Pistachio strawberry oxen

1

Prepare all the material

2

The cranberries are dry and broken

3

Frozen strawberries take 70 grams and cut them in half

4

The cranberry is dry, the piston is put in the oven and it's warmed up to 70 degrees

5

Get 30 grams of ice-cracked strawberries with powdered milk and put it in the kitchen. Pink

6

Prepare a bowl of hot water, then melt it into a bowl, and keep it warm, because it takes longer to get behind it, so it's recommended to put a little fire on the stove

7

Put all the water, water, sugar and salt in the non-clattering milk pan

8

First the fire boils, then the little fire boils, and then the thermometers

9

When you're in sugar, you can also get the protein frosting, the purified, the sugar in the jar

10

I'm gonna use an electric omelet to give you a high-speed shot

11

When you're done, put it aside

12

Boil the syrup to 138 degrees, mix it in the middle many times so that the temperature is not too high, turn off the fire as soon as the syrup reaches 138 degrees, add butter and mix it evenly with a razor

13

Then put the protein cream in the hot water ready to heat

14

And then slowly pour the syrup into the protein cream, be careful not to fall on the egg-beater, and hit it at high speed evenly, when you feel resistance. It'll take a little longer to get a cow's candy out of this so it doesn't chew a bit more

15

And then pour milk powder and frozen strawberry powder, mix it with a hard razor or mix it with a single glove

16

And then when you're done with it, you'll have the hot pistachio, the cranberry dry, the frozen strawberries in

17

Then you mix it with a razor

18

And then you put it in a three-pack for cooking

19

The final shape is square

20

When you're ready, you'll be able to cut into pieces

21

Completed Chart

One, pistachio and cranberry dry must be kept warm in the oven because, if you don't stay warm, the temperature of pistachio and cranberry dry is low, when mixed with cotton syrup, and because the temperature is not the same, the temperature of the molasses drops rapidly, thus making the molasses hard impossible to bind with pistol and cranberry dry. If found unable to mix, the molasses become hard, the cure is to prepare a pot of hot water for the oven, so that the insulated water increases the temperature of the molasc and so softly mixes it up by 3. This formula does not recommend any reduction in the amount of sugar, which affects the success of the sugar. At 138 degrees, weather temperatures vary from region to region, depending on weather temperature. If the finished product is found to be hard, the next temperature can be reduced by about 136-137 degrees, 5 degrees, sugar-coughing temperatures determine the softness of the finished sugar, 6 degrees, sugar-cooled pots must be thick-floored, preferably with no clinkers, so that the syrup does not change colour, and there must be thermometers so that the prepared temperature can be measured so that the temperature does not touch the bottom of the boiler, so that the temperature measure 7 of the syrup can be measured, the finished products can cut in the heat, cut down, and then the horse can be packed, and not exposed to the air for too long, so that the cow can be fluent