Chinese Food
Peanut nougat (maltose version)
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I didn't want to make this candy at first. Years ago, everyone was doing it. My friends were swiping the screen. Later, I thought it would be new year's day. Make some for the children at home. After all, I made it healthier. It's just that this butter doesn't consume much. It can also consume the maltose left over from last year's moon cake making. A whole box. Otherwise, it's useless. It's wasted. It's said that maltose tastes good, but it's troublesome to boil it. It doesn't matter. It's better to make use of the raw materials that we have at home. It's not necessary to go out and buy them. This one is not very sweet. I don't like it too sweet. And the milk powder I use is Nestle's sweet milk powder. It also has sweetness. The product is rich in milk flavor, mixed with peanut flavor. It's delicious.
Cooking ingredients
Cooking Steps
Step1:Put the peanuts in the oven and bake for about 5 minutes at 150 ℃. Rub off the red coat. Set aside. It's better to rub the peanuts in hal
Step2:Raw material weighin
Step3:Salt free butter can be softened or melted into liquid state. Preheat the oven to 100 ℃. Put the cooked peanut kernel into the baking tray for heat preservation. Prepare the protein. Put it in a big bowl.
Step4:Beat the egg white with an electric beater until it's hard to foam. Set aside. It's better to beat the protein well in advance and then boil the syrup. Because boiling syrup must be watched. If boiling syrup takes too long, the protein prepared in advance will be separated. Just use the eggbeater to stir again for 10 seconds to restore smoothnes
Step5:Put maltose, sugar, salt and water into a thick stainless steel pot. Heat it to boiling over medium heat. Adjust the medium heat. Heat it while stirring. It is mainly used to make the syrup temperature uniform and prevent the local temperature from being too high. The measured temperature is not accurate. Cook it to over 135 ℃. It's better to 140 ℃. About 20 minutes. Note that the temperature must be over 135 ℃. To be on the safe side, I always cook it to 140 ℃. Turn off the fire. This process is critical. Be patient. The temperature of boiling sugar must be in place.
Step6:Pour the beaten protein into the boiling syrup pot. Stir. Add the butter. Continue to beat evenly with the electric whisk. Add milk powder. Stir quickly with a wooden spatula or a hard scraper. Pay attention not to use the electric beater in this step. Otherwise, it will completely stick together.
Step7:Add the cooked peanuts. Mix well with a silica gel or wood spatula. These steps should be quick. Otherwise, it will be difficult to operate.
Step8:Pour in the metal plate. You can use the oilcloth to knead sugar and peanuts. Use the scraper to gather until it is difficult to press. Shape into a square
Step9:Cool and cut into pieces. O
Cooking tips:1. Make sure to boil syrup in a thick saucepan. It's not easy to boil syrup and paste it on the bottom of the pan. Keep stirring when boiling sugar. 2. The boiling sugar is generally between 135140 degrees. The soft hardness of the sugar is moderate. The sugar made at a low temperature is too soft. It's painful to cut. It's sticky everywhere. When the temperature is high, the sugar will be very hard. It's hard to cut. It can't bite. 3. Put all the sugar boiling pots, scrapers and thermometers in the pot. Boil a pot of boiling water. It's easy to wash. 4. The best way to try without a thermometer is to look at the state. The thermometer is not necessarily omnipotent. After the syrup boils, there will be big bubbles in the pot. In a moment, it will become dense bubbles. In another 12 minutes, it will be almost OK. The time depends on the fire power. You can prepare a chopstick and a bowl of cold water. When the syrup is ready, dip it in syrup and put it in cold water. If the syrup becomes hard and crisp, it will be good. When measuring the temperature, the thermometer should be inserted in the syrup instead of the edge or bottom of the pot.
