Ingredients
Milk Toffee Sandwich Cookies ⤵︎ ( ) | Whipping cream ( 200g ) |
White sugar ( 60g ) | Water starch ( 30g span> ) |
Sea salt ( 1g ) | Coffee toffee sandwich biscuits ⤵︎ ( ) | Whipping cream ( 200g ) | Coffee powder ( 6 grams ) |
White sugar ( 80g ) | Water starch ( 30g span> ) |
Thermometer ( 1 piece ) |
How to make toffee sandwich cookies
1. Prepare all materials
2.Put all other ingredients except biscuits into a non-stick pan
3. Bring to a boil over high heat, then turn to low heat and continue to simmer.
4. Use a spatula to stir the bottom back and forth during the cooking process to make all the materials mix more evenly.At the same time, you need to constantly scrape off the syrup stuck to the wall of the pot.
5.The higher the temperature of the syrup, the thicker it is and the harder the sugar is.The temperature of the cookie sandwich syrup Turn off the heat when the fudge reaches 117-120 degrees.
6. After turning off the heat, use a spatula to stir the syrup in the pot to let the sugar Cool the body temperature evenly, wait until the temperature is about 110 degrees, pour the syrup into a high-temperature piping bag, squeeze it on the biscuit, and cover it with a biscuit
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7.The toffee sandwich biscuits are ready
8.After the sandwich candy has completely cooled, put the prepared toffee sandwich biscuits into a biscuit bag and seal it for storage.
Tips
1.After boiling, it is recommended to continue cooking on low heat to avoid failure, because the fire is difficult to control and the bottom is easy to burn.Practice makes perfect.After boiling over high heat, turn to medium to low heat and continue cooking.It is not recommended to continue cooking on high heat.
2.The longer the syrup is cooked, the darker the color will be, the harder the sugar will be, and the stronger the caramel flavor will be.
3.It is normal for the toffee to produce oil after boiling, because its raw material is whipping cream.
4.The newly boiled sugar is relatively hot.Remember to put on insulated gloves before squeezing out the syrup.The piping bag must be high temperature resistant, and the speed of squeezing out the syrup must be fast, otherwise the sugar will harden when cold and difficult to handle.)
5.115-120 degrees: Toffee fudge (light milk tea color, can be easily bitten with teeth after cooling, it has the texture of fudge and slowly melts after entering the mouth)
6.125-130 Degree: toffee hard candy (darker milk tea color, hard when completely cooled, will slowly soften when held in the mouth, and will become more fragrant the more chewed after softening)
7.135-140 degrees: caramel Toffee (dark milk tea color, can be chewed after cooling, it is halva, like the air contained in it, but the oil will be more intense)
8.When the sugar is squeezed onto the biscuit, remember to close the other one while it is hot., you can press out the thickness you like at will.
9.Be sure to use a thick-bottomed pot or a non-stick pan when boiling sugar.
10.Friends who like it can collect it.If you have any questions, you can leave a message and interact!
My Baking Diary
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