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
Peanut cocoa nougat light cream version
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