一口小鍋就能搞定！這個春節宴客就靠它啦！

Hello everyone, I am Happy Tears. Two days ago, I was reading a book and found the raw milk glycogen recipe of Master Susumu Oyama. I studied it carefully and I think this is the recipe of Master Toffee . I have made many of them. I am amazed by this and I must try it. Bake the almonds in the oven at 150 degrees for 10 minutes. When they are cool, add the egg white and sea salt and mix well. Then filter out the excess egg white and spread the almonds flat on a baking sheet before using. Wipe off the excess egg white with kitchen paper and put it back in the oven at 150 degrees for 7 minutes to dry the egg white on the surface. The book says that doing this will allow the salt to stick firmly to the surface of the almonds and the texture of the almonds will be crispier. Finally, bake them. It will be like this so that the egg white will not be stained on your hands. Then put it in the oven at 100 degrees to keep it warm. Next, you can boil the sugar. First, put the sea salt, light cream, sour cream, vanilla seeds and vanilla pods together . It contains fermented fresh cream, also called sour cream. I didn’t have sour cream, so I used sugar-free yogurt instead. Then put the water and maltose into the pot. Weigh the butter in advance and set it aside. First, heat the cream in the pot over low heat and stir evenly. Cook until it is almost boiling. Remove from the heat and set aside . Pick out the vanilla pods and do n’t throw them away . You can use it to make vanilla sugar . Finally, I will share this with you. Just set it aside . There is no need to keep the maltose sugar in the pot and add fine sugar to reduce the sweetness . I used trehalose instead of fine granulated sugar . I heated the whole process of boiling the sugar over medium or medium-low heat without changing the temperature. When the liquid in the pot starts to boil, you can put the thermometer in . It is best to use this kind of probe thermometer instead of infrared. Infrared is not very accurate as the temperature of the sugar will get higher and higher. When it reaches 155 degrees , pour in the pot of cream liquid and quickly stir evenly before continuing to cook because Pour in the cold liquid and the temperature will drop. Now that it is less than 120 degrees, continue to cook it until it reaches 120 degrees. Once it reaches 120 degrees again, you can remove it from the fire. Then add butter while it is hot and mix well. Then add the hot almonds and mix well before pouring them into the mold. The recipe in the book by Master Osan Susumu is a fudge version, so it is still fluid when pouring it in while hot. Use a spatula to stir the almonds. Let them be evenly distributed on the plate while they are still hot. If there are big bubbles on the surface , use a toothpick to pop them. When they are not too hot , you can put them in the refrigerator to cool. The book says to put them for a while. I couldn't wait any longer at night . I waited for about an hour . When it was completely cool, I took it out and then peeled off the oil paper. If the temperature is right, the oil paper can be peeled off easily. Let's see. It was my first time. The infrared thermometer I used when making it can only measure the surface temperature. The infrared ray can only measure the surface temperature, so the sugar cannot be boiled properly . The special soft oil paper cannot be peeled off and it is all stuck to the oil paper. So I say never use an infrared thermometer to boil sugar . After the sugar is boiled, it is easy to cut and it is not particularly sticky. You can also brush a thin layer of butter on the knife when cutting so that it can be removed more easily. In fact, the probe thermometer is not completely accurate. It boils to about 120 degrees. Mine is at 120 degrees. If you don’t want it to be so soft, you can boil it at 122 degrees or 125 degrees. I think the taste of this sugar is very good and fragrant. It has a caramel, milk, vanilla, and nutty aroma. I use trehalose instead of sweetness. It's not particularly sweet. With the addition of yogurt, you can't actually taste the sourness , but it has a very soft texture. I really don't know how to describe its taste , but one word that comes to mind is "high-end". I think it tastes very good. Advanced guys, try it. I can’t tell you. Anyway, I thought it was very delicious. Then I also tried this recipe to make the hard candy version. The hard candy version is to put all the ingredients together at the beginning . If you don’t have a thermometer, you can refer to it. Now this state is about 120 degrees. Use a spatula to scratch it and you can see the bottom of the pot . This is 135 degrees and is thicker. But this sugar cannot be boiled to more than 130 degrees. Otherwise, it needs to be made at about 120 degrees to make fudge. Isn't it just to make hard candies and boil them to 130 degrees and eat them to stick to your teeth ? Because I tried it. Fortunately, my teeth are still relatively strong. The color turns to brown at 155 degrees. When making hard candies, boil them to 155 degrees and then remove them from the heat . Then I take advantage of it. Add a little baking soda to the heat just to make it taste less hard. Stir it quickly and mix it evenly . Then put the almonds in and pour it into the mold to smooth it out and wait until it is not too hot. I cut it , but I can’t cut it well. I haven’t mastered the timing of cutting the sugar yet, but with this recipe, I think it’s better to make soft candies. If it’s hard candies, the recipe needs to be adjusted. It’s not crispy, but hard and crispy , but because I added Baking soda is quite chewy , but I still recommend making the fudge version. Finally , I will share with you a method of making homemade vanilla sugar. This is also what I saw in the master's book. I used to throw away the boiled vanilla pods , and then I read it in the book. Wash it and let it dry. After it's dry, put it in sugar. The ratio book doesn't mention it. I just use a small jar and put it in with used vanilla pods. The more vanilla there is, the more fragrant it will be. The sugar will also taste better after using it. You can add more. Just add it little by little and it will grow into a jar of old vanilla candy over and over again . That’s it today. Master Susumu Koyama’s toffee is really delicious. I highly recommend you try it. If you like my video, you must do it. Give me a like and see you in the next video. Bye.