Cooking Steps

1. 

   Step1:The red peanuts were roasted for 1520 minutes in an oven of 180 degrees. During the roasting period, the peanuts were constantly turned until they were well baked and evenly colored. In principle, the colored peanuts were more fragrant. Peel the ripe peanuts for use. In winter, the sugar is hard. It can keep the peanut warm at low temperature. This is a better way to operate.

2. 

   Step2:Mix material A. beat with electric beater until slightly sticky. Add B and continue to beat until white, with obvious lines. Set aside.

3. 

   Step3:Fight like thi

4. 

   Step4:Boiling sugar is the key. The soft hardness of nougat is also related to the boiling water. The sugar with low temperature is soft and easy to melt. The temperature is too high. The taste of sugar is hard and bad. OK. How to cook it. Boil the mixture of c-material to 142 ℃ and leave it on fire. (necessary food thermometer. It can be used in many places). You can cook it quickly on fire first. When the temperature reaches 120 ℃ (the sugar temperature is very strange. Sometimes it stops for a long time. Don't worry. Once the temperature is also very fast), you can adjust the fire power properly. When it reaches (137142 ℃, adjust it at your room temperature) and leave the fire, add the butter and stir until the butter melts. About temperature. The higher the temperature, the harder the taste of sugar. The hotter the weather, the higher the temperature. And the real temperature. Don't touch the bottom of the pot with this thermometer. Take a look with your hand and touch the liquid to measure the temperature.

5. 

   Step5:Pour the syrup into the beaten protein and stir it quickly with a wooden spatula. Then add the milk powder. (the milk powder I use does not contain sugar. The milk powder with sweet fat will increase the sweetness of nougat accordingly.) pour the peanut. Use silica gel pad to remove the bubbles in the sugar. Use butter paper on the baking tray to roll out the thickness you are satisfied with. When the temperature drops to the hand temperature, the sugar will not stick to the hand. Use a baking tray of appropriate height to roll out the thickness. Then the thickness is appropriate. The sugar cut out is also beautifu

6. 

   Step6:Cotton gloves are for non scalding. Disposable gloves are for non staining

7. 

   Step7:Finally put it in the baking pa

8. 

   Step8:Cut small bar firs

9. 

   Step9:Cut again. Pac

10. 

    Step10:The effect of sugar bag