Main Ingredients:
Unsalted Butter: 40g (strawberry flavor with mung beans); Marshmallows: 170g; Full Cream Milk Powder: 50g; Dried Cranberries: 40g; Strawberry Dried Fruit: 50g; Almonds: 100g (or other nuts); Biscuits: 120g.
Powder for Dusting:
Full Cream Milk Powder: a little bit.
Flavor: Sweet and Sour; Technique: Stir-fry; Time: Half an hour; Difficulty: Moderate.
Detailed Steps for Making Popular Snowflake Pastry
Place the almonds on a baking tray (other nuts can also be used, baking method is the same), put it in a preheated 150-degree oven, and bake for 20 minutes.
Place the baked almonds in the oven (peeled peanuts), set to fermentation mode, and continue to keep warm.
Cut the dried cranberries into smaller pieces with scissors.
Prepare all ingredients.
Put the butter in a non-stick pan, heat over medium-low heat until melted.
Add marshmallows to the pan, continue heating over low heat until melted.
After the marshmallows are melted, add milk powder, stir well, and turn off the heat.
Add strawberry dried fruit, biscuits, large almonds, and cranberries, mix with a spatula, take out the sugar mass in the pan with residual heat, use both hands to repeatedly knead and pull into a thread-like shape, so that the nuts, biscuits, and all ingredients are evenly coated with marshmallow milk powder.
Put the sugar mass into a mold, use your hands to push, knead, and flatten it, this prevents the biscuits from being crushed too finely in the sugar block.
Sift milk powder on the sugar block and let it cool.
Use a knife to cut the cooled sugar block into small sugar cubes.
Pack the cut sugar cubes in a sealed bag.
Enjoy the finished products of snowflake pastry in various flavors.
Enjoy the finished products of chocolate-flavored snowflake pastry.
Enjoy the finished products of bubble tea-flavored snowflake pastry.
Enjoy the finished products of cranberry-flavored snowflake pastry.
