Almond peanut nougat(xing ren hua sheng niu zha tang )

Almond peanut nougat

Introduction:

"We celebrate the new year and the year of the sheep. After making the crisp sugar of walnut and sesame, we make the nougat of almond and peanut. This kind of sugar is not crisp or soft waxy. It's very easy to chew and not very sweet. It's suitable for all ages. It's very sweet with almond and peanut. This sugar production method is not much technical content, it is very easy to do, after making this sugar, the sugar bought outside is simply weak burst, I believe you don't want to buy candy outside any more, let's have a try... The process of making this sugar is very easy, it's a little troublesome when packing, I added glutinous rice paper to package, glutinous rice paper and candy paper are slippery, and it's easy Fang's weather was too dry. The glutinous rice paper I bought was put in the heating room for a few days, and the paper became a little brittle. Although it was not very good for wrapping, the whole family was happy and soon finished wrapping it. I cut it small, and these materials cut 300 pieces. It's not very beautiful. It's really sweet in the mouth... "

Production steps:

Step 1: put the peanuts in the oven, 150 degrees, heat up and down, bake for about 12 minutes, until crisp

Step 2: when the peanuts are cool, remove the skin and break them into two pieces

Step 3: slice the almonds

Step 4: put butter in the pan and melt over low heat

Step 5: add marshmallow

Step 6: keep stirring, let butter and marshmallow fully mixed, and then add milk powder to quickly mix well

Step 7: add peanuts and almonds, quickly stir well

Step 8: pour it into the baking pan covered with oil paper and press it with a rolling pin

Step 9: after cooling, cut into pieces and wrap them in glutinous rice paper and sugar paper

Step 10: Almond peanut nougat

Materials required:

Marshmallow: 540g

Peanuts: 600g

Almonds: 180g

Milk powder: 360g

Butter: 140g

Precautions: first, butter and marshmallow should be fully mixed, boiling over low heat, constantly stirring; second, after putting into the baking pan, be sure to press firmly; third, put a little butter on the rolling pin in advance to prevent adhesion.

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: sweet

Chinese PinYin : Xing Ren Hua Sheng Niu Zha Tang