Chocolate milk with sugar

Overview

The key word for sugar production should probably be temperature, right? The second time I did breast augmentation, it was barely successful. Actually, it's not complicated. The first time it was so ruined that I felt helpless. Although I always say that I add whatever I want to the pot, in fact, I often prefer to use stainless steel bowls instead of pots. It can be made on the stove, made on the induction cooker, beaten with a whisk, and can also be heated in an electric stew pot over water. This is almost an all-round universal basin. However, the ruin lies in this basin. This ordinary stainless steel basin is not thick, and has a common characteristic of ordinary metals - fast heat conduction. Sometimes this is an advantage, but when making sugar, it becomes a huge disadvantage. Moreover, it can be fatal, especially in winter when there is no heating. I haven't carefully examined whether the room temperature is exactly a dozen degrees. This is not important. What is important is that at such a temperature, all objects will quickly bring their temperatures closer to each other through heat conduction and thermal radiation and eventually reach the same temperature. Just die here. The thin bowl body cannot maintain its own temperature for a sufficient period of time and quickly loses heat to the cold air. The originally boiling syrup was frozen on the wall and bottom of the bowl before it could be fully mixed with other materials in the subsequent operations, leaving only a sigh... Due to the lack of strength of cement, the final slurry was unable to support itself even after cooling. No matter what shape is given to it, it will always stubbornly and silently slowly reduce itself to a puddle of ooze. With the lessons learned from the first time, it is natural to solve the problem of insulation the second time. Maybe it would be better to change to a thicker pot? However, I am still used to using bowls, and the heat preservation method I envisioned should be effective, but it is a pity that it is not done well enough. Although the results improved a lot, they still did not reach the ideal hardness. After wrapping it in chocolate, it looks okay. Underneath that seemingly hard exterior, who knows that I am actually very soft on the inside? …

Tags

• dessert
• butter
• egg white
• milk powder
• water malt
• white sugar
• dark chocolate
• salt
• water

Ingredients

Steps

1. 1 Materials

   

2. 2 Chocolate chips

   

3. 3 Melt in water and set aside

   

4. 4 Pour 18 grams of white sugar, salt, water, and water malt into the pot in sequence

   

5. 5 Mix well

   

6. 6 Heat to 132 degrees

   

7. 7 At the same time, add 12 grams of sugar to the egg whites and beat

   

8. 8 Become 8 and distribute to cocktails

   

9. 9 Add to syrup

   

10. 10 Stir and whip

    

11. 11 Add butter and beat evenly

    

12. 12 Add milk powder and mix well

    

13. 13 Pour the slurry onto a non-stick cloth

    

14. 14 Organize into rectangles

    

15. 15 Cut into 4x1x1cm strips

    

16. 16 Pour into the chocolate liquid and roll it into a layer

    

17. 17 Let it sit until the chocolate solidifies

    

18. 18 Wrap in candy wrapper, seal and store