Cow Rolling Sugar
By VicentaLakin
Cow-rolled sugar refers generally to candy made of roasted nuts and honey, which are soft and hard. The commonly marketed oxen sugar is usually divided into protein oxen and cactus. I think the cheapest one is the oxen sugar made out of gel, which is the main ingredient. The protein grass is made of eggs that are emptied with an egg-beater and added to the syrup and nuts, which are a little hard compared to the hand-made cow grass, and which do not taste like milk. Artificial cow sugar is based on butter, marshmallows, powdered milk and nuts, fragrances and rich nuts, good or not sticky teeth, and chews more and more, without spices and pigments. Cow-rolled sugar has softer properties, so it is often transformed so that it does not affect consumption, while those who remain at 25 degrees or above are generally subject to additives。
Recipe Recommendations
- unsalted butter 32g
- milk powder 100g
- White marshmallow 150g
- Cooked peanuts 140g
- sweetening
- fried
- half an hour
- simple
Steps for Cow Rolling Sugar
1
The oven is 170 degrees preheated, placed in peanuts, mid-level, and baked for about 10 minutes. It can be sealed in more than one place and stored in cold storage。
2
Take the peanuts out midway and flip them。
3
Cooked peanuts while they were hot。
4
The peanuts are then placed on the panel, shredded with a knife or crushed with a crutches in a preservation bag。
5
Butter in the pot heats up to melt。
6
The marshmallows continue to heat up and melt。
7
Add milk powder。
8
Quick mix even。
9
Add peanuts。
10
Quick mix even。
11
Down on a tarp。
12
A square of approximately 1 cm thick was formed with a cane, which was then placed in the freezer。
13
Cow rolls and cools and cuts. Watch the softness of the cow-rolling sugar. It's sticky when it's a little soft. If it's too hard, it's too hard to do it. It's a little soft for a minute。
14
Finally, a nice piece of sugar paper, if it is not directly in the freezer in the box。Cow Rolling Sugar Make Tips
The formula that I shared with you today is the ideal one that I have tried many times. It's good to have a good taste in a oxen-smelling place at constant temperature. The softness of oxen sugar is directly related to the use of butter and milk powder. It will be softer if the use of butter is increased or milk powder is reduced. Cow-rolled sugar can be placed on paper when mixed in the pot, when the sugar is cold and hard, but if the oil is not of good quality, it will be stuck to the sugar. I've tried it in a non-gluceous dish, and it's a little hard to get it out, even if it's too oily to get on a tarpaulin at all times. It is easy to make a small fire, to operate as quickly as possible, and to put a single glove on the tarpaulin if it is not easily mixed. Cow-rolled sugar is better stored in the freezer under seal and can be kept for longer periods or frozen if it is not eaten for longer periods. It'd be easier to make oxen sugar without a sticky pot. Peanuts can be replaced with cashew nuts, almonds, walnuts, black sesame, cranberry, whatever you like. If you want cocoa or tea, you can switch 10 grams of milk powder to cocoa powder or powder tea powder and the milk powder you need。