Chinese Food
[peanut nougat] light cream version
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The second time I made nougat was the original cream version. I used the original formula honestly. When I was boiling the sugar, I was able to boil it to nearly 136 degrees. As a result, I was in a hurry for several times, which delayed the time of turning off the fire. I guess the final temperature might be 140 degrees, right? Maybe.. Anyway, it's called a hard cake. It can't be cut. It's better to put it in the oven and bake it a little before you can barely cut small pieces.. Materials: peanut 188g, light cream 500g, water malt 250g, sugar 113g, salt 3G, butter 7g
Cooking ingredients
Cooking Steps
Step1:Pour the peanuts into the frying pa
Step2:Stir fry over low hea
Step3:Stir fry and let cool slightly. Then rub off the peanut skin by hand. Peel and keep the peanut for use
Step4:Cream, sugar, water and salt together into a non stick po
Step5:Heating on a small fir
Step6:Keep stirrin
Step7:Start to measure with a thermometer when it is in a relatively viscous state. Turn off the fire when the temperature reaches about 136 degrees
Step8:At this time, the syrup is very thick
Step9:Add butte
Step10:Mix wel
Step11:Pour in peanut
Step12:Continue mixing evenl
Step13:Then pour it into a non stick baking pa
Step14:Flatten surfac
Step15:Let it cool and cut into piece
Step16:Finished product drawin
Step17:Finished product drawin
Step18:Finished product drawin
Cooking tips:1. When frying peanuts, pay attention to the heat. Don't use a big fire. Otherwise, it's easy to fry; 2. When boiling the sugar solution, turn off the fire as soon as the temperature reaches. Otherwise, the temperature will be higher. The sugar wine will be very hard; 3. The baking tray used in shaping must not be stained with the baking tray, or it will be very troublesome later; 4. Don't wait until it's completely cool and then cut the pieces. At that time, it's hard. It's not easy to cut; there are skills in making delicious dishes.
