Handmade Peanut Nougat

Name: Handmade Peanut Nougat
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 113g White sugar; 200g Peanut kernels (raw); 30g water; 2g salt; 200g Water syrup; 20g Egg white; 38g milk powder; 34g butter

by Fondant MM-White Cat

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

This recipe is generally well-received. It tastes good. I think there are marshmallows in the online recipes. That one is not very tasty. I personally feel that it is far worse than this one. This amount is about the size of a square roasting pan, and you can cut it as much as you like.
It is recommended to prepare a non-stick bakeware. If you have bought a golden non-stick bakeware with my macarons before, the bakeware is very useful and recommended. However, the golden non-stick bakeware is larger, and the weight should be doubled when making it. When I made it, the weight was doubled, just for everyone to try, and I gave a recipe for halving.
Shuiyi I explained before. Simply put, it is a viscous liquid sugar, TB can be bought.

Ingredients

Handmade Peanut Nougat

1. Prepare all the ingredients, the water syrup is simply a sticky liquid sugar

2. Put the peanut kernels in the oven at 150 degrees for half an hour, and roast the peanuts.

3. After roasting, the peanut skin will fall off well, rub your hands to peel off the peanut skin, so that the peanuts are always warm, do not let cool, but keep warm in the oven

4. Mix the egg whites with 13 grams of white sugar, and beat until eighty portions are distributed, with soft corners.

5. Mix 100 grams of white sugar, 30 grams of water, 200 grams of water, and 2 grams of table salt. Place them in a pot and cook until 135 to 136 degrees Celsius. In summer, it will be 2 degrees higher than in winter. Note: If the temperature is not enough, nougat Sugar will not form, so be sure to set the temperature slightly above 135 degrees. This is the best temperature I think after personal experimentation. In some places, 132 degrees is fine, but I don’t think it’s easy to lose shape. Some tutorials say yes. It is about 140 degrees, but it is easy to change color and scorch. Please be careful; stir the syrup in the later stage of heating, especially the syrup on the side of the pot. Don’t burn or change color. Be patient.

6. The boiled syrup is basically like this. It is very viscous and it keeps boiling.

7. Pour the burned syrup into the beaten egg whites and beat evenly with a whisk. The spatula can be used to scrape the syrup attached to the wall of the bowl. In this step, the whisk is not shot because it is very hot, so pay attention to safety; If it’s cold, you can sit the container in a pot of warm water, so that the syrup attached to the wall of the bowl will be easier to scrape off

8. Add 34 grams of butter and stir evenly. If the action is slow at this step and the syrup is cold, please do not use a low-power whisk. It is easy to damage. You can sit in a hot water basin to warm the syrup, or use a spatula to mix well. But longer

9. Add 38 grams of milk powder and stir evenly, the precautions are the same as above

10. Add the cooked peanuts and stir evenly. The ideal state of sugar after adding peanuts is not to stick to the bowl wall

11. The ideal state of the sugar at this time is like this, a soft piece, three non-sticky, not even the fingers, wearing gloves can be directly stacked in a non-stick baking tray, the more folds, the smoother the taste of the nougat slip

12. The laminated nougat is shaped in a plate

13. Cut into pieces while it’s still warm. It’s easier to cut into pieces when it’s warm. I let it cool once, but I can cut it, but it’s a little bit harder.