Maltose Version Nougat

Name: Maltose Version Nougat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Peanuts; 3 pcs Egg white; 100g butter; 200g milk powder; 150g White sugar; 450g maltose; 1g salt; 70ml Shimizu

by Soybean family

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Some time ago, I made nougat and it was unacceptable. Since the first time I posted a photo in WeChat, I wanted to try it. So every time I made a batch, I quickly divided it, and then I made the second batch. I made a total of 5 batches. Under my temptation, several friends around me also bought ingredients and started to try their own hands, because they were so delicious that they couldn't resist his temptation.
The first few batches were made of marshmallow version. Some friends didn’t like the marshmallow version and wanted to make the maltose version. They asked me how to make it, because I was afraid of trouble and didn’t like to boil the sugar. Hope that I made a batch at home during the weekend

Ingredients

500g Peanuts
3 pcs Egg White
100g Butter
200g Milk Powder
150g White Sugar
450g Maltose
1g Salt
70ml Shimizu

Maltose Version Nougat

1. Prepare the required ingredients

2. Put the chicken whites in an egg-beating bowl, and use an electric whisk to make it hard to foam (the egg whites that have been beaten up by the whisk will not bend

3. Water, white sugar, maltose, salt, etc. in a non-stick pot

4. Simmer slowly on low heat, stir constantly with chopsticks during the cooking process, and cook for about 20 minutes

5. Pour the boiled sugar liquid into the beaten egg white bowl, and use a whisk to quickly beat evenly

6. Add butter, beat evenly with a whisk, add milk powder in portions, mix quickly and evenly

7. Add cooked peanuts and mix well

8. Pour the evenly mixed ingredients into a non-stick square baking pan, press flat, and leave it for about 24 hours

9. Put the finished sugar upside down on the chopping board and cut into strips about 1cm wide with a knife

10. Cut it into 2~3cm long pieces and wrap them in sugar paper.

Tips:
1. When the sugar is boiled, keep a low heat and boil it slowly;
2. During the mixing process of protein and syrup, if it is not easy to fuse together because of the low temperature, it can be mixed evenly with insulated water.