Materials:

(1) water100g malt 550g sugar100g salt 5g cream100g.

38g of water, 38g of protein cream and 50g of sugar.

Cream100g

Milk powder175g

500 grams of peanuts.

Exercise 1:

Put the peanuts in an oven at 100 degree to keep warm.

Exercise 2:

(a) Heat and boil the material to 125 degrees (drop it into water to form a lump)

Exercise 3:

(b) Beat the material until it dries and bubbles.

Practice 4:

Add the material (a) into the material (b) and stir it evenly, then add the materials (c), (d) and (e) in turn.

Practice 5:

Put in a baking tray, shape and flatten, and cut into pieces.

Remarks:

Nougat needs to be stirred by a dough mixing machine. Hand-held electric mixers generally lack horsepower, and all materials cannot be mixed evenly after being added.

Another practice shows that:

Step one:

First of all, nuts, including pine nuts, pumpkin seeds and peanuts, can be baked at different temperatures and for different times to produce their unique fragrance.

Step two:

After sugar and maltose are mixed, cook with slow fire. Temperature control is very important to the soft and hard taste of nougat. Need to adjust the temperature of the day, accurate heat and temperature is the secret of nougat delicious.

Step 3:

Select imported New Zealand cream to make nougat have a strong milk flavor, add it to the foamed egg white, mix it with malt syrup at a moderate temperature, and then stir the baked fried fruit together.

Step 4:

After stirring until it doesn't touch hands, flatten the raw materials and cut them into small pieces, which is delicious nougat.