Matcha Peanut Nougat-Marshmallow Version

Overview

It was similar to the cocoa flavor I made before, except that the amount of matcha powder was slightly adjusted. As a result, I added a little less butter when making it. After adding milk powder and matcha powder, it felt dry. Unfortunately, there was no good way to save it at that time, so I had to heat it a little and continue mixing. . . It can also be seen in the final product that it looks a little dry, but in fact it still tastes the same and I don’t think it’s any different. Ingredients: 240g marshmallows, 130g milk powder, 30g matcha powder, 45g butter, 240g peanuts

Tags

• dessert
• children
• afternoon tea
• snacks
• summer recipes
• butter
• marshmallow
• matcha powder
• milk powder
• peanuts

Ingredients

Steps

1. 1 Pour the peanut kernels into the baking pan, place in the middle rack of the oven, and bake at 150 degrees for about 20 minutes

   

2. 2 Let cool slightly after taking out the oven, then rub off the peanut skin and set aside

   

3. 3 Weigh the required amount of milk powder and matcha powder

   

4. 4 Mix and sift and mix well, set aside

   

5. 5 Weigh the required amount of marshmallows and cut them in half, set aside

   

6. 6 Pour required butter into a non-stick pan

   

7. 7 Heat over low heat until butter melts

   

8. 8 Pour in the marshmallows and continue to heat over low heat, stirring while heating

   

9. 9 Cook until the marshmallows are completely melted and fully blended with the butter, then turn off the heat

   

10. 10 Pour in the mixed milk powder and matcha powder

    

11. 11 Stir quickly and evenly

    

12. 12 Pour in peanuts

    

13. 13 Stir until most of the peanuts are adhered

    

14. 14 Pour the sugar base onto the silicone mat and knead thoroughly

    

15. 15 Then put it into a non-stick baking pan and press the surface flat

    

16. 16 Let it take shape, pour it out, and cut it into appropriate sizes. You can also wrap it in sugar paper and store it as you like