1. Put the peanuts in the baking tray and flatten them at 180 degrees and roast for about 10 minutes until they burst and change color and smell.
2. Let cool, peel it, and roll it with a rolling pin. Don’t roll it too much. Larger particles. If it is troublesome to eat, just peel it.
3. Put the butter in a saucepan and heat on low heat until it melts
4. When adding marshmallows, marshmallows should choose not to add flavor, or the flavor is too strong
5. Stir until the marshmallows are completely melted and keep on low heat, otherwise it will be very easy to paste
6. Add milk powder
7. Stir well, don’t be impatient, make sure to stir well
8. Add peanuts and mix quickly and evenly
9. Stir until this is done
10. Pour it into a non-stick container or greased paper and use a spatula while it is hot to form a little cooler, roll it out with a rolling pin and let it cool naturally
11. After cooling, cut into small rectangular pieces
12. Remove the nougat from the refrigerator, cut into pieces and wrap it with glutinous rice paper
13. Sugar paper on the package
14. Is the packaged product beautiful?
15. A sense of accomplishment👍
Tips:1. Marshmallows should be pure white and unintentional
2. Use a non-stick pan silicone spatula, otherwise the sugar will stick everywhere
3. The whole production process must be small, otherwise it will be especially easy to paste
4. When roasting peanuts, you need to observe more and don't bake them.
5. Cocoa powder version nougat formula: marshmallow 300g, peanut 300g, milk powder 150g, cocoa powder 50g, butter 80g
6. Matcha powder version nougat formula: marshmallow 300g, peanut 300g, milk powder 150g, matcha powder 50g, butter 80g
7. The version eaten by the elderly: 300g marshmallows, 400g peanuts, 100g milk powder, 80g butter
