Toffee(tai fei nai tang )

Toffee

Introduction:

"What about the extra cream in the cake? It's a good choice to make toffee. It's not only delicious, but also delicious."

Production steps:

Step 1: prepare the ingredients: 150g light cream, 75g white granulated sugar and 22G water malt;

Step 2: add the materials to the pot and heat them over medium heat;

Step 3: after boiling, change it to a low heat. It's better to put an old pan under the pot to make the temperature evenly heated;

Step 4: stir well after boiling to avoid pasting the bottom of the pot;

Step 5: when the cream is stirred until it falls, the texture will not disappear immediately;

Step 6: pour the cooked cream sauce into the mold, press it flat, and then cool it naturally or put it in the refrigerator;

Step 7: cool and cut into small pieces;

Step 8: wrap the cut toffee in sugar paper;

Materials required:

Cream: 150g

Granulated sugar: 75g

Shuiyi: 22G

Precautions: 1. The boiled toffee liquid is thicker, and the color will also become darker; 2. Keep stirring during the boiling process to avoid pasting the pot; 3. The bottom of the pot can be heated more evenly; 4;

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Tai Fei Nai Tang