Chocolate hazelnut nougat, Fangzi referenced "small food and candy", peanuts changed the hazelnut, the first time when the fruit is not enough, mixed with some peanuts, the second time all use the fruit ~
Spread the material E on the baking sheet and put it in the oven to keep it at 140 °C - 150 °C.
Melt the material D without salt cream and black in a bowl
Mix material A and quickly beat it to hard foam with eggbeater
Mix material B, medium and small fire, stir while cooking
Cook to 131 ° C (this step is important to reach a certain temperature and boiling point)
Pour 5 into 3 and mix well with the eggbeater
Add material C, evenly beaten evenly
Add 2 water-melted materials D and mix well
Transfer the capsules placed in the oven to the countertop, pour 8 onto the capsules, mix well, and repeatedly fold over the non-stick cloth. After repeated folding, use a rolling pin to level
After a little cool, cut into small pieces
Put the nougat on the oil paper (if you don't pack it, the nougat will stick together)
1. Nuts must be placed in the oven (140 ° C -150 ° C). 2. After all the mixing, the nougat needs to be repeatedly folded, so that the taste will be better than Q (but not too much, if it is cold, it will not work well). 3. When the nougat is repeatedly folded, the sugar will be more sticky at this time. It is recommended not to turn it directly by hand! Use tarpaulin or use a high temperature squeegee to mix. 4. After a little cool, you can cut into small pieces, don't wait until it is completely cool and then cut, it will be more difficult to cut.