The production of nougat does not have too clear requirements for milk powder, if you like a little sweeter it is recommended to choose whole milk powder, if you do not like too sweet you can choose skimmed milk powder, there is no milk powder in the house can be used instead of maltose, but with maltose made out of it will be less milky flavor.

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Nougat practice recommendations

Materials: 100g of milk powder, 160g of original marshmallows, 150g of peanuts (or other nuts), 35g of unsalted butter

Practice:

1, the raw peanuts poured into the baking tray and spread, placed in the oven, upper and lower heat 120 degrees baked 15 minutes. If you are using cooked peanut kernels, this step can be omitted. You can also use the pan fried, or microwave ding cooked, do not necessarily have to use the oven;

2, roasted peanuts cooled a little, peeled and wait for use;

3, put the butter into a non-stick pan, slowly melt over low heat, gently shake the non-stick pan, so that the butter is spread all over the bottom of the pan. Remember to use a non-stick skillet, or else the marshmallows will stick to the bottom when you put them in later, and you won't be able to pick them off. Butter is creamy, really no butter with vegetable oil instead;

4, into the marshmallow, with a silicone spatula gently pressure mix, let the marshmallow slowly melt. The marshmallows should be white without center, and the whole low heat, the smaller the fire, the higher the success rate;

5, see the marshmallows basically all melted, then quickly mixed into the milk powder, do not have to delay. If the marshmallow is boiled for too long, the oil and water will be separated, resulting in failure. Personally, I think whole milk tastes best, high-fat milk powder or baby milk powder can also be. However, in order to make the finished product not too sweet, try to choose milk powder with low sugar content;

6. Mix well with a spatula. Don't use a spatula or wooden spatula to work with it, or it will stick together;

7. Pour in the peanuts and mix them well again, then you can turn off the heat and remove them. Peanuts do not need to cut small dices, we will cut the whole nougat in a moment;

8, put on gloves, will be slightly cooled nougat out, placed in a square plate shape. If you have a square container of the right size at home, or a special molding tool for nougat, you can use it. If you don't have one, you can press the nougat into a regular rectangular shape with the help of a baking sheet, like I did. In fact, at this point should not be too sticky hands, but with disposable gloves or more comfortable, but also more hygienic;

9, with a rolling pin to roll the surface flat, with the hand to adjust the shape and edges, as much as possible to become a regular square or rectangle, easy to cut later to reduce waste. Nougat will harden when it cools, so shape it as soon as possible while it's still warm;

10. Divide into small pieces with a knife, wrap in sugar paper and store in an airtight jar at room temperature. It will keep for about 2 weeks.