Pour in maltose, brown sugar, white sugar and salt. The induction cooker 800 begins to boil.
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Stir constantly until the materials are melted and mixed. Keep the fire power unchanged, continue to cook, and set the upper limit of thermometer 130.
Be sure to keep stirring, and it will be as shown in the figure after boiling.
After stirring15min, boil to 1 10℃.
At the temperature of 130℃, the sugar has caked and flowed slowly, and the bottom of the pot can be seen by scraping.
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Turn off the heat, pour in the nut mixture and stir well.
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Pour directly into the nougat tray covered with oil paper.
Put on pvc gloves, hold the sugar in both hands, fold it outward to make the nuts mix more evenly, press it into a block as high as the nougat tray, and let the sugar cool slowly.
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Remember not to completely cool the cutting, and saw the serrated knife back and forth when there is still temperature. Or use a sharp knife to measure the width with nougat ruler and cut it into strips.
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Then cut it into uniform sizes according to your own preferences.
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