How is nougat made? Ask for a step

The marshmallow version of nougat, with zero difficulty. Choosing good ingredients and finding your favorite recipe is simply a perfect way to give away and eat for yourself.

If the hardness of the candy is divided into 10 grades (marshmallow grade 1 and fruit hard candy grade 10), then the hardness of the nougat in this recipe is about 4. It's softer, so it's easy to cut.

I figured this recipe for my grandmother. She loved it and I was happy.

Production time: 30 minutes (excluding packing time).

Materials. 100g of peanut kernels

Marshmallow 100g

Light whole milk powder 70g

Butter 37g soft peanut nougat preparation.

The peanuts are roasted (or sautéed), decorated and chopped. Soft peanut nougat preparation step 1

Prepare other ingredients. Soft peanut nougat preparation step 2

Turn on the gas stove on low heat and put the butter in the pan until it melts. Soft peanut nougat preparation step 3

Once all the butter is melted, add the marshmallows to the pan. Soft peanut nougat preparation step 4

After two or three minutes, the marshmallow will gradually melt. Stir appropriately with a rubber spatula. Soft peanut nougat preparation step 5

Add milk powder. Soft peanut nougat preparation step 6

Stir quickly so that the marshmallow and milk powder are evenly combined. Soft peanut nougat preparation step 7

Add the chopped peanuts and quickly flip. Soft peanut nougat preparation step 8

Take out the mixed sugar, place it on a silicone mat and knead it like a dough, which will make the peanuts more evenly distributed. At this time, the sugar is not very hot, rest assured that the soft peanut nougat method step 9

Use a rolling pin to roll out the kneaded sugar cubes to the thickness you seem. Soft peanut nougat preparation step 10

While there is any residual heat, use a knife to cut the sugar cubes into your preferred size. Soft peanut nougat preparation step 11

Pick some nice oiled paper and wrap it. Okay, please have a candy for your friends.

Here's how nougat is made:

Ingredients: 220 grams of Shuiyi; 100 grams of caster sugar; water 40 grams; salt 2 g; 35 g of egg whites; 50 grams of butter; 125 grams of milk powder.

Excipients: large almonds, 200 grams of cranberries.

1.Prepare all ingredients, noting that large almonds and cranberries can be chopped or unchopped.

2.Pour the water, water, sugar, and salt into a thick-bottomed pot and bring to a boil over medium heat while stirring.

3.When the syrup temperature is 100 degrees, beat the egg whites.

4.Beat the egg whites until rigid and set aside.

5.Bring the syrup to 143 degrees, remove it immediately, pour it into the whipped egg whites, slowly add the syrup and whip quickly with an electric whisk (you can also pour the egg whites into the syrup and stir).

6.Melt the butter into a liquid in advance with insulated water, add the butter and continue to beat evenly.

7.Pour in the milk powder and mix well quickly with a stiff spatula (no whisk).

8.Add the large almonds and dried cranberries and mix quickly.

9.Pour the stirred marzipan onto a nonstick baking sheet and knead the sugar, the more you knead, the more chewy the sugar becomes.

10.Finally, flatten the surface with a rolling pin.

11.When the nougat still has residual warmth, it can be cut and quickly wrapped in sugar wrapper to prevent moisture absorption and stickiness.