Peanut nougat -- homemade classic candy

Peanut nougat -- homemade classic candy

Introduction:

"Every time we celebrate the Chinese new year, we have to buy some nougat. It's my mother's favorite and I like it very much. Later, I went for a walk in Taiwan, and found that the nougat I bought on the street was more fragrant and had different tastes. I really wanted to make my own nougat. However, most of the recipes I searched on the Internet were made from cotton. I didn't like it. I still like to make it from the most original raw materials. Plus the cotton candy sold outside, it is estimated that it is also mixed with various flavoring pigments. A few days ago, I saw a prescription of Jun Zhi on the Internet. After I adjusted it according to my habits, I made a new prescription. It's a whim at noon today, and I'm tossing about in the kitchen after lunch. "

Production steps:

Step 1: lay peanut kernels on a flat baking plate, 170 degrees, about 7 minutes. Master the baking time according to the situation of your oven. After baking for a few minutes, you will hear the peanuts crackle. After the sound, bake for 2-3 minutes. Roasted peanuts, do not take out, continue to simmer in the oven. If it's overcooked, put it in the freezer immediately to save it.

Step 2: while baking the peanuts, prepare the raw materials of the syrup: 150g white sugar, 130g maltose, 50g water, put them into the pot, and prepare to heat the syrup.

Step 3: Boil the syrup, heat and melt it, then cook it slowly over low heat. It's a long process. We need to be patient.

Step 4: prepare a bowl of cold water and boil the syrup until it is not easy to defoaming. Dip a little syrup with chopsticks and drop it into the cold water. If the syrup coagulates immediately to form hard sugar beads, the syrup will be almost cooked.

Step 5: sugar beads solidified in water

Step 6: while boiling the syrup, whisk the egg white to the hard foam. The egg beater can be lifted to form an inverted triangle. I forgot to take the picture.

Step 7: pour part of the syrup into the protein, stir quickly, and repeat two or three times until the syrup is completely mixed into the protein. In this process, the container should be sitting in hot water, otherwise the syrup is easy to solidify.

Step 8: beat the mixed syrup protein to a smooth and sticky state with an egg beater.

Step 9: put the peanut kernel into the syrup protein and turn it quickly and evenly.

Step 10: spread the syrup on the heat-resistant oilcloth, flatten it with the dough stick and wait for cooling. Noon time is not much, I put the sugar directly into the freezer frozen layer, about half an hour.

Step 11: spread the syrup on the heat-resistant oilcloth, flatten it with the dough stick and wait for cooling. Noon time is not much, I put the sugar directly into the freezer frozen layer, about half an hour.

Step 12: after cooling, cut into pieces and eat.

Step 13: a finished product

Materials required:

Peanut: 200g

Maltose: 130g

Sugar: 150g

Water: 50g

Egg white: 1 (about 35g)

Note: this prescription is very soft and needs to be refrigerated. I'll improve it later and make a harder version. On the whole, this nougat is very successful, and its taste is close to the nougat I bought in Taiwan. The difference between my improved prescription and Junzhi's is that Junzhi uses honey, but I don't use it. This is mainly due to the fact that the nutrition of honey will be destroyed after being heated, and the meaning of honey itself will be lost. At the same time, the cost will be increased. I don't think it's necessary to be so extravagant. In terms of the results, it's very good. I like it first~

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: sweet