Colorful Nougat (marshmallow Version)
1.
This recipe uses coconut-flavored mango as an example. Other flavors are similar, but only the differences and points to be paid attention to when operating.
2.
Prepare all the raw materials first, so that you won’t be in a hurry later.
3.
Cut the dried mango into small cubes.
4.
Pour the butter into a non-stick pan and heat it over a low heat until it melts into a liquid.
5.
Add the marshmallows and stir roughly, so that the surface of each marshmallow is covered with butter.
6.
Then use a spatula to constantly stir to prevent the marshmallows from burning. Remember, it must be low heat. After mixing the butter and marshmallows thoroughly, you can continue to stir-fry for another minute to make the nougat more vigorous.
7.
Add the milk powder in two portions and mix them well.
8.
This is the mixed state, turn off the heat after mixing.
9.
Pour in the dried mango and coconut chips.
10.
Use a spatula to quickly mix them roughly.
11.
Then transfer the nougat to the nougat pan. Wait a little while the nougat is not hot, put on gloves and fold them a few times at will.
12.
The folded nougats are more delicious. After folding them, place them in the nougat tray. After roughly pressing them, use a rolling pin to flatten them.
13.
After cooling at room temperature, start cutting the sugar. Cut into long strips first. Cut into small pieces. Saw back and forth with a knife, the cut surface will be more neat. Finally, bag the nougat and seal it.
14.
[B. Peanut black sesame marshmallow] Basic formula: marshmallow 180g, milk powder 100g, peanut 150g, black sesame 30g, butter 40g
15.
Note that this nougat will fry the peanuts first, it will be more fragrant and easier to mix.
16.
The method is very simple. Heat in a non-stick pan on low heat, pour in the ground peanuts and black sesame seeds, fry them until they are fragrant, pour them out and set aside for later use. The same operation method afterwards.
17.
[C. Oreo nougat] formula: marshmallow 180g, milk powder 100g, Oreo 130g, butter 35g
18.
It is best to buy Oreo biscuits with a filling. Use a knife to remove the filling and break it into small pieces. The Oreo biscuits I bought were too broken, and the nougat did not taste good. Break down to the approximate size in the picture.
19.
Melt butter in the same way, add marshmallows and mix well, add milk powder, and then pour in crushed Oreo cookies.
20.
Remember to mix them a little with a spatula, then gently fold it a few times with your hands. Don't use too much force to break the biscuits too much.
21.
[D. Chocolate Cashew Nougat] Formula: Marshmallow 180g, milk powder 105g, cocoa powder 10g, dark chocolate 30g, cashew nut 150g, butter 35g
22.
The chocolate is poured in after the marshmallows are all covered with butter and mixed together.
23.
Be careful not to wait until the marshmallows are all melted before adding the chocolate, or wait until the chocolate melts, the marshmallows have been boiled for too long, and the finished product will be hard.
24.
Similarly, cocoa powder needs to be mixed with milk powder in advance.
25.
Dark chocolate is best. This will reduce the sweetness of the nougat.
26.
[E. Strawberry and pistachio nougat] recipe: marshmallow 180g, milk powder 105g, freeze-dried strawberry powder 10g, pistachio 50g (after shelling), freeze-dried strawberry 80g, butter 40g
27.
Mix the freeze-dried strawberry powder with milk powder first.
28.
The pistachio is the weight after shelling.
29.
Do not cut frozen dried strawberries, so the best finished product will look better and taste better!
30.
【F. Matcha Cranberry Yellow Peach Nougat】Recipe: marshmallow 180g, milk powder 105g, matcha powder 8g, cranberry 100g, dried yellow peach 40g, butter 40g
31.
Pour matcha powder and milk powder into a bowl, and mix them evenly with a mini whisk.
32.
For specific operations, please refer to my last recipe.
33.
[G. Coffee Almond Nougat] Formula: Marshmallow 180g, milk powder 90g, coffee powder 10g, almond 150g, butter 45g
34.
Mix the coffee powder and milk aroma first.
35.
The best choice for coffee is pure coffee powder. Three-in-one coffee has sugar and the finished product will be sweeter.
36.
Seven flavors are collected, and each one is delicious.
37.
The best choice for Chinese New Year souvenirs.
Tips:
The softness of the marshmallow version of nougat is related to the amount of butter and milk powder in the raw materials and the length of the stir-fry time.
The more butter, the softer the nougat. The less powdered milk, the softer the nougat. The longer you stir fry, the harder the nougat will be.
Like hard candy: increase the cooking time after mixing marshmallow and butter, and increase the amount of milk powder. Like soft candy: reduce the cooking time after mixing marshmallow and butter, and increase the amount of butter.
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