Rose almond peanut nougat(mei gui xing ren hua sheng niu zha tang bai chi bu yan mai ya tang ban )

Rose almond peanut nougat

Introduction:

"This nougat is so delicious that it can't stop. The landlord has made all kinds of maltose versions and marshmallow versions. Whether it's eaten by himself or by friends, they all like this version. They won't get tired of eating too much. Wrap them in lovely candy paper and put them in beautiful bags. Whether it's Valentine's day, new year's day or Christmas, it will make people feel special, especially cherish the gift ~ Christmas is coming, in addition to gingerbread and tree root cake, sugar is also good, right. )”

Production steps:

Step 1: all materials are ready. (maltose as shown in the picture)

Step 2: pour water, sugar, maltose and salt into a non stick pot, bring to a boil over high heat and bring to a boil over low heat.

Step 3: put almonds into the oven at 150 ℃ for 15-20 minutes, then take them out for use.

Step 4: peanuts are also roasted, and need to be peeled before use. No oven can also use the microwave oven high fire 3-5 minutes.

Step 5: at the beginning (about 10 minutes), the bubbles are large and the fluidity is fast, so there is no need to keep stirring.

Step 6: at this time, we can deal with the roses, remove the pedicels, grind half the roses, break half the petals, and reserve them.

Step 7: after about half an hour, the sugar becomes thick and the bubbles become more and more thick. At this time, you need to scrape the wall and bottom of the pot with a shovel from time to time to prevent the cooking paste or sugar color from being too deep.

Step 8: until the sugar liquid is about 130 ℃, you can prepare boiled water to beat the egg white, and then beat it until it foams wet.

Step 9: (about 40-50min) the standard sugar temperature should be boiled to 140 ℃ (LZ likes to be a little softer and can reduce the temperature appropriately, but the sugar temperature should be at least 137 ℃).

Step 10: slowly pour the scalding sugar into the egg beater, and use the egg beater to beat at high speed, then mix evenly.

Step 11: add butter softened at room temperature and stir until butter is completely blended.

Step 12: pour in the milk powder at one time and stir evenly.

Step 13: add cooked almonds (or peeled peanuts) and rose powder, stir a little.

Step 14: then, pour all the flowers on the operating table and sprinkle the rest of the petals.

Step 15: knead each almond (peanut) directly until it is wrapped in sugar.

Step 16: pour all the sugar into the baking tray and start shaping.

Step 17: flatten with rolling pin or mould~

Step 18: use a knife to cut the candy while there is a little extra temperature. When it's cool enough, the sugar hardens, and everything shatters.

Step 19: wrap them one by one with oil paper, otherwise they will stick together.

Step 20: choose the beautiful oil paper you like~

Materials required:

Egg white: 60g

Water: 75g

White granulated sugar: 210g

Maltose: 450g

Salt: a handful

Milk powder: 200g

Butter: 80g

Rose Tea: 10g

Cooked almond: 400g

Note: 1. Use the minimum fire to boil the sugar slowly, and in the second half of the sugar gradually thick (about 20 minutes), need to stir the sugar from time to time, to prevent the sugar color is too deep, not good-looking. 2. The red skin of peanuts should be removed, otherwise the peanuts will fall out when the sugar is cut. 3. It takes a long time to boil the sugar. Make sure to boil the sugar with a low heat on the stove to 140 degrees. The sugar will turn black when boiling with a high heat. In addition, the temperature of the sugar rises too fast, and the 140 degrees is false. That's why you say the sugar is very thin. The temperature near the wall and bottom of the pot is too high, so it's the most accurate to measure it by putting it in the center, Need to prepare a spoon as a mixing tool. 4. Don't let the roses go

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: milk flavor

Chinese PinYin : Mei Gui Xing Ren Hua Sheng Niu Zha Tang Bai Chi Bu Yan Mai Ya Tang Ban