Sesame Peanut Nougat-Sweet Jelly Version
Overview
I have been making candies for two days in a row. This time I made them with water starch syrup as the raw material. I have posted marshmallow and maltose versions before, but today I will also share the water starch sugar version with everyone. The Chinese New Year is coming soon, so I guess there will be more people making candies. Of the three versions, marshmallow is the simplest and requires no skills. The methods of making maltose and water syrup are relatively similar, but there are still some differences. It is easier to boil the water syrup with sugar because maltose is easier to burn, and the color of water syrup reaches 140 degrees. It's still white. I think the temperature is 140 degrees, which is just right. If it's 140 degrees, it will be harder, but it's not too hard. It tastes chewy. If you like soft food, 138 to 140 degrees is fine. If you want it to be harder, go above 140 degrees. In addition to sesame and peanut kernels, you can also add almonds, walnuts, etc., and you can also add cocoa powder and tea powder to make different flavors. The method is the same. This recipe makes about 160 sugar candies, you can use half the amount as needed.
Tags
Ingredients
Steps
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The main ingredients are as shown in the picture, and the three bottles are juice. Wash and dry the raw peanuts in advance, then place them in the middle rack of the oven and bake at 180 degrees for 15-20 minutes. The time will vary depending on the dryness and wetness of the peanuts. If it is not very dry, it will take longer. Generally, it is enough to bake until the red skin on the outside becomes darker and the peanut kernels turn yellow
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After the peanuts are roasted, take them out to cool and then rub off the red skin on the outside, leaving the cooked peanut kernels for later use. Weigh the cooked peanut kernels and put them into the baking pan and put them into the middle rack of the oven. Bake at 100 degrees for 6 minutes. After roasting, put them in the oven to keep warm for later use. No need to take them out
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Add 400 grams of starch syrup, 200 grams of sugar, and 60 grams of water to a thick-bottomed milk pot, and cook slowly over medium-low heat (generally at least 20 minutes on low heat)
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While the sugar is boiling, beat the egg whites. Put the egg whites into an oil-free and water-free egg-beating bowl. Add 30 grams of fine sugar and beat until wet foam. Just lift the egg beater head to have a curved corner as shown in the picture (the egg-beating bowl should not be too small. All the ingredients for making sugar will be put in by then, including peanuts)
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Prepare all the other ingredients, put the milk powder and salt in a bowl, melt the butter in water, weigh the cooked sesame seeds and put them in the bowl. In addition, pour water into the wok and bring to a boil, cover it with a lid and set aside (the amount of water depends on the size of the egg bowl, as long as the egg bowl can be placed in the wok and heated by insulated water) (if the room temperature is high, you do not need to put hot water in the wok)
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Let’s take a look at the state of the sugar. Use a written temperature tester to test the temperature (this is a must). The sugar at more than 130 degrees is already a bit thick. Hold on a little longer
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Turn off the heat when it reaches 140 degrees. Hold the thermometer with your hand and do not touch the bottom of the pot. If the tip of the pen touches the bottom of the pot, the temperature will be higher, and it will not be the actual temperature (if you like the sugar to be softer, 138 degrees is fine, not more than 140 degrees)
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Then put the beaten meringue basin into the hot water wok and keep it warm. Hold the egg beater in your right hand and the boiled sugar in your left hand. Turn the egg beater to the highest speed, and then slowly pour the syrup into the meringue. (Pour the syrup slowly. Pouring too much at one time will burn the egg whites. When pouring, do not pour it on the egg beater, otherwise it will increase the resistance. Just pour it on the bulging place where the egg whites are beaten by the egg beater.)
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The beaten syrup will be very shiny and thick when lifted (if the syrup is 138-140 degrees, the consistency will be lower)
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Then pour in the melted butter, beating while pouring
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Look at the state of the sugar again (it’s easier to operate with low-temperature insulated water, otherwise the sugar will solidify easily)
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Pour in the milk powder and salt and continue to stir evenly. The resistance of the electric egg beater may be greater. If the resistance is great, it is recommended to use a rubber spatula to mix evenly. Otherwise, the electric egg beater may be easily burned out
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Take out the peanut kernels from the oven and pour them into a basin, then pour in the cooked sesame seeds
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Mix well with a spatula and pour onto the silicone mat
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After the surface has cooled slightly, use a rolling pin to roll it to a suitable thickness, then cover it with plastic wrap. (If you roll it out after cooling for a while, it will basically not stick. When rolling out, use even force and roll slowly. If you use too much force, it will still stick.)
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Turn over, with the plastic wrap side facing down, peel off the silicone pad, and scrape it with a scraper if it's sticky
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Then use a rolling pin to flatten the surface, pull it onto the cutting board, and cut it into suitable strips to dissipate heat (you can also cut it after cooling, it will be harder if you cut it after cooling)
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Just cut it into the size of sugar, then wrap it in glutinous rice paper and sugar paper, seal and store
