Peanut Cocoa Nougat-Light Cream Version

Overview

Making nougat is very popular recently, so I just joined in the fun. I originally planned to make a simple marshmallow version, but I couldn't find pure white marshmallows in the supermarket, so I had to go home and make a more troublesome whipped cream version. . . Ingredients: 75g peanuts, 200g light cream, 100g starch syrup, 45g caster sugar, 1g salt, 3g butter, 5g cocoa powder, 30g milk

Tags

• dessert
• home cooking
• common dishes
• children
• afternoon tea
• snacks
• summer recipes
• butter
• cocoa powder
• peanuts
• shui ye
• whipping cream
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Pour the weighed peanuts into the baking pan

   

2. 2 Put it into the middle rack of the oven and bake at 150 degrees for about 30 minutes. During this time, take it out and shake it back and forth several times to make it heat evenly

   

3. 3 After roasting, rub off the red coating on the surface of the peanuts

   

4. 4 Pour cocoa powder into warm milk

   

5. 5 Mix well

   

6. 6 Add light cream, starch syrup, caster sugar and salt to a non-stick pan

   

7. 7 Then pour in the cocoa milk liquid that was mixed before

   

8. 8 Heat over low heat, stirring while heating

   

9. 9 The liquid gradually becomes thicker

   

10. 10 Continue to heat until it becomes more viscous

    

11. 11 Use a thermometer to measure the temperature and turn off the heat when it reaches 128 degrees

    

12. 12 Add butter

    

13. 13 Mix well

    

14. 14 Pour in peanuts

    

15. 15 Mix well

    

16. 16 Pour the stirred sugar liquid into a baking tray that does not occupy space, and flatten the surface

    

17. 17 After cooling, pour out from the baking pan

    

18. 18 Cut into appropriate size pieces