Snow souffle

By VicentaLakin

Snow souffle
It's now hot in the rivers, and it's so red, and it's made of oxen sugar with cookies, cranberry dry, and nuts and make-up. It's nice to be a sidekick

Recipe Recommendations

  • marshmallow 180 grams
  • Little Keifu Biscuits 190 grams
  • cooked peanuts 30 grams
  • pistachio 60 grams
  • dried cranberries 70 grams
  • whole milk powder 54 grams
  • butter 48 grams

Steps for Snow souffle

  • 1
    Various materials are well documented. Put the butter in the untaught pot, start the gas, mix the butter until it melts completely
  • 2
    After the butter melts, the marshmallows fall into the melted butter, and they mix until the marshmallows melt completely
  • 3
    When the marshmallows were fully melted, they were poured into powdered milk, evenly mixed, and the fire closed. Try to spread out the well-prepared sugar so that you can pour it back to the cranberry dry, and the nuts mix can be evenly distributed
  • 4
    Let's get the nuts in first
  • 5
    Then put the cookies in. Cookies, nuts, cranberry drying in the pot for a while
  • 6
    Then all the mixtures are rewinded into the gold plate. When you pour into the gold plate, you put your gloves on, and you flip the top sugar down until all the material is wrapped in sugar. Stay
  • 7
    The sugar wraps up every material as much as possible, and the material is evenly distributed in the sugar, either with a scepter or with a compressor, whatever method you use, the more squared, the more flat the surface, the better the product is cut out. You have to be as fast as you can, especially in winter, or it'll be hard to fix
  • 8
    When it's finished, use flour to sift a layer of milk powder, and then turn one side over, and then throw a layer of milk powder
  • 9
    When you're cool, you use a saw knife, you cut it back and forth, and it's easy to cut it open
  • 10
    Load the bag and stick the label. Done
  • 11
    Done
  • 12
    Done

    • Snow souffle Make Tips

    One, well-established nuts. Berry dry can be replaced with blueberry dry, raisin dry, and all raw materials must be weighed in advance, because when the back is done, you can't leave the pot without mixing, or you'll have to put the gold plate next to the paste, which is 3 or plastic, because the faster the plastic move, the faster the later, the more the sugar is fixed, the less the four

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