Rose Peanut Nougat
1.
Pour the water, sugar, water, and salt into a non-stick milk pan! (It is recommended to use a non-stick pan, because the sugar is very sticky, or a thick-bottomed milk pan is fine!)
2.
Stir-fry the peanuts until the skin becomes discolored and cracks appear. Let cool and peel, and the ingredients are ready! (Teach you a method to remove peanuts and skins: rub the peanuts with the palms of your hands together, and then use a colander, which is a colander, to pour the peanuts up and then shake them to easily separate the peanuts from the peanuts! Or wash Vegetable baskets are also ok!) (If you have an oven at home, you can put peanuts, roses, and milk powder in the oven to heat and keep warm!)
3.
Simmer the syrup on a low heat, and boil it to 140 degrees for about 25 minutes! (Be sure to have a low heat, 140 degrees sugar will be slightly soft, friends who like hard and crunchy taste can cook the syrup to about 144 degrees! The thermometer sticks to the pot wall and cooks, there will be false height phenomenon, generally false height 3~5 The degree varies, if it shows 145 degrees, it will actually be about 140 degrees, it depends on the accuracy of the thermometer!)
4.
When the syrup temperature reaches 120 degrees, you can start to beat the egg whites to make dry foaming!
5.
When boiling the syrup, you can start by boiling it in a pot, cook it to about 60 degrees, melt the butter into a liquid and take it out, and then continue to heat the water in the pot! After we boil the syrup, we will put the egg white basin on top of the hot water (the hot water can be turned off), and then pour the syrup into the egg white. This is to prevent the syrup from crystallizing when it cools. Make the egg white and syrup better blend!
6.
The syrup is cooked, ready to 5, pour the syrup into the egg whites in 3 times, each time you pour it, beat the egg whites with the syrup at a high speed to make them blend together quickly! After all the syrup is poured in, it must be ensured that all the syrups are integrated, that is, when the whisk begins to have resistance! (The syrup should not crystallize on the wall of the basin or on the egg beater, because we have a pot of hot water underneath, so don’t worry about the syrup not fusing with the egg whites!)
7.
Pour all the roses, peanuts, and milk powder into 6, while it is hot, mix them unevenly in the basin, pour them all on the chopping board and knead them evenly, and shape them in a non-stick baking pan. Let cool! (In 2 we said that we put peanuts in the oven to keep warm, so that when these ingredients are added, they are better mixed with the syrup and not easy to separate!)
8.
Let it dry at room temperature when it is a little bit cooler and there is a little residual heat, you can cut it, otherwise it will be more difficult to cut if it is too hard!
Tips:
The nougat made in this version is slightly sweet. You can increase the amount of sugar according to your taste, but when the amount of material remains unchanged and the temperature is 140 degrees, the amount of white sugar will increase, and the hardness of the sugar will also increase. ! Other matters needing attention are written in each article, please pay attention!
