Original peanut nougat light cream version

Original peanut nougat light cream version

Introduction:

"Before I made the cocoa flavor nougat, it felt a little too soft, but it had the flavor of nougat, but it didn't have that taste, so I made it again later. This time I made the original peanut nougat, and I plan to make it into hard sugar. Materials: 188g peanuts, 500g light cream, 250g water malt, 113g fine granulated sugar, 3G salt, 7g butter."

Production steps:

Step 1: pour the weighed peanuts into the frying pan

Step 2: stir fry over low heat

Step 3: after frying, let it cool slightly, then rub off the peanut skin by hand, remove the skin and reserve the peanut

Step 4: pour cream, sugar, water and salt into a nonstick pan

Step 5: heat on a low fire

Step 6: keep stirring

Step 7: start to measure with a thermometer when it is viscous, and turn off the fire when the temperature reaches about 136 ℃

Step 8: at this time, the sugar is very thick

Step 9: add butter

Step 10: mix well

Step 11: pour in the peanuts

Step 12: continue to stir evenly

Step 13: pour into a non stick baking pan

Step 14: flatten the surface

Step 15: let it cool and cut into pieces

Materials required:

Peanut: 188g

Light cream: 500g

Shuiyi: 250g

Fine granulated sugar: 113g

Salt: 3G

Butter: 7g

Note: 1. When frying peanuts, you should pay attention to the heat, do not use the fire, otherwise it is easy to paste; 2. When boiling sugar, the temperature should be turned off immediately, otherwise the temperature is higher, the sugar wine will be very hard; 3. When shaping, the baking plate must be non stick, otherwise it will be very troublesome; 4. Don't wait until it is completely cool before cutting, it is hard at that time, it is not easy to cut;

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: sweet