Name: Pandan Leaf Snowflake Crisp
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g cotton candy; 30g butter; 30g milk powder; 5g Freeze dried pandan leaf powder; 100g Round biscuits; 40g Batam; 30g Cashew nuts; 20g Pumpkin seeds; 15g Dried cranberries; 10g Mango; 10g Dried yellow peaches; 15g Dried kiwi; A small amount Milk powder (for decoration)

Pandan Leaf Snowflake Crisp

by Pinger WOYGN

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

A delicious and good-looking snowflake pastry. The first time I used this pandan leaf powder, the color is better than my matcha powder. It was the first time I made it. The recipe was not available in time. The phone was stolen. Today is the second time. I did it this time, and there is no solid color marshmallows available in the supermarket near my home...

Pandan Leaf Snowflake Crisp

1. Prepare the ingredients

2. Mix biscuits, nuts, and preserved fruits for later use

3. Mix milk powder and pandan leaf powder

4. Nonstick heating

5. Melt butter on low heat

6. Add marshmallows

7. When the marshmallow is about to melt, add milk powder and pandan leaf powder

8. Stir to melt and turn off the heat

9. Pour in biscuits, nuts, and preserved fruits

10. Rapid mixing and drawing state

11. Take it out and put it in a non-stick bakeware and knead a few times for a good shape.

12. Cool and sprinkle a layer of milk powder, cut into pieces

13. Super beautiful and delicious snow flakes, "the colorful family's colorful flour baking is unique in its originality"

Tips:
1. Nuts need to be fried or roasted in advance, and the preserved fruit should be chopped.
2. All small fires during the operation.
3. Wear silicone gloves when shaping, and the most important marshmallow is best in solid color.