Cooking Steps

1. 

   Step1:Pre bake nuts. If it's a nut that's cooked by itself, put it directly into the oven and bake at 120 ℃ for heat preservation. If the nut is raw, bake it at 150 ℃ for 25 minutes until it is cooked. Then heat it at 120 ℃. At the same time. Boil a pot of water. It will be used in step 4 water separation heating.

2. 

   Step2:Put the egg whites in the beating bowl. Beat them with the electric mixer at high speed until they are dry with small sharp corners. Please make sure that there is no oil or water in the basin and the eggbeater. Otherwise, you will not be able to beat it. There is no sugar in the egg white in this step, so the egg white is a little soft compared with the egg white in Qifeng. It doesn't matter.

3. 

   Step3:Pour water, sugar and maltose into the small pot. Put the needle thermometer in place. Fire and heat.

4. 

   Step4:Cook and stir slowly. Watch the thermometer closely. Generally speaking, it's fast from room temperature to 100 ℃. It's slow from 100120 ℃. Patience is needed. But above 120 ℃, the temperature is getting super fast again. Please adjust the small fire power. Keep stirring. Pay close attention to the thermometer. Boil until the thermometer shows 140 ℃. Leave the fire immediately. Pour the syrup into the egg white. At the same time, use the hot water just boiled to make the effect of water insulation. Soak the egg beating basin with syrup and egg white in it. Immediately use the egg beater at the highest speed and stir evenly.

5. 

   Step5:Add the butter cut into small pieces. Continue to beat evenly. Please take hot water all the way.

6. 

   Step6:Then add the milk powder. Continue to stir evenly.

7. 

   Step7:Pour in peanuts at 120 ℃. Stir well with a scraper. Pour sugar onto the mold.

8. 

   Step8:After flattening, lay a piece of oil paper on it, roll it with a small rolling pin until the whole mold is covered, and then wait for it to cool down.

9. 

   Step9:After cooling, it's easy to remove the oilpaper. Cut into small pieces. Wrap them in sugar paper