Boiled Sugar Version Nougat丨a Decent Souvenir, A Must-have Snack When Going Out
1.
Prepare all the ingredients: 220g water, 100g caster sugar, 40g water, 2g salt, 35g egg white, 50g butter, 125g milk powder, 200g almond + cranberry (can be chopped or not).
2.
Pour the water, water, sugar, and salt into a thick-bottomed pot and simmer on medium heat while stirring.
3.
When the temperature of the syrup reaches 100 degrees, the egg whites are beaten.
4.
Whip the egg whites until hard and set aside.
5.
Boil the syrup to 143 degrees, take it out immediately, pour it into the whipped egg whites, slowly add the syrup, and use an electric whisk to beat quickly (you can also pour the egg whites into the syrup and stir).
6.
Butter melted into liquid in warm water in advance, add butter and continue to beat evenly.
7.
Pour the milk powder and use a harder spatula to quickly stir evenly (do not use a whisk).
8.
Add the large almond diced and dried cranberries and mix quickly.
9.
Pour the mixed almonds on a non-stick baking pan and knead the sugar. The more you knead, the more chewy the sugar will be.
10.
Finally use a rolling pin to flatten the surface.
11.
When the nougat is still warm, it can be cut and quickly wrapped in sugar paper to prevent it from absorbing moisture and becoming sticky.
Tips:
【Tips】
1. Making nougat is a race against time, so the materials and tools must be prepared in advance, otherwise it will be tragic when it is done.
2. Temperature control is very important. If you like to be softer, the temperature of the sugar can be around 140 degrees, and if you want a harder taste, it is 145 degrees. After all, it is difficult to adjust, so you can only give a temperature range.
3. If you like to make other flavors, you can reduce the amount of milk powder and replace it with matcha powder, cocoa powder, coffee powder and so on.
4. Shuiyi can be replaced with maltose. The difference is that the finished product made by Shuiyi is white, and the maltose is yellowish. If you make matcha flavor, you must use Shuiyi.
5. The pot for boiling sugar must have a thick bottom, otherwise the temperature will rise too fast, and it will be easy to cook or stick to the bottom of the pot. When boiling, stir to make the heat more even.
6. When measuring temperature, the thermometer should be inserted into the syrup, not the bottom or wall of the pot.
