(main ingredients) butter 55 grams (main ingredients) marshmallow 180 grams (main ingredients) milk powder 65 grams (main ingredients) dried cranberries 45 grams (main ingredients) peanuts 20 grams (main ingredients) cookies 160 grams (main ingredients) Battenwood 30 grams (main ingredients) macadamia 15 grams (main ingredients) hawthorn strips 20 grams

Steps

1. The marshmallows I used are 180 grams in a packet. You can replace all the hawthorn strips with cranberries.

2. Melt the butter in a non-stick sauté pan over low heat.

3. Add marshmallows and stir to melt.

4. Keep stirring the marshmallows until completely melted.

5. Pour in the milk powder and mix well.

6. Mix well until fully incorporated.

7. Add the nuts, dried fruit and small Chiffon cookies.

8. Quickly toss and press to coat evenly.

9. Pour into a clean non-stick baking dish, put on non-stick gloves and organize into a ball.

10. While hot, quickly organize into a ball.

11. Remove to the center of the dish and sprinkle with powdered milk

12. Cover all around the edges with an even layer of powdered milk.

13. Cut into strips, then into small squares.

14. Try a serrated knife, it is not good to cut, the cut surface will not be neat, or use a regular knife to cut can be.

Brown sugar rice cake practice

Materials: 500 grams of glutinous rice flour, 75 grams of brown sugar, 150 grams of sugar, 400 grams of warm water, dumpling leaves a little, a little corn oil.

Practice:

1. Sieve the white sugar and brown sugar into the glutinous rice flour.

2. Warm water is added to all the powders and mixed well to make a batter.

3. Soften and wash the dumpling leaves in hot water and pad them in a vessel.

4. Brush the washed leaves with corn oil and pour in the batter.

5. Steam on high heat for 40-50 minutes