I. Materials used
The main ingredient is cotton candy 100g.
Auxiliary milk powder 80g, peanuts (raw) 70g.
Second, practice.
1, peanuts in the oven, 130 degrees, bake for more than ten minutes, remove the red coat, split it in two for later use, or slowly bake it in an oil-free pot.
2. Take a piece of plastic wrap and brush it with oil. Be sure to get ready first, because the later operation needs to be faster than Aauto.
3. Find a bigger container, put cotton candy, spray some water, and put it in the microwave for 40 seconds.
4, marshmallows will become swollen, quickly pour peanuts and milk powder.
5, stirring, very, very sticky, can only be vigorously and quickly stirred evenly, cotton candy will harden when it is cold, and it is even harder to operate.
6. Wrap it in plastic wrap while it is hot and freeze it until it becomes hard.
7. Cut into pieces; Cut into small pieces
Third, cooking skills.
Nougat should be refrigerated. It's too hot to melt easily, so you can sprinkle some powdered sugar on the surface.
Question 2: What should I do if nougat is soft? Just refrigerate it. Nougat should be kept in cold storage, and it will melt easily if it is too hot.
material
The main ingredient is cotton candy 100g.
Auxiliary milk powder 80g, peanuts (raw) 70g.
Self-made nougat method
1, peanuts in the oven, 130 degrees, bake for more than ten minutes, remove the red coat, split it in two for later use, or slowly bake it in an oil-free pot.
2. Take a piece of plastic wrap and brush it with oil. Be sure to get ready first, because the later operation needs to be faster than Aauto.
3. Find a bigger container, put cotton candy, spray some water, and put it in the microwave for 40 seconds.
4, marshmallows will become swollen, quickly pour peanuts and milk powder.
5, stirring, very, very sticky, can only be vigorously and quickly stirred evenly, cotton candy will harden when it is cold, and it is even harder to operate.
6. Wrap it in plastic wrap while it is hot and freeze it until it becomes hard.
7. Cut into pieces; Cut into small pieces
Cooking tips
Nougat should be stored in cold storage. It is easy to melt when the weather is too hot. You can sprinkle some powdered sugar on the surface to prevent adhesion.
Question 3: How to make soft peanut nougat? Making peanut nougat at home is very simple. It can be done in 20 minutes if you have time.
food
Dietary calories: 1382 (calories)
condiments
Fried peanuts 200g.
Almond100g
Methods/steps
1
Fried or bought peanuts, or baked in the oven 140 degrees 10 minutes or so. Spare.
Prepare marshmallows, almonds, butter, milk powder and a pot.
2
Put the butter in a pot, heat it until it melts, and then add the marshmallows. Stir the sugar and butter constantly.
three
After the butter and sugar are completely dissolved, about 5 minutes, turn off the heat, pour in the milk powder, peanuts and almonds, and stir well.
four
When it is completely uniform, pour all the materials into a square or round tray and flatten it.
five
It takes about 1 hour for the whole dish to cool completely. Pour it out and cut it into pieces, which can be packed in a sealed candy box or wrapped in oil paper.
Question 4: How to make marshmallow nougat is really zero difficulty. Choosing the right ingredients and finding your favorite formula is simply a good choice for others to eat.
If the hardness of candy is classified as 10 (cotton candy 1 0, fruit hard candy 10), then the hardness of nougat with this formula is about 4. Soft and easy to cut.
This recipe is for my grandmother. She likes it very much, so I am very happy.
Production time: 30 minutes (excluding packaging time)
material
Peanut kernel100g
Cotton candy 100g
Mild whole milk powder 70g
37 grams of butter
Soft peanut nougat method
Bake (or fry) peanuts, take off your clothes and make peanuts. Method steps of soft peanut nougat 1
Prepare other ingredients. Soft peanut nougat method step 2
Turn the gas stove to low heat, put the butter in the pot and let it melt. Soft peanut nougat method step 3
After all the butter melts, put the marshmallows in the pot. Soft peanut nougat method step 4
After two or three minutes, the marshmallows will gradually melt. Properly stir with a rubber scraper. Soft peanut nougat method step 5
Add milk powder. Soft peanut nougat method step 6
Stir quickly so that the cotton candy and milk powder are evenly mixed together. Soft peanut nougat method step 7
Add peanuts and copy quickly. Soft peanut nougat method step 8
Take out the evenly stirred sugar and put it on a silica gel pad and knead it like a dough, so that peanuts can be distributed more evenly. At this time, the sugar is not very hot, so don't worry ~ Step 9 of soft peanut nougat
Use a rolling pin to roll the kneaded candy to the thickness you think is appropriate. Method steps of soft peanut nougat 10
While there is still residual heat, cut the candy into your favorite size with a knife. Soft peanut nougat step 1 1
Choose some beautiful oiled paper and wrap it up. Ok, treat your friend to a candy.
