Matcha Nougat
1.
Prepare the ingredients and sift the milk powder and matcha powder in advance.
2.
Peel and chopped cooked peanuts (put the peanuts in a Haishi vertical oven, roast at 180 degrees for about 10 minutes, let cool and peel).
3.
Dice the butter, put it in a non-stick pan, and heat it over low heat until it melts.
4.
Pour marshmallows.
5.
Stir the marshmallows until melted.
6.
Pour powdered milk.
7.
Pour the matcha powder, stir well and turn off the heat.
8.
Quickly pour the peanuts and stir vigorously, pressing hard several times until they are basically mixed.
9.
Pour out the mixed dough and pour it into a mold covered with greased paper (pour it on greased paper. If the mixture is not uniform enough before, you can wear disposable gloves and knead it several times).
10.
Cover with another layer of oiled paper, and use a rolling pin to flatten it, about 1cm thick.
11.
It is basically cooled (that is, it is still a bit soft) and cut into sugar cubes with a width of 1 cm and a length of about 5 cm, and just wrap them with sugar paper.
Tips:
1. The pot must be a non-stick pot, otherwise it is not easy to operate.
2. The fire must be small, otherwise it will be smeared.
3. The nougat dough must be placed between the two layers of greased paper until it is completely cooled, and then peel off the greased paper, otherwise it will stick to it.
4. Marshmallows must choose white ones without filling.
5. Nuts can be exchanged according to personal preference.
