Matcha Strawberry Nougat

Name: Matcha Strawberry Nougat
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 180g Ico marshmallow; 90g Anjia milk powder; 35g Anjia Butter; 8g Aolan Matcha Powder; 120g Natural Forest Ground Peanuts; 50g Sugar-free strawberry crisp

by Flying swallows

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I believe that many nougat and prawn cakes will be found in the memories of many generations born in the 70s and 80s when they were young. This sweet memory has warmed the entire childhood, so that the favorite candy until now is the nougat and prawn cakes. The prawn cake cannot be reproduced by itself. The nougat is relatively simple. It is almost the New Year. The nougat that I learned to make is packaged and given as a gift.

I have made many flavors of nougat, and they are all very delicious. This time, the nougat with a super high value made with matcha and strawberry crisps is red and green. It looks like an appetite and adds a peanut. The scent of the nougat neutralizes the sweetness of the nougat. Friends who like it can do it! "

Ingredients

Matcha Strawberry Nougat

1. Prepare the ingredients. The milk powder I use Anjia whole milk powder. The ground peanuts are from the natural forest. I don’t want to bake it. It is too troublesome to peel. The green tea for matcha, butter Anjia, and marshmallows are Igo. Choose your favorite brand. Strawberry Crisp is sugar-free and lighter. If it is sugar, add 30 grams more.

2. Put the peanuts in a baking tray and heat them up and down in the oven at 80 degrees to keep them warm.

3. Weigh and mix the milk powder and matcha powder.

4. Put the butter in a non-stick pan over low heat and heat it until the butter is all melted.

5. Add marshmallows, which can be cut smaller in advance.

6. Stir back and forth until the marshmallows melt. If you want to eat harder, stir fry for a while. If you want to eat softer marshmallows, add the milk powder mixture when it melts.

7. Add milk powder and matcha powder, quickly stir evenly and turn off the heat.

8. Put in the insulated peanuts and strawberry crisps. The peanuts are insulated to better blend with the nougat. If you use cold ones, it will be difficult to blend.

9. Stir with a silicone spatula until the nougat and peanuts and strawberries are crisp and evenly mixed.

10. Move to the baking tray, put on PVC gloves and shape it while it is hot. You can use a spatula and rolling pin to shape it to make it smoother.

11. After a little cooling, you can cut into pieces. It is better to cut back and forth with a serrated knife. It is better to wrap it in sugar paper and give it a face.

12. Finished picture

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Tips:
You must use a non-stick pan to make nougat. Butter polysaccharide is soft, milk powder polysaccharide is hard, and the sugar will be hard after frying for a long time, so choose soft or hard according to your preference. Nuts can be matched at will, and one recipe can change different flavors. Nougat.

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