When the nougat is soft, you can freeze it in the refrigerator and then harden it. If it doesn't take shape, you have to boil it again.

Nougat:

Ingredients:

500g cooked peanuts (preferably peeled), 100g butter, 65g egg white, 200g milk powder

70g water, 200g white sugar, 450g maltose, a little salt

Preparation work: Making nougat must be done in advance, otherwise it will be easy to be in a hurry once you start cooking the sugar

1. Prepare cooked peanuts, preferably peeled, so that they will not fall off when cutting. Bake the middle layer at 150 degrees for about 15-20 minutes.

2. Put some water in the pot. Heating, because the sugar liquid will easily solidify when added to the egg whites later. If the sugar liquid is insulated from water, it can prevent the sugar liquid from solidifying, and it can be used to soften the butter in the early stage (butter does not have to be softened into a liquid)

3. Prepare a larger bowl to beat the egg whites, because all the raw materials will be added to this bowl later. It is too small and difficult to operate. Use an electric egg beater to beat the egg whites until hard

4. Prepare the milk powder

5. If you don’t have a non-stick baking pan, prepare an oilcloth or silicone mat for shaping the nougat.

Method:

1. White water Sugar, maltose, a little salt, and cook over low heat to above 135 degrees. I usually cook it to 140 degrees, about 20-30 minutes. Note that the temperature must exceed 135 degrees.

2. Place the protein bowl in hot water and cook it Immediately pour the sugar solution into the egg whites and beat evenly with an electric whisk.

3. Add butter in batches and beat evenly with an electric egg beater.

4. 5. Add milk powder and mix evenly. If the weather is too cold and the sugar solidifies, you can put the basin back into hot water.

6. Add peanuts and use a shovel or Mix evenly with chopsticks

Cut the sugar once it has cooled