1. The melon seeds should be sautéed before making nougat and kept warm
2. Put sliced butter in a non-stick pan and melt on low heat
3. Put all the butter in the marshmallow after melting
4. After the marshmallows are all melted, add milk powder
5. Mix the milk powder and pour in the melon seeds
6. After mixing well, turn off the heat, and pour the ginger ingredients on the non-stick tarpaulin
7. Spread another layer of oil cloth on top of the marshmallows, and use a rolling pin to flatten the sugar
8. When there is residual temperature, cut into pieces with a sharp knife, let cool thoroughly and pack the sugar juice
Tips:Rocky Mountain for Marshmallows
