Chinese Food
Peanut nougat
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When talking about nougat, the first thing flashed back to my mind was when I was a child. In the new year's candy box, I carefully picked out the cubes of nougat and hid them in my pocket. When I played with the children, I shared the sweetness and fragrance. Talking about handmade candy. Last year, mm said that she would make it by herself. Later, she opened 85 ° C here. The nougat in it was delicious. But it was expensive. Then it blew in a gust of wind to make nougat. I couldn't hold on to it
Cooking ingredients
Cooking Steps
Step1:It is characterized by a large amount of milk powder. The commercially available nougat has a strong milk flavor when it is put into the mouth. But it has no aftertaste. It must be mixed with milk essence. Of course, this should be abandoned. The sugar content in the formula decreased, and the sweetness decreased with the increase of peanut kernel. The overall taste is very good. Mm in the group can't wait to come to my home to learn from the difficulties of making syrup. It must be boiled to 140 degrees. It's easy to have a thermometer. The pot must be double bottomed or enameled. In short, the thick pot is the best. It's more evenly heated. Thin pots often have Caramel on the bottom. The top is not hot. Some people say it takes an hour to boil sugar. My diamond milk pot takes 20 minutes. Corn syrup is better than maltose. The color is lighter. The sugar of the finished product is whiter.
Step2:Production process - peanuts are roasted at 150 degrees, dried and peeled. If it's fried, the peanuts touch the pot a little. The color will be uneven.
Step3:Pour water, sugar and maltose into the pot and cook to 140 ℃. It's faster to 110 degrees, but then the temperature rises very slowly.
Step4:In the middle of the boiling sugar, sit in a pot of hot water. Melt the butter and take it out. The water in the pot remains boiling.
Step5:When the sugar is about 125 degrees, take the egg white out of the refrigerator and beat it until stiff.
Step6:When the sugar is 140 degrees, sit the beaten egg white basin in hot water. Slowly pour the syrup into the beaten egg white. At the same time, continue to beat the egg white. Be careful not to pour syrup on the beater. In the process of whisking, the egg basin will rotate in the water, which is good for the uniform distribution of syrup.
Step7:Beat until the sugar is very thick. Slowly pour in the butter and continue beating.
Step8:Pour in milk powder three times. Beat evenly. Because the amount of milk powder is very large. At the beginning, you will feel uneven. Don't stop. Until the milk powder is fully integrated. At this time, the amount of egg sugar liquid will be reduced a lot. But it will also be more viscous. This taste will be tough.
Step9:Pour in peanuts. Stir well. Pour on a non stick pad or oilpaper.
Step10:Flatten the surface to 18 * 28cm. After a little air, cut into pieces. Well packed glutinous rice paper and letter sugar paper will be beautiful.
Cooking tips:It can be seen that in the early stage of the production, syrup is mainly boiled. In the later stage, syrup is poured and then it is sent by sitting in hot water all the time. If there is no syrup thermometer, prepare a bowl of ice water. Dip the syrup with chopsticks and drop it into the ice water. If the syrup can form a hard sugar bead, it means that it is well cooked. Don't stir the syrup in the middle. When boiling syrup and boiling water, do not turn on the exhaust fan in the kitchen. Keep the environment warm for the operation in the back of the day. All the used utensils are easy to clean after soaking in water for 30 minutes. There are skills in making delicious dishes.
