6/22/2021 (辛丑年[牛] 农历二零二一年五月十三 星期二)
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Recipe, Peanut Nougat

Recipe, Peanut Nougat


Sharing Instructor:
Liu Yijun

Ingredients:

300g   Marshmallow

130g   Whole milk powder

50g     Unsalted butter

300g   Roasted peanuts

100g   Cranberry (cut into small pieces)

2g       Salt (if you use salted peanuts, this is not needed)


Kitchenware:

Non-stick pan, plastic tray (baking pan), baking paper, rolling pin, scraping board, scraping knife


Cooking Steps:

1.  Put the unsalted butter in a non-stick pan, melt the butter on medium heat, add marshmallows; stir-in marshmallows, continue cooking on medium or low heat until completely melted;

2.  Add whole milk powder, carefully mix-in the milk powder until all the milk powder is blended into the mix over medium or low heat;

3.  Add cranberries and mix thoroughly, add peanut kernels and mix thoroughly, turn off heat, and remove from the range;

4.  Pour the melted nougat into a tray (baking pan/mold) lined with baking paper, press it into a flat, ½ inch thick sheet.  Roll it with a rolling pin, and shape it with a scraper;

5.  After cooling (2-3 hours or refrigerating), cut into long strips, then cut into small pieces;

6.  If you have rice paper or candy wrapper, you can wrap it, and it will be your best homemade candy for the New Year!


Tips:

1.  The softness of the nougat is controlled by the amount of butter (the more butter the softer), and the length of time the butter is boiled.  It is also affected by the amount of milk powder used.

2.  It is important to be well prepared before cooking, as it is very important to go through the process in one pass, otherwise you will be scrambling when the mix comes out of the pan (because the sticky mix will get everywhere, and it will also affect the shaping).  Wear disposable food gloves, it is best to spray some oil on it to prevent sticking.



牛轧糖


分享讲师
:刘奕君

准备原料
:

棉花糖300g

全脂奶粉130g

无盐黄油50g

去皮烤花生300g

蔓越莓100g (切小粒)

盐 2g(如果用带盐的花生,这个就免了)


厨具:不粘锅,塑性盆(烤盘),烘焙纸,擀面杖,刮板,刮刀

制作程序:

1. 无盐黄油放入不沾锅,开中火融化黄油后加入棉花糖,翻拌棉花糖,中小火继续煮至完全融化;

2. 加入全脂奶粉,小心拌匀奶粉与棉花糖浆,继续中小火将奶粉全部融化并融入糖浆中;

3. 加入蔓越莓稍微拌匀,加入花生仁,迅速拌匀,关火,出锅;

4. 将煮好的牛轧糖浆倒入预置了烘焙纸的托盘中(烤盘/塑型摸具),按压成平整/结实,可用擀面杖擀压,刮板整理;

5. 待冷却后(2-3小时或放入冷藏),切成长条状,然后切小块即可;

6. 如果有糯米纸,糖果纸的,可以包装好,就是您自制的过年最好吃的糖果啦!


贴士:

1.  棉花糖的软硬程度和黄油的多少(黄油越多糖越软),以及和黄油熬制时间的时间长短有直接影响,还有奶粉的用量多少也直接影响糖的软硬程度。

2.  制作前的准备充分,制作过程一气呵成很重要,否则出锅时就会手忙脚乱(因为糖会粘得哪都是,还影响塑型),待牛轧糖稍微凉一点再塑性,塑型时带一次性的食物手套,最好喷点油防粘。



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