Nougat
1.
First, prepare the raw materials. Shuiyi: 800g (this can also be replaced with maltose, because I prefer white ones. So I chose Shuiyi) Trehalose: 200g (if there is no trehalose, you can use sugar, sweet Just a little, trehalose is also called leaking reed sugar, mushroom sugar)
2.
First put the peanuts in the middle of the oven at 150 degrees, and bake for about 15-20 minutes, do not take out of the oven
3.
Butter melts in water
4.
For the sugar water part, put all the granulated sugar, trehalose, and shuiyi in the pot, boil it on a low heat, and stir it when the sugar is not evenly boiled.
5.
When the sugar is boiled to about 100 degrees, the egg whites and sugar start to be beaten, as shown in the figure
6.
When the sugar water reaches 135 degrees
7.
Take it out and pour it into the meringue, stir quickly evenly
8.
Then add the milk powder in two batches and mix well
9.
After stirring, add butter and mix well
10.
Stir it and put it in the pot, put the roasted peanuts in the sugar through the hot water
11.
Stir well
12.
After mixing, prepare a clean tarp and pour into the tarp
13.
Knead several times
14.
Then put it in the gold plate and shape it
15.
You can take it off when it’s warm
16.
Just cut one pellet and you can wrap the sugar paper
17.
Sliced nougat
18.
Sure enough, people depend on clothing, sugar depends on packaging, it’s beautiful, haha
Tips:
When boiling the sugar, boil it on a low heat. Don’t turn on a high fire. Stir it at about the same time, so that the temperature can be measured accurately. The temperature of the boiled sugar should not be too low, otherwise it will be sticky. At least 135 degrees. If it is too high, it will be too hard. , To control the sugar temperature.
