[homemade Nougat]

[homemade Nougat]

1. Prepare various materials. The nuts are roasted or fried in advance, if they are skinned, it is best to remove the skin;

2. Put butter in a non-stick pan and heat it over low heat;

3. After the butter has melted, add marshmallows;

4. Continue to heat on low heat until the marshmallows melt;

5. Add milk powder and matcha powder and continue to stir continuously on low heat;

6. After the ingredients are completely mixed in the pot, add dried fruits and nuts;

7. Mix well while it is hot, turn off the heat, transfer the mixed nougat to the chopping board while it is hot, and knead well. Here, you can use the way of lamination to exhaust the air as much as possible, and then reshape it into a rectangular parallelepiped;

8. After it has cooled down completely, wrap it in plastic wrap and keep it in the refrigerator overnight. Take it out the next day, warm it up, and cut into pieces for consumption.

Tips:

1. Use matcha powder as much as possible, the taste and color will be better. If it tastes coffee, you can use 5~8g of sugar-free black coffee powder instead of matcha powder. If it tastes like milk coffee, use 10g milk powder + coffee powder mixture instead of matcha powder;
2. Heat with a small fire throughout to avoid blackening of the color;
3. After the nougat is ready, knead it more, so that the nuts and dried fruits will be more closely combined with the sugar, and they will not break easily when cut;
4. The nougat should be cut after returning to room temperature. It should not be frozen and hard. When it is too soft, the cut sugar is easy to deform. When it is too hard, it is easy to chop.