Sesame and peanut nougat(zhi ma hua sheng niu zha tang shui yi ban )

Sesame and peanut nougat

Introduction:

"I've been making sugar for two days in a row. This time, it's made from water malt. I've sent out the versions of marshmallow and maltose before. Today, I'll share the version of water malt with you. It's going to be new year's day. It's estimated that there will be more relatives making sugar. In the three versions, marshmallow is the simplest and has no technology. Maltose and water malt are similar, but there are still some differences. Water malt is better for boiling sugar, because maltose is easier to scorch. The color of water malt at 140 ℃ is still white. I think the temperature is just 140 ℃, and it will be harder at 140 ℃, but it is not It's hard and chewy. If you like soft, you can have 138 to 140 degrees. If you want harder, it's over 140 degrees. In addition to sesame and peanut kernels, you can also add almonds and walnuts. You can also add cocoa powder to make tea powder to make different flavors. The method is the same. There are about 160 pieces of sugar in this formula, and half of the amount can be used as needed. "

Production steps:

Step 1: the main materials are as shown in the picture. The three bottles are shuiyi. Wash and dry the raw peanut kernels in advance, then put them in the middle of the oven and bake them at 180 degrees for 15-20 minutes. The time will vary according to the degree of drying and wetting of the peanuts. If the peanuts are not very dry, the time will be longer. Generally, the color of the red skin outside will be darker and the peanuts will turn yellow

Step 2: take out the roasted peanuts to cool, then rub off the red skin, leaving the cooked peanuts for standby. Weigh the cooked peanuts, put them into the baking pan and put them into the middle layer of the oven. Bake them at 100 ℃ for 6 minutes. After baking, keep them warm in the oven for use. Do not take them out

Step 3: add 400 grams of water, 200 grams of sugar and 60 grams of water to thick bottom milk pot, and cook slowly over medium low heat (generally at least 20 minutes over low heat)

Step 4: while boiling the sugar, whisk the protein. Put the protein into the oil-free and waterless egg beater, add 30g of sugar and whisk until it foams. As shown in the picture, just lift the curved corner of the egg beater (the egg beater can't be too small, all the materials for making sugar will be put in, including peanut kernel)

Step 5: prepare all the other ingredients, put the milk powder and salt in a bowl, dissolve the butter in water, and weigh the cooked sesame seeds. In addition, pour water into the frying pan, bring to a boil, cover and set aside (the amount of water depends on the size of the egg basin, which can be put into the frying pan and heated by hot water) (if the room temperature is high, it is not necessary to put hot water into the frying pan)

Step 6: look at the state of sugar. Use the written test temperature juice to test the temperature (this must be oh). The sugar with more than 130 degrees is a little thick. Hold on a little longer

Step 7: boil to 140 degrees and turn off the fire. Hold the thermometer in your hand, don't touch the bottom of the pot. If the pen touches the bottom of the pot, the temperature will be higher, and it's not the actual temperature. (if you like the sugar to be soft, 138 degrees is OK, not more than 140 degrees)

Step 8: put the batter basin into the hot water frying pan and warm it. Hold the egg beater in your right hand and the boiled sugar in your left hand. Open the eggbeater to the highest speed, and then pour the syrup into the batter slowly. Pour the syrup slowly. Too much at a time will make the protein cooked. When pouring, don't pour it on the top of the egg beater, otherwise it will increase the resistance. Just pour it on the place where the egg protein is bulging

Step 9: the syrup after beating is very glossy and thick (if it is 138-140 degrees, the consistency will be lower)

Step 10: then pour in the melted butter and beat while pouring

Step 11: look at the state of the sugar again (it's easy to operate at low room temperature with hot water isolation, otherwise the sugar will solidify easily)

Step 12: pour in the milk powder and salt, and continue to stir well. The resistance of the electric egg beater may be large. If the resistance is large, it is recommended to mix well with a rubber scraper, otherwise the electric egg beater will burn out easily

Step 13: take out the peanuts in the oven and pour them into the pot. Pour in the cooked sesame

Step 14: mix well with scraper and pour into silica gel pad

Step 15: after the surface is slightly cool, roll it with a rolling pin to a suitable thickness, and then cover it with plastic film. (if it's cold for a while, it doesn't stick very much. When rolling, the force should be even. Slowly rolling, if the force is large, it will stick

Step 16: turn it over, keep the plastic film face down, tear off the silicone pad, and if it sticks, scrape it with a scraper

Step 17: roll the surface flat with a rolling pin, pull it to the chopping board, and cut it into suitable strips to dissipate heat (you can also cut it after cooling, which is harder)

Step 18: cut into the size of sugar, then wrap it in glutinous rice paper and sugar paper and seal it

Materials required:

Shuiyi: 400g

Egg white: 40g

Whole milk powder: 80g

Water: 60g

Peanut kernel: 350g

Cooked sesame: 50g

Fine granulated sugar: 230g

Butter: 70g

Salt: 3G

Note: I have written at the end of every step. Here, if the knife is a little sticky when cutting sugar, it's better to clean it with a wet rag. It's better to cut when it's a little hot. It's harder when it's completely cool. Keep the sugar sealed, otherwise it will get damp.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Zhi Ma Hua Sheng Niu Zha Tang Shui Yi Ban