Matcha Snow Crisp
1.
Ingredients All ingredients, if the dried fruits are raw, it is best to fry them in advance to make them more fragrant.
2.
Mix the cranberries and dried fruits evenly, then break the biscuits in half and set aside.
3.
Add matcha powder to two parts of milk powder and mix well. The red bowl material is for surface decoration.
4.
Put butter in a non-stick pan and heat on low heat until it melts completely.
5.
Then pour the marshmallows.
6.
In the same way, use a heat-resistant silicone spatula to stir-fry and press until the marshmallows are completely melted.
7.
Pour the matcha milk powder and stir-fry quickly and non-stop with a spatula to prevent the bottom from sticking.
8.
Pour in the mixed dried fruits and small Qifu biscuits.
9.
Turn off the fire and use the remaining temperature of the pot to quickly mix and coat the ingredients with a spatula. Otherwise, the sugar will solidify and it will be difficult to stir.
10.
Take it out and quickly place it in a non-stick gold plate, put on disposable gloves and hold the candy while hot, then knead it up and down, inside and out, to make the candy wrap even and firmer.
11.
Then cooperate with the hand and the spatula, press gently to form a rectangular parallelepiped.
12.
Take an appropriate amount of matcha milk powder and sieve it on top.
13.
Then pick it up and sift the sugar cubes and other sides with matcha milk powder.
14.
After the sugar cubes are completely cooled, cut them with a professional sugar knife, and the cut surface is neat and beautiful. Other knives are also acceptable.
15.
Then, evenly cut into pieces according to the size you like, so that the matcha snow flakes are ready.
16.
The Matcha Snow Crisp is ready.
17.
The professional sugar knife is really awesome. It's fast and neat, and it's not used to pull back a lot. The cut surface is flat and beautiful.
Tips:
1. The method of making snowflake pastry is similar to that of nougat, except that there are more materials, but remember to use a non-stick pan
2. Choose the varieties of dried fruits according to your preference. After trying several times, I found that the taste with pistachios is the best, and the total amount is controlled at about 60. The effect is good
3. It is recommended to use harder and crispier biscuits, such as digestion and soda biscuits, which are too crisp, and they will break at the touch of a touch. They are all momo, which affects the taste; I bought Taiwan’s little Qifu rock salt biscuits and made them taste. It’s super awesome, praised by family and friends
4. Like soft taste: add powdered ingredients immediately after the marshmallow melts; if you like harder: after the marshmallow melts, stir-fry for about 30-40 seconds, then pour the milk powder
5. It will be better to put on gloves when sorting sugar cubes in the later stage, and it will be more clean and hygienic.
