Chinese Food
Cranberry peanut nougat
(91278 views)
I like the matching of peanuts and cranberries. The sour and sweet taste of cranberries neutralizes the sweetness of nougat. It also adds a festive color to nougat. This time I used nanru peanut. I feel it is more delicious than the original peanut.
Cooking ingredients
Cooking Steps
Step1:After the peanuts are undressed, roll them with a rolling pin and place them in the oven at 100 ℃ for heat preservation. Cranberries are also cut into pieces.
Step2:Take the non stick pot. Add the butter. Heat it to boil.
Step3:Put in the marshmallows.
Step4:Continue to heat on a low heat. Stir continuously with a high temperature resistant silica gel shovel until the marshmallow dissolves and starts to draw.
Step5:Pour in milk powder.
Step6:Continue mixin
Step7:Turn off the heat. Pour in peanuts, cranberries and sesame.
Step8:Keep mixing.
Step9:Pour in the nonstick baking tray. If there is no nonstick baking tray, it is recommended to pad with oilpaper and oilcloth. Use a rolling pin to smooth out the oil paper.
Step10:When it's a little cooler, Microsoft moves it out of the oven.
Step11:Cut it into the size you like (I personally prefer a thick and square appearance).
Step12:Finished product drawin
Step13:Finished product drawin
Step14:Finished product drawin
Cooking tips:1. The marshmallows must be melted completely and poured into milk powder when drawing. If you add the marshmallows too early, it will be soft and sticky. But if you stir fry the marshmallows too much, the sugar will be hard. 2. When you cut sugar, you need to control the temperature. When it's a little cold, it's easy to cut. It's not sticky or hard enough to cut. There are skills in making delicious dishes.
