Handmade Nougat

Name: Handmade Nougat
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 160g Caster sugar; 35g Egg white; 260g Peanuts; 50g water; 75g maltose; 135g honey; Some Glutinous rice paper

by Still good food

4.9 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Nougat is said to have been invented in Cremona, Italy in 1441. At a wedding banquet of a local nobleman, the newlyweds were presented with a candy made of honey, almonds and egg whites.

There is another saying that it was the first in the Ming Dynasty in China (in accordance with the Ming Dynasty's orthodox ten-year examination and the palace examination), in order to thank Emperor Wenchang for entrusting his dream to make it three yuan and the first, he made it in accordance with the method of dreams. It is made of maltose, peanuts, rice, etc., and it is kneaded into a cow shape, so it is called nougat. However, since it is not easy to knead sugar into a cow shape, and the production speed is slow, it is directly cut into a rectangular shape. sell. Later, foreign missionaries spread this candy to the West, and it has become one of the most popular candy in foreign countries.

In the Ming Dynasty, there was a literati named Shang Ren in Zhejiang Province. One night, Shang Ren dreamed that he was kneeling in front of the Wenchang Hall. He saw pen, ink, paper, inkstone, a plate of peanuts and some sugar on the altar table. God Wenchang looked at him with a smile but did not speak. Suddenly, God Wenchang waved his hand towards the offering table. The peanuts were automatically hulled and flew into the sugar, while the peanut sugar instantly turned into several cows and rushed towards him. Shang Ren was sober at this time. Come here. After that, he asked someone to help him interpret the scene in his dream. Pen, ink, paper, inkstone and peanuts were metaphors of brilliant pens and flowers, and peanuts turned into several cows and rushed towards him, which was a metaphor of wisdom.

After listening to the interpretation of the dream, Shanglu was very surprised. He ordered his family to take the rice grains and mix it with maltose, then add peanuts and boil it into hard candy. Finally, he asked someone to make a cow-shaped mold to turn the sugar into a cow-shaped peanut candy. The word "pa" has the meaning of peanut, so Shang Ren named this cow-shaped peanut candy nougat. In addition, the word "rolling" was originally read as ㄚˋ, but now it is changed from ㄚˋ to ㄓㄚ for the convenience of the general public.

After Shang Ren created the Nougat, he went to participate in the township examination, the general examination, and the hall examination in the same year. It was the so-called Sanyuan. Shang Ren was the only one among the 89 champions in the Ming Dynasty. In order to appreciate the blessing of Wenchang God, Shang Bin made a large amount of nougat and went to Wenchang Hall to pay tribute to Wenchang God. After the worship, he divided the nougat for everyone to taste. It was widely spread because of its mellow and strong flavor. It’s not easy to be in the shape of a cow, so everyone cuts the sugar directly into chunks, which is the shape that everyone sees today. "

Ingredients

160g Caster Sugar
35g Egg White
260g Peanuts
50g Water
75g Maltose
135g Honey
Some Glutinous Rice Paper

Handmade Nougat

1. Ingredients: 160 grams of caster sugar, 75 grams of maltose, 135 grams of egg white, 35 grams of peanuts, 260 grams of water, 50 grams of glutinous rice paper, appropriate amount 2. Put the peanuts in the middle of a preheated oven at 170 degrees, and bake for about 8 minutes. When it is fragrant and roasted until the red peanuts are slightly cracked, take it out for use (or use a wok to fry for a few minutes until it is cooked) 3. Pour the fine sugar water into the milk pan and heat it over a low fire to completely dissolve the fine sugar. 4. Pour in honey 5. Pour in maltose and heat to boiling and continue to simmer for a while on low heat (stir with chopsticks). 6. While cooking the syrup, prepare a large pot with no oil and water and pour the egg whites. 7. Beat the egg whites with a whisk to the degree of rigid foaming (lift the whisk, the egg white can pull out the upright sharp corners) 8. Boil the syrup to 140°C. (If you don't have a syrup thermometer, prepare a bowl of ice water, dip your chopsticks into the syrup, and drop it into the ice water. If the syrup can form hard sugar beads, it means it's ready). While using a whisk to beat the egg whites quickly, pour the hot syrup into the egg whites immediately. 9. After all the syrup is poured in, continue to beat for a while until it is thick and smooth. 10. Pour the peanuts prepared in the first step, and stir evenly. 11. The beaten syrup is shown in the figure. 12. Spread multiple layers of glutinous rice paper into the container and scrape it slightly, and then wait for the sugar to cool and harden. After hardening, use a knife to cut the sugar into small pieces.

2. Put the peanuts in the middle layer of a preheated oven with a high and low fire of 170 degrees, bake for about 8 minutes, roast the aroma and roast until the peanuts are slightly cracked, and then take it out (or use a wok to fry for a few minutes until it is cooked. )

3. Pour the granulated sugar water into the milk pan and heat it over a low heat to completely dissolve the granulated sugar. .

4. Pour honey

5. . Pour in the maltose and heat until it boils and continue to simmer for a while on low heat (stir it with chopsticks).

6. .While cooking the syrup, prepare a large oil-free and water-free pot and pour the egg whites.

7. . Beat the egg whites with a whisk to the degree of rigid foaming (lift the whisk, the egg whites can be pulled out of the upright sharp corners)

8. .Boil the syrup to 140°C. (If you don't have a syrup thermometer, prepare a bowl of ice water, dip your chopsticks into the syrup, and drop it into the ice water. If the syrup can form hard sugar beads, it means it's ready). While using a whisk to beat the egg whites quickly, pour the hot syrup into the egg whites immediately.

9. .After all the syrup is poured in, continue to beat for a while until it is thick and smooth. .

10. .Pour in the peanuts prepared in the first step and mix well

11. .The syrup made is as shown in the picture.

12. . Spread multiple layers of glutinous rice paper into the container and scrape it slightly, and then wait for the sugar to cool and harden. After hardening, use a knife to cut the sugar into small pieces

Tips:
The most important thing about the prepared syrup is the temperature of the syrup. The temperature of the syrup directly determines the quality of the nougat. The nougat that is made without sufficient temperature is too soft and sticky after cooling. If the syrup is boiled over, it will taste burnt and be too hard, so you must use a low heat to boil the syrup. Drop the syrup into the water and immediately form small sugar beads to indicate that it is cooked. Then immediately pour the syrup into the beaten egg whites.

Don’t use the finished peanuts (the ones in the supermarket have added flavor). It’s better to roast it yourself or stir-fry so that it has the original flavor. The cut nougat should be wrapped immediately, the latter of which is sealed in the container. Okay, it's a damp-prone candy.