Through detailed practice
Butter nougat
material
200 grams of butter
White marshmallows without sandwich 560g
350 grams of milk powder
Matcha powder 50g
500-600g of cooked peanuts.
Butter nougat
Step 1 Bake the peanuts at 200 degrees until the color turns dark and yellow, and roll them into peanuts after cooling. The method of manual nougat butter version
The second step is to put the butter into the rice cooker and melt it with the heating function. The method of manual nougat butter version
Step 3: add cotton candy, continue to heat and melt, and stir evenly. The method of manual nougat butter version
The fourth step is to sift in the milk powder and stir it while sieving. The method of manual nougat butter version
Step 5: Sieve in the matcha powder and continue stirring. It's a little difficult to stir at this time, but come on and stir! The method of manual nougat butter version
Step 6: Pour chopped peanuts and continue stirring. At this time, it is necessary to pump milk. If you really can't stir, use your hands, but remember to wear rubber gloves, or you will burn your hands. The method of manual nougat butter version
Step 7 While it is hot, put the evenly stirred cotton candy on a baking tray with plastic wrap and shape it into a rectangle with a thickness of 1-2cm by hand. When the weather is warm, roll the surface flat with a rolling pin. The method of manual nougat butter version
Step 8 put it in the refrigerator to cool slightly, then take it out and cut it into pieces. The method of manual nougat butter version
Step 9 nougat can be packaged with sugar paper, but no sugar paper can be sealed and eaten as soon as possible. The method of manual nougat butter version
skill
1, a peanut can be rolled into 4-8 petals, otherwise it will be too broken and affect the taste;
2, milk powder full fat, skim can be, but full fat is more fragrant;
3, cotton candy must be white without a sandwich, it is best to import cotton candy.
4, stir with a wooden spoon, do not destroy the coating of the rice cooker.
5. If it is original, it is good to replace it with 400g milk powder.
Nougat
condiments
70g water and100g sugar.
Maltose 60 g butter 20 g
Egg white 40g milk powder 160g
320g of peanut kernel
Steps of peanut nougat
1. It is characterized by adding a lot of milk powder. Nougat on the market has just been put into your mouth and has a strong milk fragrance, but it has no aftertaste. Cream must be mixed in, and of course it should be discarded. The decrease of sugar content and the increase of peanut kernel in the formula reduced the sweetness. The overall taste is excellent.
Difficulties in making: The syrup must be boiled to 140 degrees, so there is no need to worry with a thermometer.
This pot must be double-bottomed or glazed. In short, it is best to use a thick pot, so that the heating is more uniform. The bottom of a thin pot is usually caramelization, and the top is not insulated.
Corn syrup is better than maltose, lighter in color and whiter in finished sugar.
2. Production technology: peanut 150 degree baking, cooling and peeling. If it is stir-fried, peanuts and pots are in point contact, and the color will be uneven.
3. Pour water, sugar and maltose into the pot in turn, and simmer until 140 degrees. It is faster to reach 1 10 degrees, but the temperature rises slowly afterwards.
4. Boil the sugar halfway, sit in a pot of hot water, melt the butter and take it out. The water in the pot is put in boiling water.
5. When the sugar is almost cooked to 125 degrees, take the egg white out of the refrigerator and send it to harden.
6. When the sugar is boiled to 140 degrees, sit the beaten egg white basin in hot water, slowly pour the cooked syrup into the beaten egg white, and continue beating the egg white at the same time. Be careful not to pour syrup on your head. The egg bowl will rotate in the water when it is made, which is good and will be beneficial to the even distribution of syrup.
7. Beat until the egg sugar solution is very thick, and slowly pour in the butter to continue beating.
8. Pour the milk powder in three times and mix well. Because the amount of milk powder is particularly large, it will feel uneven at first. Don't stop until the milk powder is completely mixed. At this time, the amount of egg sugar will feel much less, but it will be sticky, so the taste will be tough.
9. Pour peanuts, stir well, and pour them on a non-stick pan pad or oil paper.
10. flatten the surface to 18*28cm, air it for a while, and then cut it into pieces. Packaging sticky rice paper and alphabet candy paper will look good.