Original Peanut Nougat-maltose Version
1.
Prepare the ingredients in advance. Weigh everything that should be weighed. Weigh the salt and milk powder in a bowl. This way you don't get confused when you do it. Maltose Tuha
2.
Wash the raw peanuts and dry them and put them in the middle of the oven. Bake them at 160°C for 15 minutes and take them out. After taking them out, rub the outer red skin with your hands, leaving the roasted peanuts. The roasting pan and peanuts will continue to be placed in the oven. In the middle layer, bake at 100 degrees for two or three minutes without taking it out. Put it in the oven to keep warm for later use.
3.
Add 160G maltose, 80G white sugar and 30G water to a thick-bottomed pot. Heat on low heat and start to boil the sugar, at least 10 minutes or more
4.
When boiling the sugar, you can do other preparations. Melt the butter in water. Add 15G sugar and beat the egg whites until wet foaming to dry foaming. Don't be too dry. Small right angles are fine. (The egg-beating bowl is best to have a slightly larger caliber. A little bit, you can put all the ingredients to make sugar and operate it). Then prepare a wok, larger than the egg white pot, boil the water, and turn off the heat when the water is boiled. (The egg-beating bowl should be placed in the hot water in the wok, so there should not be too much water)
5.
Use a pen thermometer to measure the temperature of the sugar, it’s just over 115 degrees at this time, and the sugar is light yellow
6.
When the temperature is 130 degrees, open the fire to the minimum, it is easy to scorch. When the temperature is 138 degrees, turn off the fire. The color of the sugar is already very deep and deep. (The temperature will fluctuate repeatedly up and down after 120 degrees. It’s okay to boil slowly.) It’s good to eat at this temperature, and the non-stick paper is moderate in hardness.
7.
This step is about to be fast. After turning off the heat, put the beaten meringue into the boiling hot water wok, then take the electric whisk in your right hand and turn it to the highest speed, and take the pot of boiled syrup in your left hand. Whisk the eggs and pour the syrup into the basin. As shown in the picture after tying. (This step is the most critical step in the whole process)
8.
Add the melted butter and continue to beat and mix with an electric whisk
9.
Add milk powder and salt, and continue to beat well. The sugar will be very thick at this step. It's almost enough after a little beat. It's too thick. The electric whisk is too resistant and easy to burn. If it is not beaten well, use a spatula to manually Mix well
10.
The blended sugar is shiny and thick
11.
Take the peanut kernels out of the oven, pour them into the basin, and mix well
12.
Put the mixed sugar on the silicone pad with a spatula
13.
Turn over the silicone mat and knead it around the mat with your hands. Knead it almost into a rectangle, and then use a rolling pin to flatten it out. The surface is actually not sticky at all.
14.
After the sugar cools, it can be opened and cut
15.
Wrap the cut sugar and store it in an airtight jar
Tips:
1. After the peanut kernels are roasted, the skin will be easily peeled off by hand rubbing. If it is not rubbed well, the roasting time may not be enough. Add another minute or two to roast the peanuts, and the roasted peanuts will be light yellow;
2. It is best to choose a thick-bottomed pot for boiling sugar, otherwise the bottom will burn easily;
3. It will fluctuate up and down after the temperature of boiling sugar reaches 120 degrees. It does not matter. If you boil slowly, the temperature will climb up. After 130 degrees, the minimum heat is required, otherwise the sugar will burn easily;
4. The temperature of the sugar is just 138 degrees. The sugar is not hard or soft. If you like to eat hard, you have to boil it to 40 degrees;
5. When making syrup, the basin of meringue sits in the hot water, it will be very good to beat, otherwise the sugar will solidify as soon as it is poured. If the room temperature is high, you don't need to sit in the hot water;
6. After the sugar is ready, it must be sealed and stored. The sugar will be sticky after being damp.
