French Peanut Nougat
1.
The peanuts are fried with salt. The peanuts fried by this method are very crisp, easy to operate, and not easy to paste.
2.
The fried peanuts are peeled after cooling, and the peanuts are cut in half. The whole peanut is not as sticky as the two halves.
3.
Pour all the sugar, water malt, honey and water in the main ingredients into the pot. The stainless steel milk pan with double bottom I used
4.
Stir well and let the sugar melt as much as possible. After you start to cook, you can't stir it anymore. Otherwise the syrup will crystallize
5.
When the syrup is cooked to about 110 degrees, you can start to beat the egg whites
6.
Wait for the syrup to boil after the egg whites are beaten
7.
When my egg whites are beaten, the syrup is boiled to 130 degrees, which is not enough
8.
To boil to 136 degrees-140 degrees. According to your own needs, the nougat made with a low taste is softer, and the temperature is harder, depending on your personal preference. I got to 136 degrees
9.
Pour the boiled syrup into the beaten egg whites
10.
Use a high-power whisk to beat at high speed, and stop when the temperature reaches 50 degrees, and the meringue will be sent to a triangle. I forgot to shoot that state in a hurry.
11.
Put the whipped meringue bowl into a bowl of warm water, which is good for mixing, then quickly add the milk powder, and continue to mix at high speed until uniform
12.
Then add peanuts and mix well. Use a spatula to stir in this process to prevent adhesion.
13.
The stirred nougat is very soft. Place it on a tarp and knead it repeatedly to make the sugar more delicate. Move fast, it’s easier to knead while it’s hot
14.
Flatten the sugar with the help of oilcloth
15.
Let cool after molding
16.
Cut into pieces when it is basically allowed to cool. At this time, it is a little soft and easy to cut. After it is hard, it is not easy to cut into pieces.
17.
If you eat it yourself, just wrap it in sugar paper
18.
If you give it away, wrap it in glutinous rice paper, then wrap it in sugar paper and seal it, and put it in a beautiful box. It’s great as a souvenir.
Tips:
The meringue has a high viscosity and is very hard to whipped, so use a high-power mixer and try not to use a whisk below 300 watts, and be careful not to damage the machine.
