Nougat
1.
Prepare the ingredients, put the peanuts in the oven and roast at 120 degrees for 20 minutes, crush the roasted peanuts and peel them for later use
2.
The egg whites are beaten until hard foaming, which can pull up the tip of the hair, and keep it in the refrigerator for later use
3.
Boil the sugar liquid water + white sugar + maltose on a low heat to 135~140 degrees, about 30 minutes, pay attention to the temperature must exceed 135 degrees, if the sugar liquid is not stirred in time, the internal temperature will not disperse, the temperature will be falsely high, the actual temperature has not reached the specified temperature , So the temperature is stable after repeated stirring
4.
After the whipped meringue sit in hot water, pour the boiled sugar liquid into the egg whites immediately and stir evenly. This step must be fast, because the sugar will solidify quickly
5.
Add butter in portions and mix well with an electric whisk
6.
Add milk powder and mix well, then add peanuts and mix well
7.
Put a plastic wrap on the baking pan, pour the mixed sugar paste into the baking pan, flatten and shape it (if the room temperature is too high, you can put it in the refrigerator)
8.
When the sugar is hard, cut into strips and then cut into small pieces
9.
Wrap the cut sugar in sugar paper
10.
Tighten both sides slightly
Tips:
1: It is best not to use an induction cooker when boiling the syrup, it is easy to batter
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