Taiwan's classic hand-made nougat
Introduction:
"Last time I made the peanut nougat, some people said it didn't have a strong milk flavor. Ha! There is nothing related to milk in it. How can it smell like milk? In fact, nougat does not necessarily have milk flavor. The word "cow" has nothing to do with milk. The word nougat is actually translated from French nougat, which means inflatable candy made of nuts, honey or syrup. Since some people want milk flavored nougat, it's better to find a formula with dairy products to make it again. This time, cut the peanuts into pieces, so that you can cut the sugar smaller. However, it's very unfair that there are more small pieces of candy. Wrapping sugar paper takes more time than making sugar. "
Production steps:
Step 1: prepare materials
Step 2: chopped peanuts
Step 3: put in the oven, 100 degrees, keep warm, set aside
Step 4: beat the protein until hard foaming, set aside
Step 5: pour maltose, sugar and water into the pot
Step 6: heating and melting
Step 7: boil to 130 degrees
Step 8: pour in the protein and stir quickly
Step 9: add butter in batches and stir well
Step 10: pour in the milk powder,
Step 11: mix well
Step 12: pour the peanuts on the oilcloth
Step 13: pour in the slurry
Step 14: cover with oilcloth and knead evenly
Step 15: peanuts are evenly distributed in the slurry
Step 16: roll it into 1cm thick sheet
Step 17: cut into small squares of 2x2cm
Step 18: wrap glutinous rice paper one by one
Step 19: wrap it in sugar paper
Materials required:
Protein: 35g
Maltose: 225 g
Water: 40g
Sugar: 100g
Butter: 50g
Milk powder: 75g
Cooked peanut: 250g
Note: no thermometer can drop syrup in cold water, if immediately condensed into hard sugar beads, you can leave the fire. The original formula of milk powder is 100g, but I only poured 75g, and the slurry was too thick to beat.
Production difficulty: simple
Process: Baking
Production time: several hours
Taste: milk flavor
Chinese PinYin : Tai Wan Jing Dian Shou Gong Niu Zha Tang
Taiwan's classic hand-made nougat
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