nougat

nougat

Introduction:

"Nougat is very popular recently, and I can't wait to try it. But the seemingly simple things can't be sloppy. This time, it's a little thin, not too successful. Maybe the syrup is not in place. Ah, I thought it would be good this time, so I didn't have to buy new year's candy. Ha ha.... We will continue to work hard. "

Production steps:

Step 1: prepare the materials, put the peanuts in the oven and bake them at 120 ℃ for 20 minutes. Crush and peel the roasted peanuts

Step 2: beat the protein until it foams hard, pull up the hair tip and put it in the refrigerator

Step 3: boil sugar liquid water + sugar + maltose over low heat to 135 ~ 140 ℃ for about 30 minutes. Pay attention to that the temperature must exceed 135 ℃. If the sugar liquid is not stirred in time, the internal temperature will not disperse to make the temperature unreasonably high. In fact, it does not reach the specified temperature, so it needs to be stirred repeatedly to stabilize the temperature

Step 4: set the beaten protein cream in hot water, pour the boiled sugar into the protein immediately, and stir it evenly. This step must be fast, because the sugar will solidify quickly

Step 5: add butter in several times, and stir evenly with electric egg beater

Step 6: add milk powder and mix well, then add peanuts and mix well

Step 7: put a preservative film on the baking tray, pour the mixed sugar paste into the baking tray, flatten and reshape (if the indoor temperature is too high, put it in the refrigerator)

Step 8: after the sugar is hard, cut into strips, and then cut into small pieces

Step 9: wrap the cut sugar in sugar paper

Step 10: slightly tighten both sides

Materials required:

Cooked peanut: 150g

Butter: 50g

Milk powder: 100g

Maltose: 220g

Egg white: 32g

Water: 35g

White granulated sugar: 100g

Note: 1: when boiling syrup, it is best not to use induction cooker, it is easy to paste

Production difficulty: Advanced

Process: others

Production time: one hour

Taste: sweet