Taiwan's classic hand-made nougat

Taiwan's classic hand-made nougat

Introduction:

"Last time I made the peanut nougat, some people said it didn't have a strong milk flavor. Ha! There is nothing related to milk in it. How can it smell like milk? In fact, nougat does not necessarily have milk flavor. The word "cow" has nothing to do with milk. The word nougat is actually translated from French nougat, which means inflatable candy made of nuts, honey or syrup. Since some people want milk flavored nougat, it's better to find a formula with dairy products to make it again. This time, cut the peanuts into pieces, so that you can cut the sugar smaller. However, it's very unfair that there are more small pieces of candy. Wrapping sugar paper takes more time than making sugar. "

Production steps:

Step 1: prepare materials

Step 2: chopped peanuts

Step 3: put in the oven, 100 degrees, keep warm, set aside

Step 4: beat the protein until hard foaming, set aside

Step 5: pour maltose, sugar and water into the pot

Step 6: heating and melting

Step 7: boil to 130 degrees

Step 8: pour in the protein and stir quickly

Step 9: add butter in batches and stir well

Step 10: pour in the milk powder,

Step 11: mix well

Step 12: pour the peanuts on the oilcloth

Step 13: pour in the slurry

Step 14: cover with oilcloth and knead evenly

Step 15: peanuts are evenly distributed in the slurry

Step 16: roll it into 1cm thick sheet

Step 17: cut into small squares of 2x2cm

Step 18: wrap glutinous rice paper one by one

Step 19: wrap it in sugar paper

Materials required:

Protein: 35g

Maltose: 225 g

Water: 40g

Sugar: 100g

Butter: 50g

Milk powder: 75g

Cooked peanut: 250g

Note: no thermometer can drop syrup in cold water, if immediately condensed into hard sugar beads, you can leave the fire. The original formula of milk powder is 100g, but I only poured 75g, and the slurry was too thick to beat.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor