The practice of cotton candy nougat;
Ingredients: cotton candy 300g, butter 100g (butter 90g if hard), peanut 300g, milk powder 200g.
1. peanut oven 150 degrees for 20 minutes;
2. Nougat and butter are melted with low fire;
3. If you like soft taste, you can turn off the fire and put milk powder now;
4. It is this state that likes a slightly harder taste! It takes another two or three minutes to exert extra force;
5. Mix the milk powder evenly. In this step, you can wear disposable gloves and get started directly;
6. In the stirring state, the peanuts are added and stirred in the next step;
7. When setting, you can put it on a silica gel pad, cover it with oil paper and roll it with a rolling pin;
8. Cut into pieces after cooling, wrap them in sugar paper and put them in a candy box.
Extended data:
The final quality characteristics of nougat are toughness, brittleness and sandy. The processing method of crisp and sand sugar is basically the same as that of tough nougat. For sandy nougat, cocoa powder and powdered sugar should be added together with melted stearin. Sandy nougat is made of fresh and pure milk, which is sweet but not greasy.