Simpler and More Delicious | Nougat Advanced Edition

Simpler and More Delicious | Nougat Advanced Edition

1. Put 100 grams of red skin peanuts in the oven at 120 degrees and bake for 20 minutes. Tips (the red skin is basically baked if it is cracked)

2. Rub the skin with your hands

3. Use a flat-bottomed non-stick pan to turn on a low heat all the way, first melt 6 grams of butter a little apart, then pour 110 grams of fluff marshmallow syrup and keep stirring until the mixture is uniform and no butter liquid is visible

4. Continue to stir until the syrup becomes a bit sticky and silky.

5. Pour in the peanuts and continue to stir, then pour in the milk powder and stir evenly.

6. Prepare 2 pieces of baking grease paper about 28 cm in advance, and pour them on the grease paper

7. Spread another piece of grease paper on the surface, use a rolling pin to gently press it into a dough cake with a thickness of about 8 mm, and then put it in the refrigerator for about 30 minutes

8. Take out the refrigerated nougat, tear off the oily paper and cut it immediately if it is not sticky

9. Cut each piece neatly

10. After cutting, add the coconut paste and wrap it

11. Choose the wrapping paper and wrap it

12. Warm tips: You can also use greased paper without wrapping paper, and it is also considerate to use white greased paper!

Tips:

Tips
1. The boiled state of marshmallow syrup is very important. For example, in step 4 of the picture, you can lift the scraper and slowly lower the wire. The syrup has a common feature: it will be hard and rigid after high temperature is too high, and it will become sticky if the cooking time is not enough wet. The same goes for fluff marshmallow syrup.
Tips:
The whole process of simmering requires low heat.
2. The temperature of each refrigerator will be different, the refrigeration time is for reference only. As long as you tear the oily paper and the surface is smooth, you can cut it.

Author: Fan Xin