New Year's snacks ~ double-layer mango snowflake cake

Cooking Instructions

1. The material is weighed for later use; (⚠️ The number of mango slices is related to the size of your mango slices and the number of ranges)

   

2. 10 grams of butter and âž• 40 grams of coconut oil in a âž• non-stick pan, heat and melt over minimum heat throughout the whole process;

   

3. ➕ 200 grams of marshmallows, the minimum heat in the whole process, use a spatula to keep stirring and pressing all the marshmallows to melt, into a clump state, the marshmallows look fluffy, immediately turn off the heat ⚠️ This step must not fry the marshmallows, the snowflake crisp made of the fried marshmallows is too hard, affecting the taste;

   

4. âž• 50 grams of baking milk powder, stir and press with a spatula to mix evenly, and the dry powder and particles can not be seen;

   

5. âž• 130 grams of small gourd biscuits, âž• 20 grams of almonds, 20 grams of pumpkin seeds, 40 grams of crushed peanuts, âž• and pull them back and forth evenly with gloves;

   

6. Put it into the mold, the half mold is set, first spread a thin layer of marshmallows, spread a thin layer of dried mangoes, then spread a thin layer of marshmallows to cover, continue to cover the dried mangoes, and finally cover the surface of the remaining marshmallows, press and compact with a scraper and palm, form a square around it, shape it well, seal it with plastic wrap, and set it at room temperature for 1-2 hours;

   

7. When the time is up, take out the finished snowflake cake from the mold, sprinkle a small amount of baking milk powder on each side to prevent sticking, cut the strips according to the printing grid, and then cut the thick slices you need;

   

8. Seal it in a packaging bag in time, store it for half a month or one ️, and refrigerate it for a longer time.