The making method of pineapple soft candy introduces the making method of pineapple passion fruit soft candy.

1. Material: 900g of pineapple, 0/70g of passion fruit juice, 0/80g of sugar, 750g of Shui Yi (Jingyuan) and 6g of salt.

2. Rum 30g, butter 90g, cassava flour110g (water+100g) and macadamia nuts 500g.

3. Buy fresh pineapple, or use pineapple, which is slightly sour.

4. Put the fresh pineapple into a wall-breaking machine and mash it into mud.

5. Cut the passion fruit and dig out the pulp with a spoon.

6. Filter out the juice. Add 65,438+070 grams of passion fruit juice to 900 grams of pineapple puree, and add sugar, water and rum (for flavor enhancement). When fried, it will volatilize, it will not have the taste of wine, and it can also ignore personal preferences.

7.110g cassava flour, add100g water and mix well for later use.

8. After the pot is heated, add butter.

9. After the butter melts, pour in the prepared cassava flour and stir while pouring.

10, after stirring evenly, the pot thickens and simmers.

1 1. Remember to put the thermometer and stir while cooking.

12, the color is getting darker and thicker.

13, macadamia nuts can be put in the oven and heated over low heat.

14, almost boiled, like soft 1 10 degree turn off the fire, like a little chewy, you can cook until 1 12 degree turn off the fire.

15. Add roasted macadamia nuts and stir well.

16, stir well and pour into a square baking tray.

17, slowly shaping and flattening with a silicone knife, cooling and cutting.

18. After cooling, it is best to quickly freeze for 20 minutes before cutting, and the incision will be more beautiful.