Chinese Food
Stewed nougat
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The nougat version of boiled sugar tastes stronger than the nougat version, but the steps are more complicated and easy to fail. The requirements for egg beaters are also higher. All 250W egg beaters in my family have been scrapped. It is better to use the nougat version if the taste requirements are not particularly high. I asked some of my relatives who have eaten my nougat version that the difference is not big. But I am still the only one Sugar version
Cooking ingredients
Cooking Steps
Step1:Put the syrup in the non stick pot and heat it to 145 ℃. Use a small fire. Don't keep stirring. When it's nearly 145 ℃, stir it a little more. Make all the syrup reach 145 ℃ evenly. Like a soft 140
Step2:When the syrup temperature reaches 120 ℃, it starts to beat the protein until it is hard to foam. The syrup will stay at this temperature for a while
Step3:Boil the syrup and slowly pour it into the protein. After pouring all the syrup, continue to beat for tens of seconds to make the syrup and protein fully fuse
Step4:Heat sugar in hot water. Add butter three times and beat well
Step5:Put on gloves when entering milk powder and mix wel
Step6:Add the peanuts and mix wel
Step7:Cool. Cu
Cooking tips:1. When the syrup is poured into the protein, try not to touch the wall of the pot and the head of the eggbeater, so as not to freeze the syrup. 2. When making black sesame, reduce the proportion of black sesame. 3. You can put about 10 grams of tea powder or cocoa powder to make dishes delicious.
