Cranberry Peanut Nougat-marshmallow Edition
1.
The materials are ready, Mianhua Tao is this kind of white marshmallow without fillings. Weigh the milk powder and salt and put them together.
2.
Wash the raw peanut kernels and put them in the middle of the oven and bake them at 180 degrees for 10 minutes until the red skin turns red and black, and the peanut kernels inside are yellow. After removing them, let them cool and rub the skin off the remaining peanut kernels for use. Put the cooked peanuts in the oven and roast them for a few minutes at 100 degrees, and then put them in the oven without taking them out.
3.
Put some water in a wok and bring it to a low heat. Put the egg-beating bowl on top, put butter and marshmallows in it, and slowly melt in water. It takes about 10 minutes. In the meantime, you can use a spatula to stir (you can also directly put the marshmallow and butter in the pot and cook on a low heat, but the temperature will not be too high and it will not be burnt, so you don't have to worry about it.)
4.
Mix while heating, mix the butter and marshmallows well, and the butter will absorb.
5.
Then pour the milk powder and salt in the bowl and mix well with a spatula.
6.
Add cranberries and cooked peanuts warmed in the oven.
7.
Take out the basin after continuing to mix well.
8.
Put the sugar on the silicone mat, pick up the mat with your hands and knead it flat. It was very sticky at the beginning, so you have to operate it through the mat.
9.
It won’t stick when it cools for a while. Use a rolling pin to flatten it out into a rectangle, and grasp the thickness by yourself.
10.
Cut into pieces directly after cooling, and wrap them in sugar paper.
Tips:
It is better to cut when it is cold and not sticky when cutting. If it is not cool enough to cut, apply a little bit of butter on both sides of the knife and cut it to open it and it will not stick.
