Sweet and Happy Bakery: Berry Hawaiian Bean Gummies, Cranberry Bullbread

        In December, which coincides with Christmas and New Year's Eve, this episode of "Gourmet Column" leads everyone in making two desserts, "Berry Hawaiian Bean Gummies" and "Cranberry Bullbread". The "Berry Hawaiian Bean Gummies," also known as Hermes in the candy industry, are soft and not overly sweet, making them a taste that can be accepted by both children and adults; Cranberry Bullbread "is made with slightly salty and crispy scallion soda biscuits, paired with a rich, smooth, and creamy nougat filling, creating a sweet and savory mix that leaves a lasting impression. Welcome to do it together and share the sweet taste with family and friends.

        1、 Berry Hawaiian Bean Gummies

                [Materials]

        1. Material A: 150g raspberry puree, 150g strawberry puree, 100g trehalose, 100g granulated sugar, 150g malt, 1g salt, 50g salt free cream.

        2. Material B: 10g corn flour, 20g sweet potato flour, 50g water.

        3. C Ingredients: 80g dried cranberries, 200g roasted Hawaiian beans.

        [Equipment]

        Wooden scoop, electronic scale, 1 piece of anti sticking cloth (43cm x 33cm), 1 non stick pan or frying pan, cutting board, kitchen knife.

        [Method]

        1. Pour material A into a non stick pan or wok, boil until boiling, then add the mixed material B and stir while cooking with a wooden spoon until thick and fluffy (tested with cold water, appearing soft and soft like gummies).

        2. Add material C and mix well. Pour it onto a non stick cloth and shape it into a thickness of 1.5 centimeters.

        3. After cooling, place it on a cutting board and use a kitchen knife to cut it into 5 cm x 1.5 cm long strips (you can also cut the berry Hawaiian bean gummies into 2.5 cm x 1.5 cm strips, and then insert them into the seeded red dates, which is called red date wrapped berry Hawaiian bean gummies).

                2、 Cranberry Beef Pancake

                [Materials]

        1. Material A: 350g maltose, 100g water, 3g salt, 130g trehalose

        2. Material B: 50g protein

        3. Material C: 100g melted salt free cream, 120g milk powder

        4. Material D: Cranberry 150g

        5. Material E: Scallion Soda Biscuits 600g

        [Equipment]

        Thermometer, handheld electric egg beater, heat-resistant rubber scraper, electronic scale, snow pan (for boiling syrup), spatula.

        [Method]

        Boil material A to 140 degrees.

        2. Use a handheld mixer to stir material B until it is wet and foamy, then pour in the syrup from method 1 and continue to beat.

        3. Add material C and mix well, then pour in material D and mix well.

        4. Wrap the cranberry nougat into 2 slices of scallion soda crackers to complete the cranberry nougat.

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