Name: Rose Nougat
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 240g Corn syrup; 250g White sugar; 1 piece peanut; 35g butter; 150g Egg white; 7g water; milk powder; Rose petal; 30g Trehalose; 30g salt

Rose Nougat

by Wan Fengling

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

The key to nougat is to boil sugar. There are many versions: marshmallow version, maltose version, corn syrup version and light cream version, the most common are the first three. The marshmallow version is simple but contains gelatin and has a bad taste. I have made it once; the maltose version always feels burnt when boiled and the color of the finished product is yellowish. I don't particularly like it; I often use corn syrup to boil sugar. It is generally required to boil the sugar to 140 degrees. I personally feel that it is too hard, so I usually boil the sugar to 138 degrees and turn off the heat.
The red peanuts used in this nougat are particularly fragrant, and the rose petals are added to give it an extra flavor, especially if you chew slowly and slowly aftertaste, the taste is excellent.

Rose Nougat

1. Prepare the required materials.

2. Peanuts with red skin are roasted in the oven at 150°C for about 20 minutes and then peeled.

3. Go to the stalk of the rose and leave the petals in the center.

4. The peanuts and petals are kept warm at 80 degrees in the oven.

5. 35 grams of water, 30 grams of trehalose, 10 grams of white sugar, 240 grams of corn syrup, and 1 gram of salt. Put the milk in a pot and simmer on medium heat until the saccharification is boiled. Remember not to stir to avoid the phenomenon of sugar "sanding back".

6. When the sugar is boiled to 120 degrees Celsius, the egg whites are the fastest to dry and foam. Put a pot of hot water under the container to keep warm.

7. Boil the sugar to 138 degrees and turn off the heat.

8. Slowly add the sugar to the egg whites and mix well while adding, taking care not to pour the sugar onto the mixing head.

9. Add butter and mix well; then add milk powder and stir slightly.

10. Spread peanuts and petals on the silicone mat.

11. Pour all the mixture from step 9.

12. Knead as many times as you knead the dough and mix well. Pay attention to prevent scalding.

13. Shaped into a square.

14. Cut when cool and lukewarm.

15. Wrap it in sugar paper.

Tips:
1. Sugar temperature is very high, pay attention to prevent scalding.
2. Using trehalose is mainly to reduce the sugar content, you can also use the same amount of white sugar instead.
3. It is best to use a non-stick pan for boiling sugar milk.
4. It is recommended that the container sit in hot water when mixing protein, butter and milk powder, especially when the room temperature is low. If the room temperature exceeds 28 degrees, it is not suitable for sugar making.