Chinese Food
Kwai Wan, a quick and simple cocoa flavor peanut, is still buying OUT.
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It seems that chefs are making nougat these days. Are those old nougat brands or handmade nougat in Baodao going to lose their jobs? ha-ha. We can't fall behind. Now I'll buy nougat and eat it for sure. What's more, we can add whatever we want to make. We don't stop adding chili peppers. That's just wayward.
Cooking ingredients
Cooking Steps
Step1:Let's take a picture of the raw materials.
Step2:Heat the pot. Put in the butter. Boil over low heat.
Step3:Melt the butter completely and add the marshmallows.
Step4:Use chopsticks to stir until the marshmallows melt completely (my non stick pot bottom is bigger, so it's better to tilt the pot a little. It's also not easy to have the phenomenon that the center temperature is too big and the color is too deep).
Step5:Add milk powder and cocoa powder.
Step6:Use chopsticks to quickly mix the powder and sugar (say fast. Take photos with your mobile phone at the same time. Is it easy for me? )。 That said, the pot which was full of oil and sugar just now became light in an instant. So if you want to avoid hitting the wall, you must not use it. Touch. Pot.
Step7:Add hot ground peanuts (hot peanuts and sugar are easier to mix).
Step8:Continue to use chopsticks to stir quickly. If you are not afraid of scalding, you can use your hands to assist you. It's just fine skin and tender flesh.
Step9:I forgot to take photos in this step. Borrow the original picture of nougat - put a plastic wrap on the mat in advance. When the sugar is slightly cool (a little too cold, it can't be folded). Put it on the plastic wrap. With the plastic wrap, fold the sugar at different angles for several times. This can not only make the peanut mix more evenly, but also increase the toughness of the sugar (it won't stick when you fold it with the plastic wrap).
Step10:With the help of the scraping panel, the sugar is integrated into a rectangular block about 1 cm thick.
Step11:Wrap it with plastic wrap. Let it dry until it's a little bit soft (I refrigerated it for 10 minutes).
Step12:Put sugar on a clean chopping board (make sure you have a special chopping board for bread and cake at home. Everyone on earth knows that. I'll do more than that). First, cut it lengthwise.
Step13:Cut horizontally (forget to take photos again).
Step14:Put it on a non stick baking tray for packing.
Step15:Pack the sugar paper (I used the method of mashing the sugar with the old brand cattle in Shanghai. Two small braids are the shape of big white rabbit milk candy. We don't copy the big one). Please meet your taste buds. Although a little sugar is added, it's not sweet at all compared with the nougat you bought. If it's not for the sweet and hard to serve Lord like me, it's OK to add another 5g sugar.
Cooking tips:1. what I use is cotton candy from the United States. It's very, very sweet. It doesn't have any flavor. It's worth recommending. 2. The fermented butter smells like a light cheese. I often use it to smear the French stick. It's delicious to make garlic bread. This time, I thought of it for nougat making. If not, it's absolutely OK to use ordinary butter. 3. Because the marshmallow I use is not very sweet, I added 5g of sugar powder. It's not the kind of sugar powder mixed with starch. This kind of sugar powder can be used for decoration, but the sweetness is too low. It's not good for seasoning. I use my own grinder to grind the coarse sugar into powder. 4. Peel peanuts and bake them at 150 ℃ for 15 minutes (a little more fragrant, but not burnt). Roll them with a rolling pin and press them. Keep them in the oven and keep them warm with a fermentation stand. There are skills in making delicious dishes.
