Peanut Sesame Nougat (rice Cooker Version)

Peanut Sesame Nougat (rice Cooker Version)

by Joe960

4.7 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

2

The New Year is approaching, and Moments of Friends is a big wave of nougat drying, so you can quickly make it yourself. The prepared nougat is placed in a candy tray, and the circle of relatives and friends visits home and eats a self-made nougat. I feel full of accomplishment. The taste can also be according to your own preferences, and it is also very good as a usual snack. Because it is winter, nougat is better preserved, so it's okay to make it in advance, but try to finish it as soon as possible.

Ingredients

Peanut Sesame Nougat (rice Cooker Version)

1. The preparation work is done first, fry the peanuts, rub them by hand while it is warm, and then use a vegetable basket with a slightly larger gap to sieve directly. The peanut coat will be separated easily and will not fly everywhere

2. All the ingredients are weighed and prepared, and the nougat must be made in one go.

3. First, spread the peanuts and sesame seeds into the oven, and heat them up and down at 60 degrees for 15 minutes or keep them warm. This step is for better fusion with the melted marshmallow

4. I started to make it. I used the cake function of the rice cooker. The firepower is not too great. It is suitable for newbies who are making it for the first time. You can change the rice function after you are familiar with it, but you must keep turning it, otherwise it will burn

5. Cut the butter into small pieces and pour it into the pan to melt

6. After all the butter has melted, add marshmallows. Toss with a spatula

7. After the marshmallow is melted, you can cook it again properly, and then add the milk powder

8. After the marshmallow fully absorbs the milk powder, take out the peanuts and sesame seeds from the oven, then turn off the power and stir evenly

9. After stirring, pour into oil paper or gold plate. Let it cool for a while, and shape it with the help of a rolling pin and a scraper while it is still warm

10. The whole rectangle can be kept at room temperature in winter, and in the summer, put it in the refrigerator for more than half an hour and then take it out and prepare to cut the sugar.

11. First cut long strips and cut back and forth with a kitchen knife. This cutting method does not require much effort, and the cut surface of the cut nougat is flat.

12. Cut into small pieces and wrap them with glutinous rice paper and sugar paper. The nougat is ready.

Peanut Sesame Nougat (rice Cooker Version) recipe

Tips:

If you want to make other flavors of nougat, you can add 5-10 grams of matcha powder or cocoa powder to the milk powder and mix well. Do not put too much, otherwise the nougat will be bitter. Nuts can also be replaced with your favorite flavors, such as almonds, pistachios, cranberry peanuts, Oreo peanuts, or nougat with peanuts alone. Marshmallows must be white.

Comments

Similar recipes

Cranberry Nougat Cookies

Butter, Milk Powder, Cotton Candy

Cranberry Marshmallow Peanut Butter Sandwich Cookies

Low-gluten Flour, Butter, Powdered Sugar

Beef Biscuits

Soda Crackers, Cotton Candy, Butter

Beef Biscuits

Cotton Candy, Butter, Milk Powder

Marshmallow Sandwich Cookies

Low-gluten Flour, Caster Sugar, Butter

Marshmallow Snowman Cookies

Powdered Sugar, Biscuit, Cotton Candy

Marshmallow Sandwich Cookies

Medium Powder, Whole Wheat Flour, Butter

Brushed Chocolate Chip Cookies

Low-gluten Flour, Brown Sugar, Butter