Peanut Nougat-maltose Version
1.
Put the peanuts in the oven at 150 degrees and bake for about 5 minutes, rub off the red coat and set aside. It is best to rub the peanuts in half
2.
Raw material weighing
3.
Unsalted butter can be softened or melted into a liquid state.
Preheat the oven to 100°C, and put the cooked peanuts in the baking tray to keep them warm.
Prepare the egg whites and put them in a large bowl.
4.
Beat the egg whites with an electric whisk until stiff foaming, set aside for later use. It is best to beat the egg whites in advance and then cook the syrup, because you have to stare at the cooking syrup. If the cooking time is too long, the egg whites prepared in advance will separate. Just use a whisk to re-beat for 10 seconds to restore smoothness.
5.
Put the maltose, sugar, salt and water into a thick-bottomed stainless steel pot, heat it on medium heat to boiling, adjust the heat to medium and low, heat while stirring, mainly to make the temperature of the syrup even, to prevent the local temperature from being too high and the measured temperature is inaccurate. Boil it to over 135 degrees, preferably 140 degrees, about 20 minutes. Note that the temperature must exceed 135 degrees. To be on the safe side, I always cook to 140 degrees and turn off the heat. This process is critical, and you must have patience. The temperature of the sugar boil must be in place and not too high.
6.
Pour the beaten egg whites into the pot of boiling syrup and stir. Add butter and continue to beat evenly with an electric whisk.
Add milk powder, use a wooden spatula or a hard spatula to quickly stir and mix evenly. Be careful not to use an electric whisk in this step, otherwise it will completely stick together.
7.
Add warm cooked peanuts and mix well with a wooden spatula. These steps must be quick, otherwise it will be difficult to operate if it is too dry.
8.
Pour into a metal plate, knead the sugar and peanuts with oil cloth, gather them with the help of a scraper, until it is difficult to press and form a square
9.
Let cool and cut into pieces, then
Tips:
1. Be sure to boil the syrup in a thick-bottomed pot, so that the syrup is not easy to boil and it is not easy to paste the bottom of the pot. When you boil the sugar, keep stirring.
2. The boiled sugar is generally between 135-140 degrees, so that the sugar that comes out is very soft and firm, the sugar made at low temperature is too soft, and it is painful when it is cut, and it is sticky everywhere; the temperature is high, The sugar will be hard, difficult to cut, and hard to bite.
3. Put the sugar pot, spatula, and thermometer in the pot, boil a pot of boiling water, and it's ready to be washed.
4. If you don’t have a thermometer and you want to try it, it’s best to look at the status. A thermometer is not necessarily omnipotent. When the syrup boils, there will be big bubbles in the pot, which will turn into dense small bubbles in a while, and it will be almost 1-2 minutes later. Well, the time is related to the firepower. You can prepare a chopstick and a bowl of cold water. When the syrup is in the state, dip some syrup and put it in cold water. It will be fine if the syrup becomes hard and brittle. When measuring temperature, the thermometer should be inserted in the syrup, not in the side or bottom of the pot.
5. If the boiling temperature reaches 140°C and the final product is soft, then increase the sugar temperature, 142°C is also possible! If it feels too hard, lower the temperature. You have to adjust it yourself. When cutting, you can cut it without sticking to the knife.
