1. We first pour the protein powder, 38 grams of water, and salt into the tank of the milk maker (the tank and the egg ball should be cleaned with dish soap to prevent oil and the protein powder cannot be beaten)
2. Turn on the milk maker to medium speed, mix the protein powder and beat
3. While beating, pour glucose syrup, 100 grams of water, and 110 grams of granulated sugar into the pot and heat it over the heat
4. When the protein powder is whitish and foamy, pour 50 grams of sugar into the protein powder, and continue to beat until it is dry and foamed (that is, it is firm. Use an egg ball to hook a tip, which is straight up. Won't bend)
5. Boil the syrup to 125°C to 130°C (the nougat washed out at 125°C is softer, and the nougat at 130°C is a little harder. The temperature of the syrup is determined by personal preference.
6. Change the fresh milk machine to a slow speed, pour the sugar down along the edge of the tank, and beat it evenly at a medium speed after falling (the protein powder will become thinner after adding the syrup, which is normal)
7. Add butter while the sugar is still hot
8. Beat the butter evenly. If the butter is not evenly beaten, there will be some gaps in the middle of the nougat of the table size.
9. Pour the milk powder into the egg-beating tank (Choose whole milk powder, the quality of the milk powder determines the flavor of the nougat, if you want, you should choose a better milk powder)
10. Pour the pistachio nuts and almonds on the non-stick mat, then pour the beaten nougat directly on the surface of the nuts
11. Grab the mat and fold the nougat, mix the nuts and the nougat well, let it cool a little after mixing well for later operation
12. Use a rolling pin to roll the nougat to a thickness of 1cm
13. Cut 4 sides of the nougat neatly, and then cut into 3cm width sugar bars
14. Finally, cut the nougat into a small rectangle with a width of 1cm. Then you can pack it as you want.
Tips:note
1 You may have noticed that the drawing style of our steps is different this time, because when making nougat, you need to make syrup and powdered milk. If the temperature of making syrup is too high, it will be dangerous. The stickiness of milk powder is large, and the small machine can't move it. Burn it, you can still use the fresh milk machine for insurance
2 The temperature of the syrup should be measured accurately. If the temperature of the syrup is too thin, the nougat will not be hard.
3 If you want to make cocoa-flavored or matcha-flavored nougat, reduce the amount of milk powder by 50 grams, add 50 grams of matcha powder or cocoa powder, and you can also replace nuts with dried fruits such as cranberries
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