Pink Snowflake Pastry
1.
First, prepare all kinds of nuts. Today I prepared walnut kernels, almonds, and pistachios. Nuts are as you like, and you can put more nuts if you like. You can prepare finished nuts, or you can buy raw nuts and roast them yourself.
2.
Wash the cranberries in warm water, chop them slightly, add a little rum, mix well and let stand for 10 minutes, so that the cranberries taste better after operation. (Ignore this step without rum)
3.
Prepare tough biscuits. If the biscuits are relatively large, it is best to break the biscuits apart, which is conducive to the subsequent operations.
4.
Stir the milk powder and beetroot powder evenly and set aside.
5.
Put butter in a non-stick pan and heat it over low heat until the butter melts slowly.
6.
Pour the weighed marshmallows into the butter pan and stir-fry until all the marshmallows become molten.
7.
Pour the milk powder mixed with beetroot powder into the melted marshmallow.
8.
Immediately stir-fry until the milk powder and marshmallows are evenly blended.
9.
Pour the nuts and stir fry.
10.
Coat the nuts with marshmallows.
11.
Pour the weighed biscuit cubes into the pot and stir together to make the biscuit cubes covered with marshmallows as much as possible.
12.
After stirring evenly, pour the snow flakes ingredients into a non-stick pan and shape them. You can use your hand and the rolling pin to assist in the press forming.
13.
Wait until the snow flakes are cool, sprinkle a layer of milk powder evenly on the surface of the snow flakes, turn it over, sprinkle a layer of milk powder, and use a knife to cut into pieces of the same size.
Tips:
Sweet and crispy, milky fragrant snow flakes are ready. Because of the addition of beetroot powder, the beauty of the powder is more popular with female friends.
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