Question 5: Why is my nougat so hard? How can I make it soft? You can try the following methods:
Delicious peanut nougat
Ingredients: fine sugar 160g, maltose 75g, water 50g, honey 135g, egg white 35g (about 1) and peanut 260g.
Production process:
1. Put the raw peanuts in the middle layer of the oven preheated to 170℃, bake for about 8 minutes, and take them out for later use (or fry them in a wok for a few minutes until they are cooked).
2. Pour the fine sugar, maltose, honey and water into the milk pot, and heat it with low fire to completely dissolve the fine sugar. Heat it again until it boils, and continue to simmer for a while.
3. While boiling the syrup, use the eggbeater to send the egg white to a hard foaming degree (when the eggbeater is lifted, the egg white can pull out the upright sharp corner).
4. Boil the syrup to 140℃. If you don't have a syrup thermometer, prepare a bowl of ice water, dip your chopsticks in syrup and drop it into the ice water. If the syrup can form hard sugar beads, it means it is cooked. While stirring the egg whites quickly, immediately pour the boiled syrup into the egg whites.
5. After all the syrup is poured in, continue to send it for a while and send it into a thick and smooth state as shown in the figure.
6. Pour in the peanuts prepared in the first step and stir well.
7. Prepare a high-temperature resistant tarpaulin and spread the sugar mixed in step 6 on the tarpaulin.
8. Cover with another tarpaulin and roll the sugar into thin slices with a rolling pin. Then wait for the sugar to cool and harden. When it hardens, remove the tarpaulin and cut the sugar into small pieces with a knife.
Tips:
1, making nougat, the most important thing is the temperature of syrup. The temperature of syrup directly determines the quality of nougat we make. If the syrup is not boiled to a sufficient temperature, nougat will be too soft and sticky after cooling. If the syrup is overcooked, nougat will be too hard or even burnt. Therefore, the syrup must be boiled over low heat and dropped into the water. If the syrup can form hard beads after cooling in water, it is ripe. At this time, the syrup is immediately poured into the beaten protein.
2. Don't buy processed peanuts with seasonings on the market (such as salted peanuts and garlic peanuts). As long as you buy good quality raw peanuts and bake them in the oven, nougat will have the original flavor of peanuts. Nuts such as almonds, cashews and pistachios can be used instead of peanuts, and nougats with different flavors can be made according to personal preferences.
3. Nougat will show different hardness and taste according to room temperature. Nougat tastes soft in summer and hard in winter, which is normal and does not affect the quality.
4. Cut nougat and wrap it in sugar paper as soon as possible, or put it in a sealed container to prevent the surface from absorbing moisture and softening.
5. If there is no tarpaulin, you can put the sugar on the oiled chopping board/operating table, and the rolling pin is oiled, and then roll out the sugar (if possible, wear rubber gloves to prevent the sugar from getting hot).
Question 6: How to make soft nougat? Why did I make it so hard? My experience is that after adding peanuts and mixing them evenly, find a tray and spread plastic wrap, put nougat in it and compact it, then freeze it and cut it.
Question 7: How to make soft peanut nougat? I make hard ingredients: main ingredients: cotton candy 100g peanuts 100g milk powder 50g.
Accessories: butter 30g
Question 8: Soft and hard grip of homemade peanut nougat. The most important thing to make nougat is the temperature of syrup. The temperature of syrup directly determines the quality of nougat we make. If the syrup is not boiled to a sufficient temperature, nougat will be too soft and sticky after cooling. If the syrup is overcooked, nougat will be too hard or even burnt. Therefore, the syrup must be boiled over low heat and dropped into the water. If the syrup can form hard beads after cooling in water, it is ripe. At this time, the syrup is immediately poured into the beaten protein.
Nougat will show different hardness and taste according to room temperature. Nougat tastes soft in summer and hard in winter, which is normal and does not affect the quality.
Question 9: How to keep the freshly made nougat from softening? Put it in a cold place.
Question 10: asking for help. Why is my nougat always soft? Hello, it should be the quality problem of the cotton candy I used. Personally, I suggest using Rocky Mountain marshmallows, which are baked at a special time. The sugar is really delicious. Better than Yi Gao. If it is particularly soft, consider whether there is too much butter. The hard thing is too much milk powder. I hope I can help you.