Spicy nougat(ma la niu zha tang )

Spicy nougat

Introduction:

Production steps:

Step 1: pour water, granulated sugar, maltose and honey into a small pot, stir evenly, heat with low heat to make the granulated sugar dissolve completely, and then continue to heat.

Step 2: while boiling the syrup, beat the egg white with the beater until the hard foam (vertical sharp corner).

Step 3: Boil the syrup to 146 ℃, while beating the protein with a high speed egg beater, slowly pour the newly cooked syrup into the protein. Continue to beat until thick and smooth.

Step 4: pour in peanuts and stir well. Pour the mixed sugar on the oilcloth.

Step 5: after the sugar cools and hardens, cut it into the size you want.

Materials required:

Water: 50g

Fine granulated sugar: 120g

Maltose: 70g

Honey: 140g

Egg white: 30g

Spicy peanut: 280g

Note: 1. The key to making nougat is the temperature of the syrup. If the temperature is not enough, it will be too soft. If the temperature is too high, it will be too hard, so try to use a small fire. 2. Wrap the cut nougat in sugar paper as soon as possible, or put it into a sealed jar to prevent the surface from absorbing moisture and softening. 3. Syrup temperature is very high, pay special attention to it

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: medium spicy

Chinese PinYin : Ma La Niu Zha Tang