[Steps of Super Soft Snowflake Crisp, How to Make Super Soft Snowflake Crisp Good]

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Super Soft Snowflake Crisp

Last year, I made a snowflake crisp. The prescription I used was made by a great god in the kitchen. The result was super hard and I couldn't chew it! At one time, I doubted whether it was my own operation level or whether snowflake crisp was so hard and difficult to chew! This prescription was given to me by a private friend in the circle of friends (thank you for your kind little fly). It is especially easy to use and will succeed once! And after cooling, it will be soft and crisp! Record it and keep it for easy viewing when you do it later!

Food Ingredients

Cookies 450g

whole milk powder 170g

Butter 150g

Marshmallow 600g

Cranberry 110g

Freeze Dried Strawberry 75 grams

Melon Seed Peanut Crushed Comprehensive Nuts 255g

Step

First, weigh all the materials and prepare them. I use all the cooked nuts, so there is no step of roasting.
Cut the butter into small pieces, melt in a non-stick pan, add the marshmallows and stir in circles with a spatula until all are well integrated. Note: Small fire throughout!!!

Fire off immediately!! Then add all the milk powder, quickly circle it with a silicone spatula and mix it evenly, then immediately pour in the biscuits and all remaining materials.

Put on anti-stick gloves and mix all the materials well. Use your hands to break and close again and again until all the marshmallows wrap around the biscuits and nuts.

Remove the snowflake crisps from the pan and place them on a greasy-paper baking tray, shaping with a hand and rolling pin. This formula is just enough to make a 28*28 gold plate size! When there is a little residual heat, sprinkle milk powder on the front and back sides (at will, the amount outside the formula), and then directly cut into pieces with a kitchen knife. Pay attention to sealed preservation, can be about half a month long.