Multi-flavored Nougat

Name: Multi-flavored Nougat
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g cotton candy; 100g butter; 200g milk powder; 30g Matcha powder; 100g Dried cranberries; 500g Badan Muren; 300g peanut kernel

by Sister Zhizhi

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I started making nougat last year. My first attempt was successful and my confidence doubled. I made a lot of souvenirs during the Spring Festival and gave it to friends and relatives.
Today, my spouse took the students out for the competition, and the students called for the nougat I made. Okay, cheer for them before the game. I hope that the boys will achieve good results in the competition. Waiting for your good news, come back and invite you to have a barbecue.
Today I made two flavours (Matcha Altarwood) and (Cranberry Peanut). The taste is quite pleasant. "

Ingredients

Multi-flavored Nougat

1. Prepare the required ingredients

2. The almond has a salty taste, so I bought it and rinsed it with water twice and bake it in the oven at 180° for 20 minutes. The peanuts are also baked at 150° in the oven for 15 minutes to increase the fragrance.

3. During the whole process, put the butter in the pot to melt and pour 200g marshmallows. Because the pot is small, you can only make 200g at a time.

4. After the marshmallow melts in the pot, add the milk powder and stir evenly, add the peanut kernels and dried cranberries and mix. Because it requires two-handed operation, I didn’t take pictures. I spread oil paper on the operating table. Pour the boiled finished product into oil paper. Roll the rolling pin to a suitable thickness. Place it in the refrigerator for half an hour and remove it and cut it into pieces.

5. Cut it into pieces and wrap it in sugar paper (it's not easy to pack in summer, it will melt after taking it out of the refrigerator, and it will start to touch your hands, or it is suitable for nougat in winter).

Tips:
1. Remove the red coat after roasting the peanuts, if they are not removed, the mouth will be astringent;
2. The almond must be washed twice. If it is not washed, the sugar, salty and sweet taste, I think the taste is weird;
3. During the frying process, be sure to have a low heat, keep stirring evenly, and completely dissolve the milk powder;
4. It is best to have glutinous rice paper when packaging. I have never eaten glutinous rice paper since I was a child, so the wrapping paper used directly is made of oily paper, so it won’t stick.
5. Store the packaged sugar in the refrigerator, and it will melt at room temperature.