1. Before the production starts, be sure to prepare all the ingredients
2. Butter melted into liquid or softened for later use
3. Stir-fry the peanuts, peel them into two halves, roast them in an oven at 150°C for 15 minutes without removing them, keep them warm
4. Put the water, caster sugar, maltose, and salt in a deep saucepan and boil the syrup over a slow heat
5. Pay attention to stirring during the boil, boil the syrup to 140 degrees
6. When the syrup is boiled to 120 degrees, the egg whites
7. Put the whipped egg whites into hot water, start the whisk, 5th gear whipping, and pour the syrup while whipping. After whipping evenly, add butter in portions, whipping evenly
8. Then pour in the whole milk powder and mix well
9. Then pour in the hot peanuts, put on gloves and grasp evenly
10. Pour into the Sanneng square non-stick baking pan and press tightly
11. Buckle out after cooling
12. Cut into strips first, then into small pieces
13. Put it in a candy bag
14. Then seal it with a sealer
15. Put it in a packaging bag, 250 grams per bag~ Complete, as a gift
Tips:1. The milk powder can be added in three times, the first time it is evenly whipped with a mid-range, and the third time it is evenly hung with a rubber spatula.
2. The syrup must be boiled to above 135 degrees. In order to prevent the temperature from being insufficient, it can be boiled to 140 degrees.
3. The butter is best to be added in batches, and the butter is evenly beaten each time and then added again. If it is softened butter, it is not necessary to melt into a liquid.
4. It is best to use a wooden spatula to stir the syrup, and it is best to buy a special thermometer to measure the temperature to avoid mistakes.
