1. Main material.
2. Chop dried cranberries and set aside.
3. Pour water, corn syrup, white sugar, and salt into the pot. Use the lowest low-medium heat, without stirring. I use a non-stick pan.
4. While the syrup is boiled, the egg whites can be beaten. The egg whites must be beaten to sharp corners in a water- and oil-free basin. spare.
5. After boiling at the lowest level, pay attention to the thermometer. Be patient and keep it on the medium and low heat. It will gradually become thicker and thicker. Stir with a wooden spatula. Turn off the heat when it reaches 120 to 123 degrees.
6. Pour the whipped egg whites into the syrup, and immediately beat them with a whisk at high speed until they are even. This process should be fast to avoid the egg whites from being cooked and affecting the taste.
7. Add butter and beat until combined.
8. Pour in the milk powder and stir well.
9. Pour in the chopped cranberries and stir well.
10. The filling is ready. My room temperature is about 20 degrees. I will wait for half an hour to pack the biscuits. If the biscuits are packed immediately, the filling will leak.
11. The biscuits are broken.
12. Wear disposable gloves and grab a little filling and place it in the middle of the biscuit. Cover the other biscuit and press it gently.
13. As shown in the figure.
14. Sweet but not greasy.
15. As shown in the figure.
16. It looks better when packaged. Gifts are often good.
Tips:I still have to talk about the temperature of the syrup. I tried to boil it at 130 degrees, and I thought it was good at the time. Finally, after the biscuits were wrapped and cooled, I found that the filling was too hard. I have done it countless times from 120 degrees to 123 degrees. The wrapped biscuits tasted moderately.
Don't pack the finished stuffing right away, it can be cold for a while.
If the bag will cool down in the winter, you can pour hot water in a large pot and put the pot in the hot water for a while and it will become soft.
