Taiwanese Classic Handmade Nougat

Name: Taiwanese Classic Handmade Nougat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 35g protein; 225g maltose; 40g water; 100g granulated sugar; 50g butter; 75g milk powder; 250g Ripe peanuts

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

The peanut nougat made last time, some people said that the milk taste is not strong. what! There isn't anything related to milk at all, how can it smell like milk? In fact, nougat does not necessarily have a milky taste. The word cow has nothing to do with milk. The three words nougat are actually translated from French nougat, which means an aerated candy made of nuts and honey or syrup. Since someone wants milk-flavored nougat, find a recipe with dairy products and make it again. This time cut the peanuts into small pieces so that the sugar cubes can be cut into smaller pieces. However, it is very miscalculated that there are more small pieces of candies, so it takes a lot of effort to wrap sugar paper, and it takes more time than making sugar. "

Ingredients

Taiwanese Classic Handmade Nougat

1. Prepare materials

2. Chopped peanuts

3. Put it in the oven, 100 degrees, keep warm, set aside

4. Beat egg whites until stiff foaming, set aside

5. Pour maltose, white sugar, and water into the pot

6. Heat to melt

7. Boil to 130 degrees

8. Pour into the egg whites and stir quickly

9. Add butter in portions and mix well

10. Pour milk powder,

11. Stir well

12. Pour the peanuts on the tarp

13. Pour the slurry

14. Wrap with oil cloth and knead evenly

15. Peanuts are evenly distributed in the slurry

16. Roll out into 1 cm thick slices

17. Cut into small squares of 2X2 cm

18. Wrap glutinous rice paper one by one

19. Wrap it in sugar paper

Tips:
There is no thermometer to put a drop of syrup in cold water. If it immediately condenses into hard sugar beads, it can be removed from the fire.

The original milk powder was 100 grams, but I only poured 75 grams, and the slurry was too thick to beat.