First, bake the peanut kernels in an oven at 160 ℃ for about 20 minutes, bake the cooked peanut kernels (please adjust the baking time according to different oven conditions), cool slightly and rub off the red clothes, and put them in an oven to keep the temperature at about 50 ℃ (if your oven does not have a temperature setting of 50 ℃, bake the oven at 160 ℃ for another two or three minutes, then turn off the oven to keep the peanut kernels warm with the remaining temperature, and pay attention to the temperature, if it is cold, heat it in time to ensure it is hot before use).

Pour the maltose into the milk pot. This is a troublesome step (mainly because the maltose is too sticky), but I believe you can handle it. If the weather is too cold, maltose will be too hard. You can heat it with the package in the microwave oven. It will become more fluid and pour it out (if the maltose package you bought cannot be put into the microwave oven, soak it in hot water. OK).

15 grams of egg white fine granulated sugar is put into the egg-beating basin of the chef's machine and whipped at high speed for 1.5 minutes with the egg-beating cage (the highest gear is set to 8th gear). Send to hard foaming state. Leave the egg whites in the egg bowl for later use.

Another 195 grams of caster sugar is poured into the milk pot and together with the maltose. Pour in 40 grams of water and let it sit for a moment to make the water wet all the sugar. Then heat the milk pot with a small fire to slowly dissolve the sugar.

In the process of boiling sugar will emit a lot of small bubbles, and finally become boiling. After that, turn on the medium heat, slowly boil the sugar, and test the temperature of the syrup with a syrup thermometer until the syrup reaches 138 ℃ (it can be boiled to 140 ℃ in summer).
☆ Use an electric pottery stove or an open flame to cook. The temperature of the induction cooker is not stable and it is not recommend to boil syrup.

Move quickly afterwards. Continue to turn the cook's machine to the 8th gear to quickly whip the egg white, then pour the freshly boiled syrup into the egg bowl (while whipping) until all the syrup is poured.
☆ Pour the syrup immediately after cooking.

At this time, I got a pot of hot white sugar. At this point the cook machine can stop whipping.

The next move is still fast. Add the butter that has been softened (or melted into a liquid state) in advance to the egg beater, and then add the milk powder. The chef will turn on the 5th gear and stir for a while until the butter, milk powder and sugar in the basin are mixed.

Change the egg beating head (and scrape the residual sugar from the egg beating head into the egg beating basin), pour warm peanut kernels into the egg beating basin, change into a flat stirring head (as shown in the above figure), stir for a moment with 2-3 gears, and fully stir until the peanut kernels and sugar are mixed.
☆ The stirring speed should be adjusted according to the actual situation and can be fully mixed. The higher the sugar temperature, the softer it is. If you do this step, the sugar temperature has dropped and becomes a little hard, it is best to use 1st gear to whip, not hard. If the sugar is too hard, don't beat it at high speed.
In most cases, this step can be carried out smoothly. But if you are delayed for some reason, or the peanuts are not heated, or the weather is too cold, making the sugar too cold and hard, you will not be able to stir it (this is why the action should be faster and the peanuts should be warm at the same time). If the sugar becomes too hard, it can be baked in the oven at 120 ℃ for a while. After it softens, it can be kneaded by hand.

Finally, use a hard spatula to scrape off the sugar from the basin wall and mix it with the sugar in the basin, and we get the final nougat. If your operation does not delay too long, it should still be very hot and soft.
☆ If the room temperature in your home is low, the layer of sugar that sticks to the basin wall may become cold and solidify and not be scraped off. You can use a torch to burn the outside of the basin wall to heat the basin wall to soften the sugar.

Remove the sugar from the basin and place it on a sheet of silicone paper. After the sugar cools to a suitable degree of softness and hardness, cover another piece of silicone paper, flatten the sugar, and roll it to a suitable thickness with a rolling pin (this thickness is the thickness of the final sugar piece, you can roll it according to your needs).
☆ Roll out while the sugar is still soft. If the sugar has cooled, it will roll out.

Sugar takes shape when it cools. At this point can be cut into the right size with a knife, and wrapped in candy paper to save.
☆ Nougat should be wrapped in candy paper for preservation. If it is not wrapped in candy paper and put together directly, it will stick to each other.