Cranberry Almond Nougat [maltose Version of Protein Powder]

Name: Cranberry Almond Nougat [maltose Version of Protein Powder]
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 780g maltose; 80g water; 600g Almonds (large); 100g butter; 150g milk powder; 80g Dried cranberries; 60g Trehalose; 4g salt; 70g Meringue powder; 70g Cold water

by Q pig baby

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Every winter from December to the Spring Festival, there will be a nougat craze. The various flavors of nougat with exquisite packaging are the best gifts and souvenirs. My family likes to eat, every year I make a plate. This year we did not use fresh protein to make it, and replaced it with protein powder. It is very convenient to operate, but I think the nougat taste of protein powder is not as good as that of fresh protein. In addition, the nougat made with maltose has a yellowish sugar color but a strong malt aroma. If it is replaced with water, the sugar will be white and tender, and the sugar quality will be lighter. I personally think that the delicious and beautiful one is the Shuiyi version of fresh protein nougat.

Cranberry Almond Nougat [maltose Version of Protein Powder]

1. Pour the almonds into the baking tray, put them in the middle layer of the oven preheated by the upper and lower fire at 150 degrees, and bake for 20 minutes.

Cranberry Almond Nougat [maltose Version of Protein Powder] recipe

2. Put the butter in a stainless steel basin, melt it in water, add milk powder and mix to make a milk crisp.

3. Put 60 grams of trehalose, 780 grams of maltose, 80 grams of water, and 4 grams of salt into the pot, heat to 140 degrees, and turn off the heat.

4. 70 grams of meringue powder is added to 70 grams of cold water and whipped to a dry foaming state (note that the syrup is boiled to 100 degrees to start this step).

5. Change the mixer of the cook machine to a flat shape, slowly pour the syrup into the mixing tank, and stir at medium speed.

6. Add the milk pastry to the mixing tank in batches and mix well.

7. Add the almonds and dried cranberries in the heat preservation tank to the mixing tank, and mix well with a rubber spatula.

8. Transfer the nougat to a greased 11-inch square non-stick baking pan, and shape it with the help of an extended biscuit mold, a marble rolling pin, and plastic wrap.

9. After cooling completely, cut into pieces and pack.

Tips:
There is no cook machine, it is recommended to use a high-power electric whisk for making. If the syrup is not boiled to the point and the sugar is soft, you can wrap it with glutinous rice paper to prevent sticking.