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Ingredients
Mixture A
91 g TREHA®︎
17 g granulated sugar
18 g glucose syrup (DE30－50)
31 g fresh cream (35% milk fat)
Mixture B
10 g granulated sugar
1.8 g pectin*
Mixture C
70 g diced almonds (2-3 mm)
30 g sliced almonds
*PG879S (Aikoku Sangyo Co.,Ltd)
Instructions
Bring A to a boil, add B, and bring to a boil again.
Mix in C
Spread into thin sheets, shape and bake at 170℃/338℉ for 20 minutes.
TREHA®︎ benefit
Minimizes stickiness on teeth, creates crispy texture
Reduces moisture absorption and maintains quality
Reduces fat separation
