Recipes tagged "Water malt"
8 recipes found
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Toffee
Toffee seems to have been a popular New Year candy. At that time, people who were obsessed with toffee would always bring back bags of toffee of various flavors. In fact, today, several years later, I no longer have a strong interest in eating sugar, but I am more concerned about how it is formed. However, at this time, I have forgotten what the toffee tasted like back then. There may be some residual impressions, but they are no longer enough to provide any clues. While the candy wrappers were being wrapped, someone asked for some candy. I observed secretly that there seemed to be no sign of dissatisfaction. Is this what it tasted like back then? Maybe everyone has forgotten it.
Dessert Butter -
Milk candy
XX: Do you feel like White Rabbit? XX: A little bit. . . . White Rabbit Milk Candy, once a classic. So far, it is still enduring. Every Chinese New Year, you can always see it in the promotion wars of various stores. Although today's White Rabbit has added many new flavors, the most classic one is still the most natural milky flavor. Can you copy it? The white rabbit that once made people salivate? The light milky yellow hints at its milky aroma and differentiates it from the genuine White Rabbit.
Baking Butter -
Sesame Bean Crispy Candy
Frustration. I thought that the second time I made bean gum, it would be much better. Although the recipe has been changed and an additional process has been added, the fundamentals have not changed and it should not have much impact. Beforehand, be fully prepared for all the details you have imagined, clear the place and start taking action during a time period when you will not be disturbed. The progress seemed to be going smoothly, until when the bean noodles were mixed and poured out for shaping, all the unexpected things came out. First of all, there seemed to be too much bean noodles and it felt a bit difficult to mix. Pour it out and sprinkle it with bean flour and then fold and roll it. It doesn't seem to be easy to form a compact piece. It seems to be good if it can ensure that it doesn't fall apart. I felt very discouraged all of a sudden. The remaining sesame glutinous rice dumpling filling was used instead of pure sesame powder. I still had to bite the bullet, but obviously, rolling it as a filling was just a delusion. I had no choice but to press it into the bean noodles while I could still do it, forming an internal sandwich. Then, there was nothing more that could be saved, and with frustration, I started to cut into strips, patting off the soybean noodles on the surface. It seemed that it could be cut into smaller pieces, so I cut it into two more sections. . . Could the problem be that the soybean noodles are not thin enough? Before I started frying, I discovered that the soybean noodles I bought at the grocery store were obviously different from the ones I bought online last time. The soybean noodles last time were as thin as flour. But this time, not only does it feel grainy when twisting, but the tiny particles can also be seen with the naked eye. The particles are large and the overall volume will also increase. Is this the reason why it feels like there are too many bean noodles when mixing? And then the dominoes fell? Could the thickness of the bean noodles be the reason for the failure? Or is it just a reason for the frustration?
Snacks Cooked soybean flour -
Braised Peanut Crispy Candy
I have to find a way to get rid of the last bit of watery malt. In fact, there are many ways to make sweets, but I don’t have much thought about making sweets anymore. It’s been quite a while since the New Year. Suddenly I thought of the pile of braised peanuts, a popular flavor for many years. I had long lost interest in it, but suddenly a new idea arose. I made the bean-flavored halva twice in a hurry. The original version was originally peanut flavored. Why not just grind the braised peanuts into powder and make braised peanut flavored halva to get rid of the watery malt? Just use the later method, just remove the sesame filling, and omit the salt in the recipe. Braised peanuts are originally sweet and salty. Beat the peanuts as finely as possible, but also beat out the oil. That's it. A little graininess should be fine. Boil the sugar, mix the ingredients, and shape the recipe. There is no oil in the recipe, but I touched the oil several times during the shaping. Cut into small cubes, it is easy to eat one bite at a time. It is crumbly in the mouth, but still has the taste of braised peanuts. Braised peanut crispy candy is not braised peanut crispy candy, but braised peanut crispy candy. . . .
Snacks Braised peanut kernels -
Bean-flavored Crispy Candy
All thoughts about sweets always have to wait until the New Year. Nougat is everywhere around us. Although it looks bright and elegant, we still insist on focusing on the traditional candy that looks tacky and tacky. People say it's a childhood memory, but they don't know if it exists in their own memories? Actually, this is not the candy in that recipe, but when I was looking at the recipe, I suddenly had an idea - if the main ingredient is turned into soybean noodles, can I make the legendary bean-flavored candy? I was distracted during the operation, and it was a bit confusing. The chopping board was a bit small, and the plastic surgery was a bit confusing, but it was still a success in the end. The shape is very ordinary, but it is very fragrant. The aroma that was not felt when the soybean noodles were fried suddenly turned into an overpowering aroma after it was mixed with sugar and entered the mouth. It was almost impossible to stop eating. Cut into very small pieces. Although large pieces of sugar give a more rough and rustic feel, small pieces of sugar are easier for young and old to chew. . . I'm a little confused, should I include it or not? Wrapping the small candy bars is too troublesome, but what if someone wants to take them away? Bag it. . .
Snacks Cooked soybean noodles -
Chocolate milk with sugar
The key word for sugar production should probably be temperature, right? The second time I did breast augmentation, it was barely successful. Actually, it's not complicated. The first time it was so ruined that I felt helpless. Although I always say that I add whatever I want to the pot, in fact, I often prefer to use stainless steel bowls instead of pots. It can be made on the stove, made on the induction cooker, beaten with a whisk, and can also be heated in an electric stew pot over water. This is almost an all-round universal basin. However, the ruin lies in this basin. This ordinary stainless steel basin is not thick, and has a common characteristic of ordinary metals - fast heat conduction. Sometimes this is an advantage, but when making sugar, it becomes a huge disadvantage. Moreover, it can be fatal, especially in winter when there is no heating. I haven't carefully examined whether the room temperature is exactly a dozen degrees. This is not important. What is important is that at such a temperature, all objects will quickly bring their temperatures closer to each other through heat conduction and thermal radiation and eventually reach the same temperature. Just die here. The thin bowl body cannot maintain its own temperature for a sufficient period of time and quickly loses heat to the cold air. The originally boiling syrup was frozen on the wall and bottom of the bowl before it could be fully mixed with other materials in the subsequent operations, leaving only a sigh... Due to the lack of strength of cement, the final slurry was unable to support itself even after cooling. No matter what shape is given to it, it will always stubbornly and silently slowly reduce itself to a puddle of ooze. With the lessons learned from the first time, it is natural to solve the problem of insulation the second time. Maybe it would be better to change to a thicker pot? However, I am still used to using bowls, and the heat preservation method I envisioned should be effective, but it is a pity that it is not done well enough. Although the results improved a lot, they still did not reach the ideal hardness. After wrapping it in chocolate, it looks okay. Underneath that seemingly hard exterior, who knows that I am actually very soft on the inside? …
Dessert Butter -
Raw chocolate
Learn how to cook Raw chocolate with Baking and Dessert.
Baking Dessert -
Saqima (Saqima)
Learn how to cook Saqima (Saqima) with Dessert and Baking powder.
Dessert Baking powder