Break through the old starch frosting technique and bring a new taste

Break through the old starch frosting technique and bring a new taste

Introduction:

Production steps:

Step 1: prepare the main raw materials.

Step 2: add 100ml water into the pan, add sugar, and open fire to boil.

Step 3: stir the sugar water while boiling until the sugar water bubbles and thickens (then turn to low heat).

Step 4: add almonds and stir fry quickly.

Step 5: after the almonds are evenly hung with syrup, sift in the coconut (it's OK to not sift, just add in the coconut).

Step 6: cool and serve.

Materials required:

Hand peeled almonds: 150g

Sugar: 50g

Coconut: 50g

Water: 100ml

Note: 1, the best choice of large almond original flavor, so that after the hanging frost almond, taste is easier to highlight the aroma of coconut silk. 2. I bought a thin skinned almond with shell. In the process of shelling, the yellow skin on the surface of almond is also easy to be detached. In the process of hanging pulp, I found that the more no yellow skin almond, the better to hang pulp. At the same time, the pulp is more uniform, so it is better to remove the yellow skin to make hanging frost. 3. When boiling syrup, keep stirring to avoid uneven heating or ineffective boiling. 4. Make sure to turn down the heat when boiling the syrup until it is thick to avoid boiling. 5. Put the thick syrup into the almond, stir quickly, and let the almond evenly covered with syrup. 6. In the final process of spreading coconut silk, the action should be fast. At the same time, sift the coconut silk and stir fry the almonds. Finally, the finished product hanging pulp is relatively uniform. If you directly add coconut silk and stir fry it, it will cause some coconut silk not to be wrapped with almonds and waste it. Just made hot almond soft not hard crisp, must wait until after cooling taste is the best!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: sweet