Toffee(tai fei tang )

Toffee

Introduction:

"Making this toffee is a great way to consume light cream. Those who like cocoa flavor and Matcha flavor can add 5g cocoa powder and 5g Matcha powder respectively (they must be sifted in when adding cocoa powder and Matcha powder to reduce caking)

Production steps:

Step 1: put all the ingredients into the pot, boil over medium heat, then turn to low heat and continue to cook.

Step 2: slightly thick, keep stirring while boiling, so as not to paste the bottom of the pot

Step 3: more and more thick, spoon scoop up the paste will slowly fall, traces will remain for a while before disappearing, so you can leave the fire.

Step 4: after leaving the fire, continue to stir for about one minute, and then put into the heat-resistant flower mounting bag, squeeze the sugar into the mold, the extrusion speed must be fast.

Step 5: then put it in a cold place (refrigerated in the refrigerator), and demould it when the sugar is hard.

Materials required:

Cream: 200g

White granulated sugar: 100g

Maltose: 30g

Note: add cocoa powder and Matcha powder must be screened in, can reduce caking.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Tai Fei Tang