Peanut cocoa nougat light cream version(hua sheng ke ke niu zha tang dan nai you ban )

Peanut cocoa nougat light cream version

Introduction:

"It's very popular to make nougat recently, so I'll join in the fun. I was going to make a simple marshmallow version, but I didn't find a pure white marshmallow in the supermarket, so I had to go home and make a more troublesome light cream version... Ingredients: Peanut 75g, light cream 200g, water malt 100g, sugar 45g, salt 1g, butter 3G, cocoa powder 5g, milk 30g

Production steps:

Step 1: pour the weighed peanuts into the baking pan

Step 2: put it into the middle layer of the oven and bake it at 150 ℃ for about 30 minutes. During this period, take it out several times and shake it to make it heated evenly

Step 3: rub off the red coat on the surface of the peanut after baking

Step 4: pour cocoa powder into warm milk

Step 5: mix well

Step 6: add cream, water, sugar and salt to the nonstick pan

Step 7: pour in the cocoa milk mixture

Step 8: heat with low heat and stir while heating

Step 9: the liquid gradually thickens

Step 10: continue to heat until it is viscous

Step 11: measure the temperature with a thermometer and turn off the fire when it reaches 128 ℃

Step 12: add butter

Step 13: mix well

Step 14: pour in the peanuts

Step 15: mix well

Step 16: pour the mixed sugar into the baking tray, and press the surface smooth

Step 17: cool and pour out from the baking tray

Step 18: cut into pieces of appropriate size

Materials required:

Peanut: 75g

Light cream: 200g

Shuiyi: 100g

Fine granulated sugar: 45g

Salt: 1g

Butter: 3G

Cocoa powder: 5g

Milk: 30g

Note: 1. This kind of sugar is soft and won't stick to teeth; 2. Pay attention to use low heat in the whole process;

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: sweet

Chinese PinYin : Hua Sheng Ke Ke Niu Zha Tang Dan Nai You Ban