2. Put the peanuts in the oven 120 degrees and bake for 15 minutes.
3. In the last 5 minutes, put walnuts and pine nuts on the baking tray, put them in the lower part of the oven and bake them with peanuts. At this time, you must look at them and don't burn them.
4. cut the peanut masher a few times, not too much, or it won't taste better.
5. Walnut kernels can be broken into small pieces by hand, and the outer skin of walnuts can also be broken off, otherwise it will be a bit bitter. Pour three kinds of nuts into a container and stir well.
6. Put the dehydrated yogurt and butter into a container, stir with warm water until the butter melts and becomes smooth, and then continue to keep warm on hot water.
7. Add Shui Yi, sugar, salt and water into a small stainless steel pot with thick bottom, and cook the syrup to 140℃ over medium heat.
8. While boiling the syrup, send the egg white to the rigidity that does not flow, and gather the egg white with a rubber scraper so that it can be quickly added to the syrup.
9. When the syrup boils to 140℃, immediately remove from the fire, and at the same time, quickly add the beaten egg white into the syrup, then immediately beat it with electric egg beater, and then pour the yogurt butter paste into the syrup and continue to beat it evenly.
10, add milk powder in three times and stir evenly at low speed.
1 1. Pour in nuts and stir them quickly and evenly with a wooden spoon. From the beginning of boiling syrup, all steps should be carried out quickly, otherwise the sugar paste will harden easily and cannot be mixed well.
12. Pour the evenly stirred materials on a golden non-stick baking tray and fold them several times with a scraper to make the nuts mix more evenly and increase the toughness of sugar.
13. Scrape the material to one side of the baking tray with a scraper, shape it into a rectangle, and put it in the refrigerator for half an hour.
14. Pour nougat on the chopping board with a scraper, and cut it into strips with a width of 1cm with a cutter.
15, rolled into a tube by hand, and then cut into small strips of about 3cm.
16. Put the cut strips on the baking tray for subsequent packaging.
17, wrap the sugar in wrapping paper.
18. The nougat made by ourselves has no additives, so the shelf life will not be too long. You should finish it as soon as possible. The prepared sugar should also be put in a sealed container and kept in the refrigerator.