1. Prepare all materials in advance
2. Peel the peanuts and use a rolling pin to smash into four petals. Bake at 160 degrees for about 15 minutes.
3. Cranberry chopped
4. The toaster starts the stir-frying program
5. Add butter when the bucket is hot
6. Heat the butter until completely melted
7. Add marshmallows and continue to stir fry
8. Stir fry until the marshmallows are completely melted, and cook for two more minutes to make the taste stronger. You can use a spatula to help you stir in the middle.
9. Then add milk powder
10. Continue to stir fry evenly
11. Add peanuts and cranberries prepared in advance
12. Continue to stir fry evenly
13. Control the time for making nougat, it is best to finish the program just before the nougat can be baked, and the softness and hardness of the nougat will be just right.
14. Then pour the sugar into the plastic tray
15. When cooled to a warm state, wear gloves and knead for 80 times to make the sugar more chewy
16. Cover with greased paper and use a rolling pin to assist in shaping
17. The shaped nougat has a smooth surface, continue to cover it with greased paper and put it in the refrigerator until it is completely cooled
18. The cooled sugar is demoulded with a spatula, and then it can be cut into pieces
19. Wrap in sugar paper, nougat is easier to store
Tips:1. If you want to make other flavors, you can replace peanuts and cranberries with other roasted nuts, matcha flavor or chocolate flavor, just replace the milk powder in the same amount
2. Almond walnut sesame flavor formula: marshmallow: 180g, butter: 40g, milk powder: 100g, walnut almond: 150g, sesame: 20g
3. For the matcha flavor, use 10 grams of matcha powder.
4. I use President's butter, German full-fat milk powder, and Rocky Mountain marshmallows. Remember that marshmallows can only be used in plain white, milk powder cannot be used with baby milk powder, which will have a fishy smell
5. I used the PE9600WT bread machine stir-fry program to make
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