Chinese Food
Peanut nougat
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Not too long ago. There was a post hazelnut chocolate nougat on my blog. That candy is not really nougat. It's a very hard and crisp one. Today's one is the real nougat. It's the most familiar peanut nougat. I can't describe the taste of nougat. It's fragrant and sweet. You can feel a lot of satisfaction every time you chew it. However, when we used to eat Calvin as a kid, it is not so tasty now. The flavor of flavor is too obvious. Now, everyone is interested in buying pure handmade calf candy from Taiwan, or making it at home. The former, the price is really not affordable. The latter, good quality and cheap materials are enough. Which one do you choose?
Cooking ingredients
Cooking Steps
Step1:Put the raw peanuts in the middle layer of the preheated oven with the temperature of 170 degrees. Bake for about 8 minutes. Bake out the fragrance until the peanuts are slightly cracked in the red coat. Then take out the peanuts for standby (or fry for a few minutes in a small wok until they are cooked).
Step2:Pour the granulated sugar, maltose, honey and water into the milk pot. Heat it over a low heat to make the granulated sugar completely dissolved. Reheat to boiling and simmer on low heat for a while.
Step3:While boiling syrup, use the beater to beat the egg white to the degree of hard foaming (lift the beater. The protein can pull out the upright sharp corner).
Step4:Boil the syrup to 140 ℃. (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.). While using the eggbeater to quickly whisk the egg white, pour the boiling syrup into the egg white immediately.
Step5:Pour in all syrup, continue to beat for a while, and turn into the thick and smooth state as shown in the figure.
Step6:Pour in the peanuts prepared in the first step. Stir well.
Step7:Prepare a heat-resistant oilcloth. Spread the sugar mixed in step 6 on the oilcloth.
Step8:Cover with another oilcloth. Roll the sugar into pieces with a rolling pin. Then wait for the sugar to cool and harden. After hardening, remove the oilcloth and cut the sugar into small pieces with a knife.
Cooking tips:1. Make 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 enough temperature, the nougat will be too soft and sticky after cooling. If the syrup is overcooked, the nougat will be too hard and even burnt. Therefore, when boiling syrup, you must use a small fire. Drop the syrup into the water. If the syrup can form a hard little sugar bead after cooling in the water, it means that it is cooked. At this time, immediately pour the syrup into the beaten protein. 2. Do not buy the processed peanut with seasoning (such as salt baked peanut, garlic peanut, etc.) that is sold in the market. Buy the raw peanut with good quality directly, bake it in the oven, and the nougat made will have the original flavor of peanut. Peanuts can be replaced by almonds, cashews, pistachios and other nuts. Different flavors of nougat can be made according to personal preferences. 3. A good nougat will show different performance according to different room temperature
