Matcha Nougat
1.
Prepare ingredients: 150 grams of marshmallow, 6 grams of matcha powder, 100 grams of whole milk powder, 110 grams of ground peanuts, 25 grams of butter;
2.
Mix matcha powder and whole milk powder and stir evenly, set aside;
3.
Pour the butter into a non-stick pan, and heat the hot pot at 300-600 watts on the induction cooker to melt;
4.
Pour in the marshmallows and continue to heat and stir until the marshmallows melt;
5.
After the marshmallows are melted, stir well with the butter, pour the matcha powder and milk powder mixture, and stir evenly;
6.
The pot at this time should be very clean and not sticky everywhere;
7.
After the induction cooker is turned off, immediately add the ground peanuts and stir well;
8.
After stirring evenly, quickly pour it into a non-stick pan, and use a rolling pin to flatten the surface;
9.
After the nougat is completely cooled, cut it into the size and shape you need according to your preference!
10.
After the nougat is cut, wrap a piece of edible glutinous rice paper, put it in the nougat wrapper, and wrap it!
Tips:
Sugared peanuts are best roasted freshly, because warm peanuts help the fusion of sugar. If you use cold peanuts, the peanuts will not mix in the sugar and will loose!
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