Peanut nougat is a super simple step. It's a dessert that can be made without oven. It's so delicious that it can't stop

Peanut nougat is a super simple step. It's a dessert that can be made without oven. It's so delicious that it can't stop

Introduction:

"When I was a child, I always liked to eat nougat, and I couldn't stop eating it! Inadvertently see the teacher's recipe for nougat, found that the original nougat so easy to do! It turns out that delicious food is also very simple, so I quickly start to make it. The taste is really beautiful! When the Spring Festival, we must do more! Such a sweet taste, it will be very popular

Production steps:

Step 1: put the raw peanuts into the frying pan and stir fry for a few minutes until they are cooked, or put them into the middle layer of the oven which is preheated up and down 170 degrees, bake for about 8 minutes, bake out the flavor and until the red coat of the peanuts is slightly cracked, then take them out for standby. I think it's better to stir fry!

Step 2: pour the granulated sugar, maltose, honey and water into the milk pot, and heat it with low heat to completely dissolve the granulated sugar. Reheat to boiling and keep simmering for a while.

Step 3: while boiling the syrup, beat the egg white to the hard foaming degree with the egg beater (lift the egg beater, and the protein can be pulled out of the upright sharp corner).

Step 4: Boil the syrup to 140 ℃. (if there is no syrup thermometer, prepare a bowl of ice water, dip the syrup with chopsticks and drop it into the ice water. If the syrup can form hard sugar beads, it means it's cooked.).

Step 5: look at the picture. The difference is 140 degrees

Step 6: while using the egg beater to quickly beat the protein, pour the hot syrup into the protein immediately.

Step 7: pour in all the syrup and continue to beat for a while until it is thick and smooth as shown in the figure.

Step 8: pour in the peanuts prepared in step 1

Step 9: stir well and let each peanut bean be fully wrapped in syrup!

Step 10: prepare a heat-resistant oilcloth and spread the sugar mixed in step 6 on the oilcloth.

Step 11: cover another oilcloth and roll the sugar into pieces with a rolling pin. Then wait for the sugar to cool and harden. In this weather, I put it directly on the balcony, and it will harden soon!

Step 12: after hardening, remove the oilcloth and cut the sugar into small pieces with a knife.

Step 13: to make nougat, the most important thing is the temperature of syrup. The temperature of the syrup directly determines the quality of the nougat we make. If the syrup is not cooked to a sufficient temperature, the prepared nougat will be too soft and sticky after cooling. If the syrup is overcooked, the prepared nougat will be too hard and even have a burnt taste. Therefore, the syrup must be boiled with a low heat and dropped into the water. If the syrup can form hard small sugar beads after cooling in the water, it means it is cooked. At this time, immediately pour the syrup into the protein.

Step 14: the prepared nougat will show different hardness and taste according to different room temperature. The taste of nougat is soft in summer and hard in winter, which is normal and does not affect the quality.

Step 15: after the nougat is cut, it should be packed with sugar paper as soon as possible or put into a sealed container to prevent the surface from softening due to moisture absorption.

Materials required:

Fine granulated sugar: 160g

Water: 50g

Egg white: 35g

Maltose: 75g

Honey: 135g

Peanut: 260g

Note: if there is no oilcloth, you can put the sugar on the oiled chopping board / operation table, apply oil on the rolling pin, and then roll the sugar (if possible, wear rubber gloves to prevent hot hands).

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: milk flavor