Nougat

Overview

Nougat has become very popular recently, and I, who love baking, am very excited about it, so I can’t wait to try it, but I can’t be sloppy with something that seems simple. This time I made it a little thin, not too successful, maybe because the syrup was not boiled properly. Hey, I thought that if I made it this time, I wouldn’t have to buy all the candies for the New Year, haha. . . . I will continue to work hard

Tags

• dessert
• children
• afternoon tea
• butter
• cooked peanuts
• egg white
• maltose
• milk powder
• white sugar
• water

Ingredients

Steps

1. 1 Prepare the ingredients, bake the peanuts in the oven at 120 degrees for 20 minutes, crush the roasted peanuts and peel them and set aside

   

2. 2 Beat the egg whites until stiff peaks form and can be pulled into peaks. Store in the refrigerator for later use

   

3. 3 Boil sugar liquid water + white sugar + maltose and cook over low heat to 135~140 degrees for about 30 minutes. Note that the temperature must exceed 135 degrees. If the sugar liquid is not stirred in time and the internal temperature cannot be dispersed, the temperature will be falsely high. In fact, the specified temperature will not be reached, so the temperature must be stirred repeatedly to stabilize

   

4. 4 Place the beaten meringue in hot water, immediately pour the cooked sugar liquid into the egg whites, and stir evenly quickly. This step must be done quickly, as the sugar will solidify quickly

   

5. 5 Add butter in portions and mix well with an electric mixer

   

6. 6 Add milk powder and mix well, then add peanuts and mix well

   

7. 7 Place a piece of plastic wrap on a baking pan, pour the mixed sugar paste into the baking pan, flatten it and shape it (if the indoor temperature is too high, you can put it in the refrigerator)

   

8. 8 After the candy hardens, cut into strips and then cut into small pieces

   

9. 9 Just wrap the cut sugar in sugar paper

   

10. 10 Tighten both sides slightly