Toffee

Toffee

Introduction:

"Toffee seems to be the new year's candy that was once fashionable. At that time, people who were infatuated with toffee always poured back all kinds of toffee in big bags. In fact, a few years later, I have no strong interest in eating sugar, but I am more concerned about how it is formed. However, at this time, I have forgotten what the charming toffee was like. There may be some residual impression, but it is not enough to provide any clues. When wrapping sugar paper, someone asked to eat sugar, secretly observed, as if there was no dissatisfaction with the performance. Is this the taste of that time? Maybe everyone forgot. "

Production steps:

Step 1: Materials

Step 2: pour 8 grams of sugar into the egg white,

Step 3: send to 8 points, showing a chicken tail shape

Step 4: pour 22 grams of sugar, water and salt into the pot, bring to a boil, add water and malt, stir well, continue to heat over medium heat to 136 ℃, and turn off the fire

Step 5: pour in the protein and stir quickly

Step 6: add butter and condensed milk, stir slowly

Step 7: add milk powder and stir well

Step 8: pour on the non stick cloth

Step 9: shape into a 1.5cm thick rectangle

Step 10: cut into small squares about 1.5-2 cm square

Materials required:

Egg white: 25g

Salt: 0.5g

Water: 25g

Fine granulated sugar: 30g

Water malt: 132g

Condensed milk: 1.5g

Butter: 22G

Milk powder: 42g

Note: when boiling sugar, the firepower should not be too large, in order to avoid boiling coke, keep medium and small fire. When pouring in the protein, stir while pouring, so as to avoid the syrup cooling and solidifying, which is not easy to stir evenly.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sweet