【yantai】boiled Sugar Version Cranberry Nougat
1.
All the ingredients are prepared, and the butter is softened in advance.
2.
Put the peanuts in the middle of the oven and bake with hot air at 150 degrees for about 15 minutes.
3.
When it is cold, rub the skin off.
4.
My peanuts are relatively large and slightly chopped.
5.
The cranberries are also chopped a little bit.
6.
Place the caster sugar, maltose, water and salt in a non-stick pan and bring to a boil over medium heat.
7.
Whip the egg whites when you boil the sugar until it reaches a firm foaming state. Lifting the whisk can pull out a stiff, sharp corner.
8.
When the sugar boils to a boil, start stirring.
9.
After the sugar is boiled to 133 degrees, immediately change the fire to the smallest hearth, and pour in the beaten egg whites.
10.
Use an electric whisk to beat quickly and evenly.
11.
Add the softened butter and beat evenly with a whisk.
12.
Turn off the heat, quickly add milk powder and cranberries, and mix evenly with a spatula. My milk powder has a slightly sweet taste, so when I boil the sugar, the amount of white sugar is reduced.
13.
Add peanuts and mix well. At this time, the mixing is a little laborious, so you can put the non-stick pan in the hot water pot to operate.
14.
After mixing evenly, transfer the finished nougat to a square silicone pad. I use the special kit for French Baker Nougat. If you don't have one, you can put it in a non-stick bakeware for shaping.
15.
Use a rolling rod to flatten the surface.
16.
When the belt is still warm, pour the nougat out of the mold and start cutting.
17.
Cutting can be done with the help of the auxiliary cutting rod of Fabike.
18.
Finished product.
19.
Wrap it with sugar paper and immediately change your face.
Tips:
1. When boiling the sugar, don't stir it at first, wait until the sugar is boiling, and then stir it so that it is evenly heated.
2. Most people usually pour the boiled syrup into the egg whites and stir. I like to pour the whipped egg whites into the syrup. Because the pot is hot, the egg whites and syrup will be easily evened.
3. The temperature of the boiled sugar should be controlled well. I usually boil it to 133 degrees. If the temperature is too low, the nougat is too soft and difficult to form; if the temperature is too high, the nougat has a high hardness.
4. When cutting the nougat, cut it while it is still warm. It will be very difficult to cut it after it is completely cooled.
5. Finally, emphasize one point: you must use a non-stick pan, it is a non-stick pan.
6. When cleaning, boil a pot of hot water, put the egg beater, cooking pot, and spatula stuck with syrup into it, and it will be easy to clean.
