1. Prepare the cooked peanuts, preferably peeled, so that the peanuts will not fall off when cutting. There is no peeling in the picture. Later, I made them with peeled peanuts. Peeled peanuts bought in the market can be roasted, fried and cooked in a microwave oven. I usually don't bake in oil, 150 degrees 15-20 minutes or so. Because peanuts need heat preservation, warm peanuts and sugar are more likely to be mixed, and cold peanuts are also easy to drop when they contact sugar. I usually start baking peanuts before making sugar, so the peanuts are hot when I use them.
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 waterproof cloth or silicone pad for nougat shaping. Later, I bought a non-stick golden baking tray and set it directly in the baking tray, which is very convenient.
Exercise:
Boil 1, water+sugar+maltose+a little salt to above 135. Usually I cook it to 140 degrees, about 20-30 minutes. Note that the temperature must exceed 135 degrees. To be on the safe side, I always cook it to 140 degrees. I don't have a special thermometer, so I'll just make do with it. ) Supplement: Recently, many students who make sugar asked me why it is still soft when cooked to 135 degrees, because many people actually cook at a temperature below 135 degrees. If the sugar is not stirred in time, the internal temperature will not disperse, resulting in artificially high temperature, which actually does not reach 135 degrees. Therefore, it is correct and safe to stabilize the temperature after repeated stirring.
Many people have different opinions on whether to stir the sugar. Some people say to stir, others say not to stir. I watched a program about boiling sugar before, and the teacher didn't stir it at first, on the grounds that the stirring started because of uneven heating. The sugar water has boiled in some places, but the sugar has not melted in some places, so stirring may cause anti-sand. Wait until all the sugar melts and boils before stirring, because maltose floats easily when cooked in a milk pot, and stirring can prevent it from floating. Moreover, the fire should be small, and the scope of the fire should not be greater than the bottom of the pot, otherwise the sugar on the side of the pot will be easily burnt first. Some people say that it is better to cook sugar in a thick-bottomed pot, because even if it is heated, the sugar on the side of the pot will not be burnt first, but I don't have such a good pot, so I still use the method of stirring in the later stage, not in the early stage.
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. I use a hard metal spoon to mix well.
6. Add peanuts and mix well with a shovel or chopsticks. In this step, I put my claws directly. It is more convenient to operate on oilcloth and knead sugar by hand. By the way, the pictures are wrapped in plastic wrap and shaped in a baking tray. Later, I found that it is not necessary to use plastic wrap, and it is more convenient to rub the tarpaulin.
You can cut sugar when it's cold. I didn't put it in the refrigerator to cool down, because the room temperature is less than 10 degrees, so I put it at room temperature to cool down, and the surface will feel wet when I put it in the refrigerator.
The paper in the third picture is glutinous rice paper, which is first wrapped with glutinous rice paper and then wrapped with oil paper. Instead of buying beautiful candy paper, I used ordinary oiled paper.
This is a picture added later. Cut the sugar and wrap it. The candy made by peeling peanuts looks good and won't come loose when you cut it.
You can see that the peanuts were loose when I cut them, so I ate peanuts while cutting them. ...
This picture shows the contrast between boiling sugar on medium fire and boiling sugar on low fire. On the left is a medium fire. You can see that the right part is neat and the left part is a little soft.
The picture below is an annoying nougat recipe. I think this recipe is more like caramel or toffee ~
It is convenient to operate and tastes a little sticky. I don't know if it's my fault or something, but it's not as delicious as the nougat on it.