How to make purple potato flour snowflake pastry

Main ingredients; marshmallow 300g, milk powder 75g, purple potato flour 8g, peanut rice 45g, cashews 45g, lingonberry raisins 90g, butter 75g, small chiffon cookies 150g.

Accessories; 15g of milk powder.

1, wash and dry peanut rice, pour into a baking dish, 150 degrees baked for about 15 minutes, remove to cool.

2. Weigh the ingredients and set aside. (Remember to peel the peanuts and use plain marshmallows).

3, milk powder and purple potato flour, mix well.

4. Cashews and peanuts, break up and set aside.

5: Add butter to a nonstick skillet and melt over low heat. (Remember to use a non-stick pan, otherwise it will be a waste of ingredients, and the pan is not easy to clean)

6, add the marshmallows, stir fry until melted.

7, add the mixed milk powder, quickly stir fry evenly.

8: Stir-fry until there is no dry powder when the next nuts and dried fruit.

9: Stir-fry a few times and add small Chiffon cookies.

10: Stir-fry quickly for a few seconds and remove from heat.

11: Pour into a greased baking dish and shape and flatten with the help of tools.

12, let it until warm, then cut into strips.

13: Sprinkle with powdered milk, turn around on all sides, stick all the powdered milk as much as you can, and pack.

14, purple potato powder snowflake pastry finished picture.