Manufacturing method and material of snowflake crisp

A crisp dessert. Chop peanuts, biscuits, almonds and dried cranberries, mix, stir with melted cotton candy and butter, put into a mold, sprinkle with milk powder, cut into pieces, put into a bag, and then completely cool.

Chinese name Snowflake Crisp mbth Snowflake Crisp The main raw materials include butter, peanuts, biscuits, marshmallows, dried cranberries and almonds. Whether it is suitable for the crowd, men, women and children, office workers, and treasure mothers. Storage method Avoid sunlight at room temperature. Taste the sweetness and classify the western desserts.

catalogue

1 raw material formula

2 production methods

Raw material formula editing

200g of cotton candy, 50g of butter, 50g of whole milk powder, 50g of dried cranberries, 50g of almonds, 50g of peanuts and 250g of biscuits for children and animals.

Production method editing

Ingredients: 200g cotton candy, 50g butter, 50g whole milk powder, 50g dried cranberries, 50g almonds and 50g peanuts (fried).

Melt the butter with low heat, add cotton candy and stir until it is completely blended. The cotton candy is brush-like.

Put other ingredients into the pot and stir. At this time, because the marshmallows are hot and other materials are at room temperature, it is difficult to stir, so it is necessary to stir the materials evenly with both hands.

Put the evenly stirred material into an aluminum mold with a height of about 3 cm, a length of about 30 cm and a width of about 20 cm, and flatten it with a rolling pin. Spread the whole milk powder evenly on the surface.

After standing at room temperature, it was cut with a knife and divided into cubes with a length, width and height of about 3 cm. [ 1]

Precautions: First, the quality of raw materials determines the taste. Each of the above raw materials can be bought online. The quality of raw materials directly affects the afterfeeling of snowflake crisp. Secondly, the particle size of raw materials is also very important, so it is not convenient to put them directly, which will lead to an extreme decline in taste. Third, heating and stirring is a laborious process, which requires wearing disposable gloves and uniform friction. Fourth, diabetic patients should not eat.