy
When I was a kid, my favorite sugar was peanut butter, always wearing a blue and white jacket with a big cow and a peanut on it. It was very rare for us here, and it was only after New Year that we could bring our aunts back from the big city. When I finish my sugar, I have to throw it away, and I always have to put it in a box like a baby. Remember that when I was in primary school, my aunt, who worked in the field, brought back the taffy, which was wearing something that was clearly too much higher than a cow candy. I only see the golden brown-coloured sugar paper in a golden dress wrapped gracefully in candy and made it look like a princess who went to a party. And it's the first time I've found that there's sugar in the world that tastes better than oxen. And so far, it's not forgotten that it's so silky. Now there's a lot of sweets and a lot of tastes, but I still love taffy, which always reminds me of my childhood. Sugar is a sweet symbol and a better messenger, and I've made a lot of pure milk-coffee taffies for my family and friends, hoping for a new year in which everyone's life is as sweet as sugar

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Steps for Milk tea caramel, taffy

  • Make Milk tea caramel, taffy step 0
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    1. Light cream is pouring into the pot and heating to heat。
  • Make Milk tea caramel, taffy step 1
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    2. Fall into red tea and heat the fire with a small fire for about one minute, with a cap on it for about five minutes, to make tea juice。
  • Make Milk tea caramel, taffy step 2
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    Three. Cream cream sifted off tea。
  • Make Milk tea caramel, taffy step 3
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    4. Sifted light cream is poured into the pan and red sugar is added。
  • Make Milk tea caramel, taffy step 4
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    5. Add a little salt。
  • Make Milk tea caramel, taffy step 5
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    6. Falling in sugar is evenly mixed, heated with a small fire, heated with wood shovels, and boiled to produce boiling bubbles。
  • Make Milk tea caramel, taffy step 6
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    7. Waiting for the bubble to disappear slowly and to mix it with heat until the concentration of butter and soup allows the liquid to drop softly. (or heated to 117 degrees by thermometer)
  • Make Milk tea caramel, taffy step 7
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    8. The boiled syrup will be poured into the pre-painted high-temperature oil sheet moulds, which will be slightly flatted on the table and put in the freezer to stabilize them. It's okay to put it at lower temperatures in winter
  • Make Milk tea caramel, taffy step 8
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    When the surface feels not too hard by hand, it is cut to the preferred size with a knife。
  • Make Milk tea caramel, taffy step 9
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    10, with a nice piece of sugar paper。
  • Make Milk tea caramel, taffy step 10
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    11, it's done

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