This recipe is the recipe of Fox Jun Jun, which is relatively large and can be done in half.

material

Ingredients: 500g peeled cooked peanuts, 0/00g butter/kloc-,65g egg white, 200g milk powder; ;

Accessories: 70g of water, 200g of sugar, 450g of maltose and 2g of salt.

Maltose nougat

1

Weigh all the raw materials of milk powder, butter and syrup and set aside for later use.

2

Prepare boiled peanuts, preferably peeled, so that the peanuts will not fall off when cutting. /kloc-bake at 0/50 degrees for about 15-20 minutes.

three

You can peel peanuts in this container. A pinch of hand, a shake, peanut coat came down.

four

Boil water+sugar+maltose+a little salt to 140℃ for about 20-30 minutes. It is best not to stir the sugar in the early stage, but to stir it in the later stage. Mixing sugar in the early stage is easy to reverse sand.

five

Many people's cooking temperature does not actually reach 140 degrees. If the sugar is not stirred in time, the internal temperature will not disperse and the temperature will be artificially high. In fact, it does not reach 140 degrees, so it is correct to stabilize the temperature after repeated stirring. Otherwise the sugar will be soft. The syrup in this picture has reached 140℃.

six

Put the egg white basin into hot water, immediately pour the boiled sugar solution into the egg white, and stir evenly with electric egg beater. Add butter in portions and beat well with electric egg beater.

seven

Add milk powder and stir well. If the weather is too cold and the sugar is solidified, you can put the basin back in hot water.

eight

Add peanuts and stir well with a shovel or chopsticks.

nine

Mix well and operate on the tarpaulin. It is more convenient to pinch the sugar by hand and shape it by the way.

10

Sugar can be cut when it is cold, but it can be cooled at room temperature, and the surface will feel wet when it is put in the refrigerator.

1 1

Let it cool and start cutting sugar.

12

Cut sugar.

13

Fresh nougat!

skill

Prepare a pot of hot water, which is needed when adding egg white to syrup. Get everything ready, or you will be in a hurry.