Chinese Food
From then on, the mouth can't be idle. Stewed nougat
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There are two ways to make nougat. One is the marshmallow version and the other is the boiling version. The common way is to make it with marshmallow, because it is convenient and quick, but the taste is soft. The flavor and taste of nougat are not as good as the boiling version. Today, let's make the nougat for boiling sugar. As long as the syrup is good, it will fail.
Cooking ingredients
Cooking Steps
Step1:(here I use half of the formula to make it. But I suggest you follow the formula. Don't reduce it. Because half of the formula is too little protein. It's difficult to beat. When pouring in syrup, sugar will easily stick to the cylinder wall. It's the same as what I do below. So I suggest you do it according to the amount of ingredients. It's easier to operate.) 1. First, let's bake the peanuts in the oven at 150 ℃ for about 20 minutes. It's OK to bake them until they smell fragrant. No need to take them out. Keep them warm in the oven. If they are peanuts with skin, they should be taken out after baking. Keep them warm in the oven. Keep the nuts warm or they won't stick to the suga
Step2:2. Let's prepare other materials. Put butter and peanuts together. Turn them into liquid and keep them warm. Warm maltose in advance and soak it soft.
Step3:3. Maltose is softened by sitting in warm water. It is easy to take out.
Step4:4. Put the syrup into the pot. Stir it with a scraper.
Step5:5. Moderate heat to 145 degrees. Many people here will have psychological pressure. They are afraid of scorching. Don't be afraid. The gelatinization temperature of sugar is relatively high. When the sugar reaches 110 degrees, it starts to rise slowly. Wait patiently. When the sugar boils to about 120, we can start to kill the protein. (it is suggested that you buy a better thermometer. Some thermometers will turn off automatically when they reach 110 degrees. Or they are not accurate. Don't buy this one in the picture.
Step6:Beat the protein to the fisheye shape. Add sugar in several times.
Step7:The second sugar can be added when the protein is in the shape of a fine bubble. The last sugar can be added when the protein is in a more delicate and striated state.
Step8:Dry foaming.
Step9:The cook adjusts the medium speed. Pour the syrup which has been boiled to 145 degrees into the cylinder wall. Be careful not to pour it onto the beater's head. Otherwise, the cylinder wall will be splashed. It will also be brushed. (let's talk about it here. Syrup must be boiled to 145 ℃. The temperature of syrup is enough to make nougat hard and dry. If you want to be soft, you can boil to 135 ℃. But the surface is a little wet. It's not easy to preserve.)
Step10:Mix well.
Step11:It's OK to lift the beater in such a ribbon shape.
Step12:Take out the liquid butter at this time. It is divided into two part
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Cooking tips:1. Here I use half of the formula to make it. But I suggest you follow the formula. Don't reduce it. Because there is too little protein in half of the formula. It's difficult to beat. When pouring in syrup, sugar will easily stick to the cylinder wall. It's the same as what I do below. So I suggest you do it according to the amount of ingredients. It's easier to operate. 2. Keep the nuts warm. Otherwise, the sugar will not stick. 3. I suggest you buy a better thermometer. Some thermometers will turn off automatically when they reach 110 degrees. Or they are not accurate. Don't buy this one in the picture. 4. The syrup must be boiled to 145 ℃. The temperature of the syrup is enough to make the nougat hard and dry. If you want to eat soft, you can boil to 135 ℃. But the surface is a little wet. It is not easy to preserve. 5. If there is solidified syrup on the cylinder wall, don't scrape it off. Avoid it. There are skills in making delicious dishes.
