Chinese Food
Boiled peanut nougat
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The sugar version is a large amount of air mixed into the egg whites during the process. It forms a bubble adsorption layer with many bubbles and stable. Slowly, the syrup that has been boiled to a certain concentration and temperature is poured into the cream. When the egg whisk is stirred and stirred at high speed, the syrup and milk powder and butter are evenly distributed in the protein foam. Firmness. In order to improve the hardness and taste of sugar, add nuts or nuts and mix them together to make peanut nougat, almond nougat, cranberry nougat and other flavors. The boiled nougat has a strong milk flavor and rich nuts. It's delicious without sticking teeth. The more you chew, the more fragrant it is. The original nougat is clean and white. You can also mix some Matcha powder and cocoa powder in the milk powder to make nougat with Matcha flavor or cocoa flavor. Today's nougat with peanuts is made for you.
Cooking ingredients
Cooking Steps
Step1:First, we bake the peanuts. Preheat the oven in advance. Spread the peanuts evenly on the baking tray.
Step2:Bake the peanuts in the preheated oven at 150 ℃ for 20 minutes. I only lay a thin layer of peanuts here. If there are many roasts in one plate, please wear the anti scalding hand to remove the baking plate halfway. Shake the peanuts up and down. Then the peanuts will be cooked evenly.
Step3:The baking is over. Take out the baking tray. If it's not hot, remove the peanut skin. Easy to go to Peanut Skin Tips - take the peanuts to the outside. Shake the baking tray. Peanut skin will fly away with the wind.
Step4:Before boiling syrup, we should prepare the materials and tools we need. Before novices do it, it's better to watch recipes or videos several times online. Baidu has a video of boiling sugar version. Methods and steps should be memorized. All materials and tools are ready. Otherwise, once boiling sugar begins, we will find all kinds of materials and tools. We will be really in a hurry.
Step5:Prepare a non stick pot. Pour in maltose syrup, sugar, salt and purified water. You can also use a thick stainless steel pot.
Step6:Put it on the fire. Turn the medium fire to the minimum fire.
Step7:At this time, prepare another pot to boil. Put butter in a bowl and sit in hot water to melt into liquid.
Step8:When the butter melts, turn off the fire. Keep the butter in hot water all the time.
Step9:The temperature of syrup will rise slowly after boiling to 120 ℃. You should be patient and always turn on the small fire. You can pick up the pot and shake it a few times in the middle of the process. This can make the temperature of syrup even, so as to prevent the local temperature from being too high. The measured temperature is falsely high. The syrup does not need to be stirred constantly during the boiling process. If the stainless steel pot needs to be frequently observed and stirred to prevent the bottom from being burnt.
Step10:When the syrup heats up, start to beat the egg white. Add the fine sugar into the egg white three times to beat it to the hard foaming state. It will take a certain time for the syrup to heat up to 140 ℃, so don't worry. The protein cream must be put in place.
Step11:This is a good egg white cream. When lifting the beater, there will be a small upright point hook. This is similar to the state in which we usually make Qifeng egg white, which is often called dry foaming. The beaten egg white can be refrigerated for future use. It will defoamer when put outside.
Step12:When the syrup is about to be cooked, keep the peanuts warm in the oven. Set the temperature to about 80 degrees.
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Cooking tips:Finally, how to control the soft hardness of nougat - the factor of formula - less sugar and more syrup? The nougat made will be relatively soft. Otherwise, nougat will be harder; the butter in formula is more than milk powder, nougat will be softer, and vice versa. There is not much sugar in this recipe, so it's boiled to 142 degrees when making syrup. Syrup temperature factor - the higher the temperature of syrup boiling, the harder the nougat is made. The lower the temperature, the softer the sugar is. There are also different brands of syrup to adjust the syrup temperature according to the syrup consistency. The weather humidity factor - the higher the air humidity, the softer and slimmer the nougat will be. At this time, the temperature of the syrup needs to be properly boiled up about two degrees. Generally, in summer and Huangmei days with higher humidity, nougat is not suitable for nougat. In winter, nougat made from syrup boiled to 140 degrees will not have problems. There are skills in making delicious dishes.
