The mink version of the nougat is a more comprehensive understanding of the nougat production process, although it is more troublesome than the lazy version of the marshmallow version, but delicious is worth looking forward to! The sweet taste is that nougat has added the broken petals of rose petals. It looks more like a little sea salt on the surface. It brings a little salty taste to the nougat. It tastes like love.
The material of the protein fraction was mixed and beaten to a hard foaming with an electric egg beater.
Some of the mink material is mixed and heated to 145 degrees below which the sugar body may be soft. A thermometer is needed.
Then, while spraying the protein, add the hydrazine solution.
Until it is completely added, it will eventually become viscous.
Add the viscous protein body to the melted butter and continue to the fusion.
Change the scraper, add milk powder, and mix well.
Peanut kernels are placed in the oven 100 degrees in advance to heat and heat, dry roses to the pedicle and core, add, continue to stir evenly.
Spread over the oiled baking tray.
Cover with oil paper and flatten with a rolling pin.
Even the oil paper is reversed together, demolded from the baking tray, and formed into a square shape by a scraper.
Sprinkle a little rose petals and sea salt on the surface, press it slightly, and then flatten it with a rolling pin.
Then wait for it to dry. After drying, the left hand uses a squeegee to hold the syrup, and the right hand is cut with the kitchen knife before and after, and a beautiful cut surface can be cut.
One by one
Then use the same method to cut the cut strip into a short piece.
The nougat has a nice rose on the front and a peanut on the side. It can be stored in oil paper or rice paper.
The color is very good.
Wrapped in oil paper to give someone~
More baked goods focus on Weibo @饭饭 or WeChat public number: rice and rice baking.