The strongest Spring Festival gift [instant milk tea Caramel toffee](zui qiang de chun jie ban shou li ru kou ji hua de nai cha jiao tang wei tai fei tang )

The strongest Spring Festival gift [instant milk tea Caramel toffee]

Introduction:

"When I was a child, my favorite candy was peanut nougat. It always wore a blue and white plaid coat with a big cow and a peanut printed on it. In fact, it was very rare here at that time, and only during the Spring Festival could my little aunt be brought back from the big city. When I finish eating sugar, the candy paper is reluctant to drop. I always want to make it neat and put it in a small box like a baby. I remember when I was in primary school, my little aunt who worked in other places brought me toffee. It was obviously bigger than nougat in clothes. I saw that the golden candy paper with brown edge was like a golden dance skirt, gracefully wrapped with candy, making it beautiful like a princess going to a banquet. Gently peel off its fashionable coat, its round yellowish brown body exudes a strong aroma. It's just like melting in the mouth. This is the first time that I found that there is even more delicious sugar in the world than nougat. Up to now, that kind of fragrant silky taste is still unforgettable,. Now there are many kinds of candy and various tastes, but I still stubbornly like toffee. The taste always reminds me of my childhood. Sugar is not only a symbol of sweetness, but also a good messenger. It's almost new year's day. I've made a lot of hand-made milk tea Caramel toffee and distributed it to my relatives and friends. I hope everyone's life will be as sweet as sugar in the New Year! "

Production steps:

Step 1: 1. Pour the cream into the pan and heat until warm.

Step 2: 2. Pour in the black tea, heat it over low heat for about 1 minute, leave the fire, cover it and cover it for about 5 minutes to make the tea juice.

Step 3: 3. Sift the cream and remove the tea.

Step 4: 4, sifted cream into the pot, and then add red sugar.

Step 5: 5. Add a little salt.

Step 6: 6. Pour in the sugar and stir evenly. Heat it over low heat. Stir with a wooden spatula while heating. Cook until a large number of boiling bubbles appear.

Step 7: 7. Wait for the bubbles to disappear, heat and stir all the time until the concentration is the same as cream soup. Lift the liquid with a spoon and it will drip gently and then leave the fire. (or heat to 117 degrees with a thermometer)

Step 8: 8. Pour the cooked syrup into the mold paved with high temperature oil paper in advance, lift the mold with both hands, shake it gently on the table, and put it into the refrigerator for freezing. (it can also be put in the place with lower temperature in winter)

Step 9: 9. When you feel the surface is not too hard, take it out and cut it into the size you like with a knife.

Step 10: 10. Use beautiful sugar paper to wrap it individually.

Step 11: 11, it's done, you can savor it!

Materials required:

Cream: 200g

Syrup: 90g

Yellow granulated sugar: 100g

Salt: right amount

Black tea: 10g

Note: 1, the best choice of tea mellow rich quality of traditional black tea, taste will be better. 2. Spread the high temperature oil paper in the mousse circle in advance. 3. There will be a lot of bubbles in the process of cooking. It's better to choose a deeper pot to avoid splashing. 4. Syrup must be boiled to smooth drop or 117 degrees, otherwise it is not easy to solidify if it is too thin, and it is easy to have paste taste if it is too thick. 5. Don't set the syrup too long, it will make the finished product hard to cut. 6. The packaged products will taste better if they are stored in the refrigerator.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Zui Qiang De Chun Jie Ban Shou Li Ru Kou Ji Hua De Nai Cha Jiao Tang Wei Tai Fei Tang