Chocolate nougat

Chocolate nougat

Introduction:

"In the past two years, nougat has been available almost every year. In the past, of course, we bought or gave away sugar. Last year, we began to make sugar, and the products on the market are parallel to our own products. This year, some people say that this year, instead of buying sugar, we can make some nougat at home. The man who made it at home is obviously not the one who spoke. Of course, nougat needs to be made, but it's not limited to this. Nougat is not only original, although it's the most classic and popular, why only choose one kind of nougat? Those who eat just eat, and those who do just do. No one orders, just go ahead - whatever! Chocolate nougat. The nougat has been made many times. Although it has been almost successful, it is still a little bit worse. After careful consideration, maybe it is not as hard as the products on the market. A pass is a hundred passes. Since I found the direction in chocolate milk and sugar, I suddenly felt like I was going through the customs. In order to reduce the temperature of the cooked syrup as soon as possible in the follow-up operation, all operations are carried out on the induction cooker with residual temperature: while stabilizing the basin, try not to let the egg beater rotate with it on the smooth surface of the induction cooker, while scrambling to add materials in order, and taking pictures at the same time. At this time, I just hate that there is no third hand that can be used to assist. Nevertheless, the result of a flurry is ideal, which should be the most successful one ever

Production steps:

Step 1: Materials

Step 2: peel the peanuts and grind them with a knife

Step 3: put in the oven, middle layer, 120 degrees, keep warm

Step 4: cut the chocolate into small pieces and add them with butter

Step 5: stir until completely melted, mix evenly, keep warm and set aside

Step 6: add 6 grams of sugar to the egg white,

Step 7: beat with egg beater to 80% chicken tail shape

Step 8: water, 12g sugar, salt, water, malt into the pot, medium heat

Step 9: boil to 131 ℃, turn off

Step 10: quickly pour in the protein and stir well

Step 11: turn slowly, pour in the melted chocolate and stir well

Step 12: add milk powder and stir slowly

Step 13: add cocoa powder and stir slowly

Step 14: pour the peanuts on the non stick cloth, and pour the mixed slurry on the peanuts

Step 15: fold and press repeatedly while it is hot, mix evenly, and form a rectangle

Step 16: roll it into a strip 1cm thick and 7cm wide

Step 17: cut into strips about 1x1x3cm

Step 18: cover with sugar paper and keep in a sealed condition

Materials required:

Water: 37 G

White granulated sugar: 18g

Salt: 1g

Water malt: 137G

Egg white: 25g

Butter: 12g

Dark chocolate: 25g

32g milk powder

Cocoa powder: 7g

Cooked peanuts: 150g

Note: when boiling sugar, the firepower should not be too big to avoid burning. When pouring the protein into the syrup, stir while pouring, and act quickly to avoid the syrup solidifying due to the decrease of temperature. It's easier to cut while the temperature is still high

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet