Rose Almond Peanut Nougat
1.
All materials are ready. (Maltose as shown in the picture)
2.
Pour water, sugar, maltose, and salt into a non-stick pan, boil on high heat and turn to low heat.
3.
Put the almonds in the oven at 150°C for 15-20 minutes, and then take them out for use when they are fragrant.
4.
Peanuts are roasted in the same way. They need to be peeled off before they can be used. You can also use a microwave on high heat for 3-5 minutes without an oven.
5.
At the beginning (about 10min), the bubbles are bigger and the fluidity is faster, so there is no need to keep stirring.
6.
At this point, we can process the rose, remove the stalks, grind half of it, and break the petals of the half, and set aside.
7.
After about half an hour, the sugar liquid becomes thicker and the bubbles become denser. At this time, you need to use a shovel to scrape the pot wall and bottom from time to time to prevent it from boiling or the sugar color is too dark.
8.
When the sugar solution is about 130°C, you can prepare boiling water, beat the egg whites, and beat the water until wet foaming, and set aside.
9.
(About 40-50min) The sugar temperature standard needs to be boiled to 140℃, (Lz likes to be softer, you can lower the temperature appropriately, but the sugar temperature is at least 137℃).
10.
Slowly pour the hot sugar liquid into the egg beater, and use a whisk to beat at high speed, and mix well.
11.
Add the butter that has softened at room temperature and stir well until the butter is fully incorporated.
12.
Pour in the milk powder at one time and mix well.
13.
Add cooked almonds (or peeled cooked peanuts) and rose powder, and stir a few times.
14.
Then, all fell on the console and sprinkled the rest of the petals.
15.
Knead directly with your hands until each almond (peanut) is covered in sugar.
16.
Pour all the sugar into the baking tray and start shaping.
17.
It can be flattened with a rolling pin or flattened with a mold~
18.
While it is still warm, cut the sugar cubes with a knife. When it cools down, the sugar will harden, at this time everything will be crushed.
19.
Wrap them one by one with greased paper, or they will stick together.
20.
If you give it away, choose the beautiful oil paper you like~
Tips:
1. Boil the sugar slowly with a minimum fire, and after the sugar liquid gradually thickens in the second half (about 20 minutes), you need to stir the sugar liquid from time to time to prevent the sugar color from being too dark and unsightly.
2. Peanuts should be peeled off, otherwise the peanuts will fall out when the sugar is cut.
3. The process of boiling the sugar takes a long time~ Be sure to use a small fire on the stove to cook the sugar to 140, the high heat will turn the sugar black, and the temperature of the sugar rises too fast, reaching 140 degrees is fake, that's why you said The main reason why the sugar made is very thin~ The temperature near the pot wall and bottom of the pot is too high, so it is the most accurate to put the center to empty the measurement. In addition, remember to avoid using a thermometer to stir the sugar, and a spoon should be prepared as a stirring tool.
4. Don't put the roses
