【liaoning】original Peanut Nougat
1.
Prepare the peanuts (the new peanuts have a higher moisture content). The oven is not preheated and fired up and down to 180 degrees for 10 minutes. Turn it over and continue roasting for 5 minutes.
2.
Put the peanuts out of the oven, let them cool, put them in a fresh-keeping bag and crush them with a rolling pin, then pour them into a baking tray and prepare to peel them (in summer, you can blow the peanut skins out of the window with a blower, and in winter I blow them downstairs)
3.
Prepare all materials
4.
Be sure to use a non-stick pan, add butter and wait for it to melt.
5.
After all the butter has melted, add marshmallows
6.
Flip slowly, don't rush the firepower.
7.
Melt all the marshmallows, add milk powder, add in portions, and mix well.
8.
Add the ground peanuts at the end, stir well, don’t paste the pan
9.
When it’s all blended together, pour it into a non-stick baking pan
10.
Spread the surface with tarp (for baking), and roll it out with a rolling pin
11.
Refrigerate in the refrigerator for about 90 minutes, buckle the marshmallows upside down on the chopping board (first use a silicone spatula to pry them apart and buckle them upside down), and cut them into sugar cubes of the required size.
12.
Ready to pack
Tips:
Main ingredients: 540 grams of marshmallows, milk powder, 540 grams of ground peanuts, 500 grams of animal butter, 120 grams (above is the amount of a large square plate). If the amount is relatively small, use 180 grams of marshmallows, 180 grams of milk powder, and 200 grams of ground peanuts. , 40 grams of animal butter
