Nougat:
Raw materials:
500g cooked peanuts (preferably peeled), butter 100g, egg white 65g, and milk powder 200g.
70g of water, 200g of sugar, 450g of maltose and a little salt.
Preparation: You must prepare nougat in advance, otherwise you will be in a hurry once you start cooking sugar.
1, prepare cooked peanuts, preferably peeled, so that the peanuts will not fall off when cutting. 150 degree baking 15-20 minutes or so.
2. put some water in the pot and heat it, because the sugar solution is easy to solidify after adding protein. If the water is kept warm, it can prevent the sugar liquid from solidifying, and it can be used to soften butter in the early stage (butter does not have to be softened into liquid).
3. Prepare a bigger pot to beat the egg whites, because the raw materials in the club will be added to this pot, which is too small to operate. Beat the egg whites with electric egg beater until hard.
Step 4 prepare milk powder
5. If there is no non-stick baking tray, prepare a tarpaulin or silicone pad for nougat shaping.
Exercise:
1, water+white sugar+maltose+a little salt. Cook over low heat to 135℃. Generally, I cook at 140 degrees for about 20-30 minutes. Note that the temperature must exceed 135 degrees.
2. Put the egg white bowl into hot water, immediately pour the boiled sugar solution into the egg white, and mix well with electric egg beater.
3. Add butter several times and beat well with electric egg beater.
4, 5, add milk powder, stir well, if the weather is too cold, sugar solidified, you can put the basin back into hot water to operate.
6. Add peanuts and mix well with a shovel or chopsticks.
You can cut the sugar when it cools down.