250 grams of cooked peanuts

200 grams of sugar

Shui Yi 200 grams

Milk powder 50g

50 grams of butter

Egg white 1

70 grams of water

Exclusive secret recipe: the practice of peanut nougat

1. Put peanuts in an oven at 100℃ to keep warm; Note that the temperature should not be too high to avoid burning and bitterness.

2. Butter melts in water.

Beat the egg white until it is hard and frothy (lift the eggbeater to pull the egg white out of the upright sharp corner).

Pour Shui Yi, sugar and water into the pot, and stir while cooking on low and medium fire, and guide the temperature to 135℃- 140℃ (it is recommended to control the temperature accurately with a thermometer).

Immediately pour the cooked syrup into the beaten egg white, and stir it evenly with electric egg beater.

Then pour in melted butter and stir until smooth.

Then add milk powder and stir until smooth.

Finally, add warm peanuts, stir them evenly, pour them into a special mold for nougat, and flatten them.

After a little cooling and shaping, you can cut into pieces.

If you like, you can wrap sticky rice paper and sugar paper, which will be more beautiful. ...