Pistachio Strawberry Nougat
1.
Prepare all the materials
2.
Chopped dried cranberries
3.
Take 70 grams of frozen strawberry crisp, then cut in half, or not cut, but some bigger ones are not good for shaping
4.
Dried cranberries and pistachios are placed in a baking tray and placed in the oven. Heat up and down at 70 degrees to keep warm
5.
Take 30 grams of frozen strawberry crisps and add milk powder to the cooking machine to make powder
6.
Prepare a pot of hot water first, put the butter in the bowl and then melt it in the hot water to keep it warm. Because it takes a long time before the next, it is recommended to put it on the stove and open a small fire to keep it warm.
7.
Put all the water, water, sugar and salt in a non-stick milk pan
8.
Bring to a boil on high heat, then turn to medium and low heat to boil slowly, put in a thermometer
9.
When boiling the sugar, you can beat the meringue at the same time, put the egg whites and sugar in the egg bowl
10.
Use an electric whisk to blow at high speed, until the meringue is stiff and foamed and it shows a small pointy hook.
11.
After being beaten, put it aside for later use (Note: Don't beat it, the finished nougat will become very hard after beaten)
12.
Boil the syrup to 138 degrees. Stir several times in the middle to avoid false high temperature. When the syrup reaches 138 degrees, turn off the heat immediately, add butter immediately, and stir evenly with a spatula.
13.
Then put the meringue in the pre-prepared hot water for heat insulation
14.
Then slowly pour the syrup into the meringue, being careful not to pour it on the whisk, and then use an electric whisk to beat at high speed until it is even, and when you feel resistance, you can (Note: this step needs to be beaten for a while , The nougat made in this way will not stick to the teeth and chewy)
15.
Then pour in milk powder and frozen strawberry powder, stir evenly with a hard spatula, or wear disposable gloves to mix them evenly
16.
After stirring, pour in the warmed pistachios, dried cranberries, and frozen strawberries
17.
Then use a spatula to mix well
18.
Then take it out and put it in the three-piece mold of the school kitchen. A piece of oil paper can be placed underneath to facilitate the shaping.
19.
Finally, it can be shaped into a square
20.
After shaping, let it cool and cut into pieces.
21.
Finished picture
Tips:
1. Pistachios and dried cranberries must be kept warm in the oven, because if they are not kept warm, the temperature of the pistachios and dried cranberries is low. When mixed with marshmallow syrup, the temperature is different, resulting in marshmallow syrup The temperature drops rapidly, so that the marshmallow syrup becomes hard and cannot be mixed with pistachios and dried cranberries.
2. If it is found that the marshmallow syrup cannot be mixed, the remedy is to prepare a pot of hot water and put it on the stove. The insulating water will increase the temperature of the marshmallow syrup and soften it and mix it evenly.
3. It is not recommended to reduce the amount of sugar in this formula, which will affect the unsuccessful sugar boiling.
4. The temperature of the formula here is boiled to 138 degrees. The weather temperature in different regions is different. It should be adjusted according to the weather temperature. If the finished product is found to be harder, the temperature can be lowered to about 136-137 degrees next time.
5. The temperature of the boiled sugar determines the hardness of the finished sugar
6. The pot for boiling the syrup must use a thick-bottomed pot, preferably a non-stick pot, so that the boiled syrup will not change color, and there must be a thermometer, so that the prepared temperature can be measured, when measuring the temperature , The thermometer must not touch the bottom of the pot in the center of the measuring syrup, so that the temperature of the syrup can be measured.
7. Cut the finished product while it’s hot, and pack it immediately after it’s been cut. Don’t leave it exposed in the air for too long, which will make the nougat moist.
