Cranberry Peanut Nougat

Name: Cranberry Peanut Nougat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Whole milk powder; 500g Peeled Peanuts; 80g Dried cranberries; 450g maltose; 100g butter; 65g Egg white; 200g Caster sugar; 70g Shimizu; 2g salt

by Q pig baby

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

The Spring Festival is approaching, and there are all kinds of busyness right now. This little weekend, those who love baking are starting to make sugar and biscuits, and I am no exception. My mother-in-law said that I won’t buy candy biscuits this year, and leave it to me to finish, so I bake and bake plate by plate, making nougat in the morning and cookies in the afternoon, and I have a very fulfilling life.
This time I made cranberry nougat, so that the acidity of cranberry neutralizes the sweetness of sugar, and it does not taste too greasy. It’s very picky to make sugar, and it’s not suitable for days that are too hot and humid. Recently, it was either rainy or smog. It was quite a headache. Fortunately, it cleared up yesterday, so I seized the opportunity to complete the project. The homemade nougat is a bit soft and can be bitten off. The nougat bought outside is hard and crunchy. The reason is the sugar used. If you don’t believe me, you can try without maltose. Use rock sugar instead. The sugar made is very hard. Hard and brittle. Before you start making sweets, do the preparations first, or you will get messed up. The tools and ingredients you need are prepared before you start the work, remember!

Baking (roasted peanuts): 150 degrees upper and lower fire, bake for 20 minutes Mold: champagne gold non-stick 11-inch square 28CM cake roll baking pan"

Ingredients

Cranberry Peanut Nougat

1. Preheat the oven up and down at 150 degrees, pour the skinned peanuts into a square baking tray, put them in the middle of the preheated oven, bake for 20 minutes, and take them out.

2. After the peanuts have cooled, peel them and set aside.

3. Dried cranberries are slightly chopped, but not too chopped.

4. Put maltose, caster sugar, salt, and water in a deep pot.

5. Start to simmer the syrup over a medium-to-low heat, without stirring at the beginning.

6. The syrup starts to boil. When the confectioner's sugar is completely melted, you can start stirring. Use a wooden spatula to gently stir back and forth in the middle.

7. When boiling the syrup, boil a pot of hot water and melt the butter over the water at the same time, set aside. Peeled peanuts can also be roasted in the oven for a few minutes and warm up for later use.

8. When the syrup is boiled to 120 degrees, the egg whites will start to be foamed.

9. Simmer until the syrup reaches 145 degrees, then turn off the heat.

10. Whisk the egg whites with a whisk for a few seconds, then put it in a hot water bath, start the whisk at the 5th gear, and pour the syrup quickly at the same time and mix well.

11. Add the melted butter in two portions and beat evenly.

12. Add whole milk powder and mix well.

13. Add warm peanuts, add dried cranberries, put on gloves, and knead the ingredients evenly.

14. Pour the sugar into a non-stick square plate for shaping. Cover the surface with plastic wrap, and then press it with a small rolling pin or flatten it with the help of other tools (I used a sushi mold to press sugar).

15. After the sugar has cooled, it is inverted and released from the mold. It is not sticky and can be poured out easily.

16. Cut the sugar into 1 cm wide strips.

17. Then cut into small pieces.

18. Finally, pack it in a candy bag, seal it with a sealing machine, and you're done!

Tips:
1. The sugar made by this formula is about 2.5~3 kg, which is the amount of an 11-inch square plate. I used about 2 egg whites.
2. In addition to roasting the peanuts in the oven, they can also be sautéed in a pan and peeled after cooling.
3. Before making sugar, weigh all the ingredients first, and the tools and molds needed are fully prepared before starting work, otherwise it will be messy.
4. If there is no non-stick baking pan, it is recommended to put plastic wrap on it, or cut a thick plastic wrap, spread it on the baking pan, and then pour in sugar for shaping.
5. When making the syrup, please boil it over a medium-to-small fire. There is no need to stir before it boils. After boiling, start stirring slowly. The syrup is best boiled to over 140 degrees, which has a high success rate.