Cooking Steps

1. 

   Step1:Prepare all the ingredients. Weigh the ingredients. Avoid being in a hurry when making them.

2. 

   Step2:Put the peanuts in the oven. 150 ℃ and half an hour. Bake the peanuts

3. 

   Step3:The peanuts peel off well after roasting. Rub them with both hands. Peel the peeled peanuts. Keep the peanuts warm all the time. Don't cool them. Keep them warm in the oven all the time

4. 

   Step4:Mix 20g of protein with 13g of white granulated sugar. Whisk until it's eight to distribute. It's OK to have a small soft corner

5. 

   Step5:Mix 100g white granulated sugar, 30g water, 200g water and 2G salt. Put them in the pot and cook them to 135-136 degrees. In summer, they are a little higher than in winter. Please note - if the temperature is not enough, the nougat will not form. Make sure the temperature is a little higher than 135 degrees. When heating, stir syrup later. Especially the syrup beside the pot, do not burn. Do not change color. Be patient.

6. 

   Step6:The boiled syrup is basically like this. It's very thick. It's boiling all the time. Tips syrup is white and nearly transparent. Because the light is yellow, it looks yellow

7. 

   Step7:Pour the cooked syrup into the beaten protein. Beat it evenly with the eggbeater. The scraper can be used to scrape the syrup attached to the wall of the bowl. The syrup temperature is very high. Pay attention to safety. In addition, if it is cold, sit the container in a basin of warm water. In this way, the syrup attached to the wall of the bowl is easier to scrape off

8. 

   Step8:Add 34 grams of butter and stir evenly. If this step is slow and the syrup is cold, please do not use a small power eggbeater. It is easy to damage. You can sit in a hot water basin and let the syrup warm. Or you can use a scraper to mix well. But the time is longer

9. 

   Step9:Add 38 grams of milk powder and stir evenly. The precautions are the same as abov

10. 

    Step10:Add cooked peanuts and stir well. The ideal state of sugar after adding peanuts is no longer touching the wall of the bowl

11. 

    Step11:This is the ideal state of sugar at this time. It's soft. It's not sticky. It doesn't even touch your fingers. You can fold it directly in the non stick baking tray with gloves on. The more times you fold it, the smoother the nougat tastes

12. 

    Step12:Laminated nougat. Flatten and reshape under plate pressur

13. 

    Step13:When it's still warm, it's easier to cut.

14. 

    Step14:Cut the nougat into even sized pieces.

15. 

    Step15:You can buy nice candy paper. Decorate cand

16. 

    Step16:Well done.