Traditional Chinese Milk candy: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Milk candy. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 14917 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Milk candy and its preparation methodMilk candy was introduced from abroad and has only a few decades of history in our country. Because of its aromatic taste and rich nutrition, it is very popular among the people and has developed rapidly.Toffee is a semi-soft candy with a loose structure. The sugar body has tiny pores in its cross section, which is tough and elastic, resistant to chewing, and has a soft and delicate taste.Milk candy is named after it contains a large amount of milk. The main feature of this type of candy is the unique aroma of milk, also known as caramel candy. The shape of toffee is mostly cylindrical, but also rectangular and square. The color is mostly milky white or slightly yellow. The average moisture content of milk sugar is 5 …
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