Nougat Depp Baking Lab
1.
First, boil the sugar water, pour the water and water syrup into the milk pot
2.
Add 360g granulated sugar, boil on medium heat until the sugar water is 145 degrees
3.
While boiling the sugar water, add salt to the egg whites, add granulated sugar in portions, and beat until hard foaming.
4.
Slowly add the boiled sugar water to the beaten meringue, and use a whisk to quickly stir evenly.
5.
Add butter and mix well.
6.
Add milk powder and continue to mix well.
7.
Pour the sauce onto the peanuts, knead quickly and mix well.
8.
Shape the mixed sugar into a rectangular shape, let it cool to room temperature, and cut it into cubes.
Tips:
Tips:
1. If you buy raw peanuts with skins, use the oven at 200 degrees in advance and bake for about 8 minutes.
2. Peanuts will have oil on the roasted surface, so be careful not to over roast them. Roasted peanuts will peel off when rubbed.
3. Pay attention when boiling the sugar water, stir it in time to spread the internal temperature, so that the measured temperature is more accurate.
4. The water syrup can be replaced with maltose. Maltose has a color, so the nougat made will not be so white.
