Original peanut nougat-maltose version

Overview

Peanut Nougat Peanut Nougat, full of peanuts, really delicious when eaten. I have made it many times, and I can’t help but make it every time after eating it. This one is made of yellow maltose. I have studied various temperatures and the best one comes out. The New Year is coming soon. There is no need to buy candy outside anymore. The ones you make yourself are not only made with good ingredients, but also delicious. They are made fresh and eaten fresh. There are about 70 pieces of this recipe.

Tags

• snacks
• butter
• egg white
• maltose
• raw peanut kernels
• white sugar
• whole milk powder
• water

Ingredients

Steps

1. 1 Prepare the ingredients in advance. Weigh everything that needs to be weighed. Weigh the salt and milk powder and put them in a bowl. This way you won't be in a hurry when doing it. Maltose looks like Tuha

   

2. 2 Wash and dry the raw peanuts and put them into the middle shelf of the oven. Bake at 160 degrees for 15 minutes. Take them out. After taking them out, rub off the red skin on the outside with your hands, leaving the roasted peanut kernels. Place the baking sheet and peanut kernels in the middle shelf of the oven. Bake at 100 degrees for two or three minutes without taking them out. Keep them warm in the oven for later use

   

3. 3 Add 160G maltose, 80G white sugar and 30G water into a thick-bottomed pot, heat over low heat and start boiling the sugar, it will take at least 10 minutes

   

4. 4 When boiling sugar, you can do other preparations. Melt the butter in water, add 15G of sugar to the egg whites, and beat until wet foam to dry foam. Don't make it too dry. A small right angle is fine (it is best to have a slightly larger diameter eggbeater, which can be put in all the ingredients for making sugar and easy to operate). Then prepare a frying pan, which is larger than the basin for beating egg whites, boil water, and turn off the heat after the water boils. (The egg-beating basin should be placed in the hot water in the wok, so there should not be too much water)

   

5. 5 Use a pen thermometer to measure the temperature of the sugar. It is only over 115 degrees at this time and the sugar is light yellow

   

6. 6 When the temperature is 130 degrees, turn the heat to the lowest setting. It will burn easily. When the temperature reaches 138 degrees, turn off the heat. The color of the sugar will be very deep. (The temperature will fluctuate repeatedly after 120 degrees, so it doesn’t matter if you cook it slowly) The food made at this temperature tastes just right, and the non-stick paper has moderate softness and hardness

   

7. 7 This step is quick. Turn off the heat and put the beaten meringue into the boiled hot water wok. Then take the electric egg beater in your right hand and turn it to the highest speed. Hold the pot of boiled syrup in your left hand. While beating the eggs, pour the syrup into the basin. As shown in the picture after playing. (This step is the most critical step in the whole process)

   

8. 8 Add the melted butter and continue to beat with an electric mixer

   

9. 9 Add milk powder and salt and continue to beat well. The sugar will be very thick at this step. Beat it a little and it will be enough. If it is too thick, the electric egg beater will have too much resistance and will burn easily. If it is not beaten well, use a spatula to mix it manually

   

10. 10 The stirred sugar is shiny and very thick

    

11. 11 Take out the peanut kernels from the oven, pour them into a basin, and mix well with a spatula

    

12. 12 Use a spatula to scoop the mixed sugar onto the silicone mat

    

13. 13 Turn one side of the silicone pad over and knead it all around with your hands until it's almost a rectangle. Then use a rolling pin to flatten it. The surface is actually not sticky at all

    

14. 14 After the sugar has cooled, you can cut it

    

15. 15 Wrap the cut sugar and store it in a sealed jar