Peanut nougat

material

Raw roasted peanuts 400g, maltose 200g, sugar 200g, salt 1 teaspoon (5g), egg white 1, butter paper 1.

working methods

Grind off the red skin of the original roasted peanuts for later use.

Put the egg white into a large container and beat it in the same direction with an egg beater until it is difficult to foam (that is, the egg white is white and fluffy as cotton, and the 2-3 cm peak will be straight when the egg beater is lifted, and it will not sag).

Pour maltose and white sugar into a small boiling pot, add 70ml of cold water, and simmer until the sugar juice is thick, about 140℃ (if there is no special thermometer for kitchen, drop a drop of sugar juice into cold water, and if the sugar juice can quickly coagulate into blocks, the coagulated sugar blocks will be crisp and hard to touch with your hands, which means it is ok).

Slowly pour the cooked syrup into the beaten egg white, stir while pouring, and continue to stir at a constant speed after pouring.

Until you think you can't stir any more, the egg white sugar will soon become a ball. Add the roasted peanuts and stir slowly and evenly. When you touch them with your hands, you will feel dry but not sticky. Then pour the whole sugar ball on the butter paper.

Wrap the whole sugar ball with butter paper, press it into a flat square with a thickness of about 2cm, and cut it into squares or strips with a knife.

skill

Boiling sugar is a crucial step. If the sugar is not cooked at 140℃, the finished sugar will be soft and amorphous.

If you like the taste of milk, you can also add a proper amount of milk powder while adding peanuts, so that the nougat will have a strong milk flavor.

Peanuts can also be replaced with almonds.

If you don't have butter paper, you can also wrap it in kitchen tin foil.

Soft and hard grip methods for making nougat and peanut nougat

The most important thing is the temperature of the syrup. The temperature of syrup directly determines the quality of nougat we make. If the syrup is not boiled to a sufficient temperature, nougat will be too soft and sticky after cooling. If the syrup is overcooked, nougat will be too hard or even burnt. Therefore, the syrup must be boiled over low heat and dropped into the water. If the syrup can form hard beads after cooling in water, it is ripe. At this time, the syrup is immediately poured into the beaten protein.

Nougat will show different hardness and taste according to room temperature. Nougat tastes soft in summer and hard in winter, which is normal and does not affect the quality.

Nougat should be refrigerated. It's too hot to melt easily, so you can sprinkle some powdered sugar on the surface.

Just refrigerate it. Nougat should be kept in cold storage. If the weather is too hot, it melts easily.