Chinese Food
Stewed nougat
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It's new year's day. Make some nougat. Let your friends and relatives taste your craft. The nougat made by myself is rich in milk flavor and a lot of peanuts. It's sweet to satisfy every mouthful. It's just right to make a pan of Sanneng golden baking plate
Cooking ingredients
Cooking Steps
Step1:Prepare all the materials. Bake the peanuts in advance and then peel them. Then heat them in the electric cooker. You can also put them in the oven for heat preservation. It's easier to mix them with sugar at that time (forget to pat the water in the picture
Step2:Butter can be melted into water in hot water. It can be kept warm in hot water all the time. Water can be hot. Before pouring syrup, you can use this pot to heat protein. My protein pot is just right on the pot. The pot can only be big but not small
Step3:Put the sugar, water, maltose and salt into the small milk pot. I use an electric pottery stove. It's 1300 degrees. Don't move the syrup first. Let it boil by itself. If you stir it now, the sugar is easy to return to the sand. Then you will lose here
Step4:When the syrup is boiled, reduce the temperature. I'm boiling it at 500 ℃. Put in the thermometer at this time and stir it while boiling
Step5:This is the state of syrup at 121 ℃. When the syrup rises to 125 ℃, it can kill the protein
Step6:Add 20 g of fine sugar into the protein twice. Beat until it's stiff. But don't beat it. It's hard to stir after beating. Put it aside when it's passed
Step7:Now the syrup temperature is 132 ℃. Generally, it should be over 135 ℃. When the sugar temperature reaches 135 ℃, take the butter out of the pot. Sit on the egg beater. Keep the protein and the protein pot at the same temperature. Then the syrup will not agglomerate when poured in. For the sake of safety, I boil it to 140 ℃. If you can't reach the temperature, the sugar will be soft and sticky
Step8:Boil the syrup to 140 ℃ and leave it on the fire. Immediately put it on the electric stove in the egg basin. Adjust the temperature to a high point. Beat the egg white again in the egg basin. Then pour the syrup all over the egg white. Speed up. If there is a small amount of syrup in the pot, don't use it. Turn the egg beater to the maximum gear and speed up. Until the protein becomes a thick liquid. Add the butter into the egg white three times and mix evenly
Step9:Pour milk powder in one time. Use a scraper or a wooden spatula to mix evenly from bottom to top
Step10:Pour in the peanuts with heat preservation. Stir. Let the syrup cover the peanuts
Step11:Dig out the sugar and put it in the golden baking tray. Wear disposable gloves at this time. Then put some butter in the butter bowl to prevent sticking (the speed of pouring butter is fast. There will be residues in the bowl). Rub the nougat vigorously to make the distribution of peanuts more even
Step12:Under the baking tra
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Cooking tips:1 syrup must be boiled to 135 ℃ or above. For the sake of safety, 138 ℃ is the minimum. This is the stable temperature after repeated mixing. 2. The water in the protein basin should be hot. Before pouring syrup, make sure that the protein basin is hot and has temperature. Otherwise, the syrup will agglomerate. 3. Boil the syrup pot and beat the egg basin and wash them directly with water. Wash them after an hour. At this time, the sugar melts into the water, which is good for washing and cooking There are skills in eating.
