Homemade Nougat
1.
Prepare the required materials, here is a special reminder, if you like softer nougat, you can add 10-15g more butter. The recipe here is just right, it will not be particularly soft or hard. This is what I tested of. If the nougat made according to this recipe is very soft, it proves that the milk powder is poured before the marshmallows are melted. The marshmallows should be fry and melted. Fry them for as long as possible.
2.
I prepared the peanuts in advance. The peanuts need to be roasted at 170°C for about 10 minutes; after roasting, cut into pieces.
3.
Heat a small pot (must be careful here, use a non-stick pan, or it will stick everywhere), pour the butter in, melt to half of the butter, and then pour the marshmallows in.
4.
After pouring the marshmallows, you must keep the fire low, and always stir the marshmallows, otherwise the marshmallows will burn easily, and the nougat will change color.
5.
Stir the marshmallows with a shovel. (If you have a high-temperature-resistant silicone spatula at home, you can use a spatula to operate it. The spatula will not stick; if you use a wooden spatula, it will stick. The wooden spatula I use here will stick. I will use it in the next steps. Silicone spatula, very convenient and will not stick)
6.
The marshmallow is almost boiled like this, and it takes about ten minutes. It takes patience.
7.
Then pour in the milk powder, stir evenly, keep turning on the low heat, if you don’t need to turn off the heat, just keep stirring even
8.
It takes about five minutes to mix well
9.
Then pour in peanuts and stir well
10.
Stir for about 2 minutes
11.
Add dried cranberries and stir well
12.
Stir it in this way and it is almost the same. Now it is still soft and not very hard; if it is found to be difficult to stir, it proves that the milk powder step above did not stir the milk powder evenly or the marshmallows were not completely melted.
13.
Then place a piece of greased paper in the baking pan, and put the nougat into the shape (if there is a non-stick baking pan, place it directly in the baking pan, if not, you need to pad a piece of greased paper)
14.
Set aside after shaping.
15.
Leave it at room temperature for about 2 hours, and it's almost ready to cut.
16.
Cut the nougat into suitable sizes
17.
You can see that the nougat is spread all over the peanuts and dried cranberries, it tastes very delicious.
18.
If you find it is sticky when you cut it, it proves that the milk powder was added before it was melted in place when the marshmallows were fried. After being frozen in the refrigerator, they were taken out and cut, and then wrapped in glutinous rice paper for consumption.
19.
Finished picture
20.
This one is made in two flavors, matcha flavor (add some matcha powder to the milk powder, mix it with the milk powder, after the marshmallows are fried and melted, they are added together, and the steps are the same), personally feel the original flavor Taste better.
21.
The hardness is just right, if you think it is too hard, you can add about 10g more butter.
22.
The finished product!
Tips:
1. When frying marshmallows, they must be melted and then poured into milk powder, otherwise the nougat may be very soft and difficult to cut in the end.
2. If you like softer, you can add about 10g more butter to this recipe. Nougat with 10g more butter will not be sticky when cut, and will taste softer.
3. Be sure to use a non-stick pan, and also use a silicone spatula. Both of them will not stick and easy to clean.
4. If you find that it is too soft and sticks to the knife when it is cut, put it in the refrigerator and freeze it for a while, and then wrap it in glutinous rice paper after it is cut.
