Snow Flakes-my Light Extravagant Cooking Skills
1.
Weigh all materials and prepare
2.
Cranberries chopped with a knife
3.
Mix the peanut kernels, cranberry chopped biscuits and put them in a basin for later use
4.
First melt the butter completely on a low fire,
5.
Pour the water and butter and stir well
6.
Pour in the marshmallows and keep stirring until completely melted and turn off the heat
7.
Pour in the milk powder and marshmallow and stir until there are no particles
8.
Stir in the nuts, cranberries and cookies prepared earlier
9.
Pour the snow flakes into a golden plate, wear gloves and shape it back and forth until the surface of the ingredients is covered with marshmallows
10.
Press a piece of greased paper on the surface to flatten the snow flakes with a rolling pin
11.
Finally, evenly sprinkle the milk powder on the front and back of the snow cake, wait for it to cool and cut into pieces.
Tips:
1 This snowflake pastry is a better formula after several recipe experiments. It tastes soft and crispy but does not stick to the teeth.
2 Use a low heat to soften the butter and marshmallows during the whole process. If you want a softer texture, you can soften the marshmallows and turn off the heat immediately. If you like harder, you can remove the water and use the same amount of marshmallows instead.
3 In fact, what really distinguishes the taste of snowflake crisps is the biscuits. I have tried many common cucurbits and small Qifu, but I still like soda biscuits. As long as you are careful with the strength of your hands during plastic surgery, you won’t Fragile.