Cranberry peanut nougat - marshmallow version(man yue mei hua sheng niu zha tang mian hua tang ban )

Cranberry peanut nougat - marshmallow version

Introduction:

"Peanut nougat cotton candy version, with a different taste of cranberry.". Compared with the marshmallow version made of maltose, it's so much simpler that you can generally master it. If the taste is good, the marshmallow version will smell better, but the marshmallow can't be too hard, and the maltose can be made according to your preference. Each has its own advantages and disadvantages. You can choose by yourself. We will publish the practice of shuiyi version in two days. Recently, we have studied sugar every day. Ha ha. "

Production steps:

Step 1: the material is ready, and cotton panning is the white cotton candy without stuffing. Milk powder and salt can be put together.

Step 2: wash the raw peanut kernels, put them in the middle layer of the oven and bake them at 180 degrees for 10 minutes until the red skin turns red and black, and the peanut kernels inside turn yellow. Take them out and let them cool. Rub off the skin by hand and set aside the remaining peanut kernels. Put the cooked peanuts in the oven and bake them at 100 ℃ for a few minutes. Then put them in the oven and don't take them out.

Step 3: bring to a boil with some water in a frying pan, turn to low heat, put the egg beater on top, put butter and marshmallow in it, dissolve slowly in water, about 10 minutes. During this period, you can use a scraper to stir (you can also directly put the marshmallow and butter into the pot to cook over low heat, but the temperature will not be too high and will not scorch, so there is no need to rush the operation.)

Step 4: mix the butter and marshmallow while heating, and then absorb the butter.

Step 5: then pour the milk powder and salt into the bowl, mix well with a scraper.

Step 6: add the cranberries and the roasted peanuts.

Step 7: continue to mix well and take out the basin.

Step 8: put the sugar on the silica gel pad, take up the pad and knead it flat. At the beginning, it was very sticky, so we had to operate across the mat.

Step 9: when it's a little cold, it won't stick. Use a rolling pin to roll it flat, roll it into a rectangle, and control the thickness by yourself.

Step 10: after cooling, cut into pieces and wrap them in sugar paper.

Materials required:

Peanut kernel: 160g

Milk powder: 60g

Prune Cranberry: 40g

Butter: 40g

Marshmallow: 180gg

Salt: 1g

Note: when cutting, it's better to cut when it's cold and not sticky. If it's not cool and thorough, it's better to wipe a little butter on both sides of the knife and cut when it's cold and not sticky.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Man Yue Mei Hua Sheng Niu Zha Tang Mian Hua Tang Ban