Simpler, more delicious | Advanced version without added nougat
Overview
Nougat is translated from the French Nougat, which means roasted nuts. It has a sweet taste and a strong milky aroma. Most baking enthusiasts on the market like to use finished original marshmallows to make nougat, because the production process is extremely simple. Today I bring you a personal favorite nougat made from fluff marshmallows. It has three advantages: 1. Saves materials; 2. Moderate sweetness, soft taste, and the addition of coconut is more novel and unique; 3. Traditional marshmallows have complex ingredients and contain many additives, but this one has no additives; friends who like it can try it
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Ingredients
Steps
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Bake 100 grams of small red peanuts in the oven at 120 degrees for 20 minutes. Tips (the red skin is almost done if it cracks a little)
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Rub the skin off with your hands
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Use a flat-bottomed non-stick pan and turn on low heat throughout. Melt 6 grams of butter some distance apart, then pour in 110 grams of fluff marshmallow syrup and stir continuously until evenly mixed and no butter liquid can be seen
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Connect the above and continue stirring until the syrup becomes a little thick and stringy
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Pour in the peanuts and continue to stir, then pour in the milk powder and stir evenly
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Prepare 2 pieces of baking paper of about 28 cm in advance, and then pour them onto the baking paper
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Cover the surface with another piece of grease paper, use a rolling pin to gently push it into a dough with a thickness of about 8 mm, and then put it in the refrigerator for about 30 minutes
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Take out the refrigerated nougat, tear off the parchment paper and cut it immediately
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Cut each piece neatly
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After cutting, add coconut to wrap
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Choose the wrapping paper and wrap it
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Warm tip: You can use oil paper to wrap it without wrapping paper. It is also considerate to wrap it in white oil paper!
