Original peanut nougat maltose version

Original peanut nougat maltose version

Introduction:

"Peanut nougat, peanut nougat, full of peanuts, is really delicious. I've made it many times, and I can't help but make it every time I finish it. It's made of yellow maltose. I've studied all kinds of temperatures, and the best one comes out. New year's Day is coming. You don't need to buy sugar outside any more. What you make is not only good in materials, but also good in eating. You can make it fresh and eat it fresh. There are about 70 of them. "

Production steps:

Step 1: prepare the materials in advance, weigh all the weight, weigh the salt and milk powder, and put them in a bowl. In this way, we won't be in a hurry when we do it. Maltose rutuha

Step 2: wash and dry the raw peanuts, put them in the middle layer of the oven, bake them at 160 ℃ for 15 minutes, take them out, rub off the red skin by hand, leave the roasted peanuts, continue to put the baking pan and peanuts in the middle layer of the oven, bake them at 100 ℃ for two or three minutes, do not take them out, keep warm in the oven

Step 3: add 160g maltose, 80g white granulated sugar and 30g water into the thick bottom pan, heat it over low heat and start boiling sugar, at least for more than 10 minutes

Step 4: when boiling sugar, you can do other preparatory work, dissolve the butter in water, mix the protein with 15g granulated sugar until it foams wet to dry, not too dry, small right angle is no problem (the best diameter of the egg basin is a little larger, can put all the materials for making sugar for easy operation). Then prepare a frying pan, larger than the basin for beating protein, boil water, turn off the fire after the water boils. (the egg bowl should be sitting in the hot water in the frying pan, so there should not be too much water.)

Step 5: use a pen thermometer to measure the temperature of sugar. At this time, it's only 115 degrees, and the sugar is light yellow

Step 6: when the temperature is 130 ℃, turn on the fire to the minimum. It's easy to scorch. When the temperature is 138 ℃, turn off the fire. The color of the sugar is very dark. (the temperature will fluctuate up and down after 120 ℃. It doesn't matter to boil it slowly.) the food made at this temperature tastes just right, and the non stick paper has moderate hardness and softness

Step 7: this step is going to be fast. Turn off the heat and put the beaten protein cream into the hot water frying pan. Then hold the electric egg beater in your right hand and turn it to the highest speed. Hold the cooked syrup pan in your left hand and pour the syrup into the basin while beating the eggs. It's as shown in the picture. (this is the most critical step in the whole process)

Step 8: add the melted butter and continue to mix with the electric beater

Step 9: add milk powder and salt, and continue to beat well. In this step, the sugar will be very thick. A little beating is almost enough. It's too thick. The resistance of the electric egg beater is too big, and it's easy to burn. If it's not beaten well, mix it manually with a scraper

Step 10: the sugar is glossy and thick

Step 11: take out the peanut kernels in the oven, pour them into the basin and mix well with a scraper

Step 12: put the mixed sugar on the silica gel pad with a scraper

Step 13: turn one side of the silicone pad up, rub it with your hand around the pad, almost into a rectangle, and then roll it flat with a rolling pin. The surface is actually not sticky at all

Step 14: cool the sugar and cut it

Step 15: wrap the cut sugar in a sealed jar

Materials required:

Raw peanut: 180g

Maltose: 160g

Whole milk powder: 30g

Water: 30g

White granulated sugar: 95g

Butter: 40g

Egg white: 20g

Note: 1. The skin of the roasted peanut kernels is easy to fall off. If it's not easy to rub, it may not take enough time to bake. If it's roasted for another minute or two, the roasted peanut kernels will be light yellow. 2. It's better to choose a thick bottom pot for boiling sugar, otherwise it's easy to scorch at the bottom. 3. The temperature of boiling sugar will fluctuate up and down after 120 degrees, which doesn't matter. If you cook slowly, the temperature will climb up, 130 degrees 4. The temperature of the sugar is just 138 degrees, and the sugar is not hard or soft. If you like to eat hard, you have to boil it to 40 degrees. 5. When you beat syrup, the basin of protein cream will sit in hot water, and it will be easy to beat. Otherwise, the sugar will solidify as soon as it falls down. If the room temperature is high, you don't need to sit in hot water. 6. When the sugar is ready, it must be sealed Keep it. The sugar will stick when it gets damp.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: salty and sweet