Chinese Food
Peanut nougat (boiled sugar version)
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Nougat is a compulsory course for novice bakers. But I refused to try it because I don't like high sugar and high oil food. This time, I saw that my friend's nougat recipe was a little bit touched. So I tried to make the simplest peanut nougat. The first operation was a bit hectic. Fortunately, the considerate Mr. always assisted from the side. Only then did he have the final product. The nougat made by myself is made of exquisite materials, so the milk is full of fragrance. Another reason is that it was helped by my husband. In a kitchen experience, I finished a pleasant emotional exchange by the way. This is the life with temperature. -
Cooking ingredients
Cooking Steps
Step1:Due to the high temperature requirement in the production process of nougat, it must be done in one go. So please read the recipe and listen to all the procedures before you start. In addition, we need to prepare all raw materials and tools in advance. The tools needed are oven, egg beating basin, egg beater, electronic scale, oilcloth, baking tray (preferably cake tray), rolling pin, scraper, scraper, thermometer. First deal with the peanuts. Preheat the oven to 150 degrees. Spread the peanuts evenly on the baking plate. Bake in the oven for 20 minutes.
Step2:The roasted peanuts are cool enough.
Step3:Rub the peanut skin with your fingers.
Step4:Pour the rubbed peanut kernels into the medium mesh washing basket. With both hands holding the basket, sieve left and right. Then most of the peanut skins can be sifted. Before the official start of nougat, put the peeled peanut kernel in the preheated oven of 100 ℃ for heat preservation. Only keep the temperature of peanut to avoid its non fusion with syrup, which will lead to loose falling during nougat cutting.
Step5:Weigh all raw materials. Put butter in a bowl and sit in hot water until it melts. Keep it still.
Step6:Take a thick saucepan. Pour salt, sugar, water and water together into the pan. Heat over low heat. Heat and stir until syrup boils. Put thermometer in to measure temperature.
Step7:When the syrup temperature rises to 120 degrees, you can start to beat the egg white. Add sugar to the egg white. Beat at a low - medium - high speed until it is dry and foamy.
Step8:Syrup heats up very slowly, so don't worry about overcooking the sugar when you pass the egg white. Turn off the fire when the syrup temperature rises to 140.
Step9:Put a wet rag under the bottom of the egg beater to prevent it from slipping. Beat the egg beater for several times to avoid its defoaming. Then move the egg with one hand. Pour the syrup into it at medium speed with the other hand. Beat while pouring. Note that the speed of syrup pouring should not be too fast or too slow. Too fast leads to protein defoaming. Too slow leads to syrup cooling and coagulation. It is not appropriate. At this time, protein beating will feel resistance. It means that syrup and protein are beginning to combine.
Step10:Forgive me for being so busy. So I'm missing the picture. After the syrup is added, add the butter into the protein cream three times. Beat well. Then pour the milk powde
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Cooking tips:There are skills in making delicious dishes.
