After the child successfully made nougat, the learning child quickly went online to search for knowledge about nougat and suggested that I share it with you.
<h1>What is nougat? </h1>
Nougat (English/French: nougat), known as "bird sugar" in Hong Kong and "knotted sugar" in Macau. It was invented in 1441 by Cremona of Italy. At a wedding feast for a local nobleman, the couple receives a candy made with honey, almonds and egg whites, representing peace, sweetness and eternity. Nougat is a direct transliteration of the word "Nougat", so it has also been translated as "Nuga Sugar" or a similar pronunciation.
<h1>Origin and spread</h1>
An early recipe for nougat was found in a Middle Eastern book in Baghdad in the 10th century. It is native to Haran, the capital of white-clad food.
Invented around 1441 by Cremona of Italy. At a wedding feast for a local nobleman, the couple was given a candy made with honey, almonds and egg whites.
Another theory is that the Chinese Ming Dynasty raised people to discuss (according to the Ming History Orthodox Ten Year Examination, the temple test are the first to be lifted) in order to thank the Wenchang Emperor Juntuo dream to make him three yuan and the first, according to the dream practice. It is made of maltose, peanuts, rice, etc., and kneaded into the shape of a cow, so it is called nougat, but later because it is not easy to knead the sugar into the shape of a cow, and the production speed is slower, it is directly cut into rectangular shapes and sold. Later, foreign missionaries spread this candy to the West and became one of the most popular foreign candies.
It is also said that nougat was a trophy brought back from the Crusades. For hundreds of years, nougat has drifted from the East to the West and from the West back to the East. Nougat had a place in the French confectionery world hundreds of years ago, and King Louis XV of France visited the Spanish royal family, not with gold or jewelry, but with 42 kilograms of nougat, which was enough to prove the value of nougat at that time. When the French went out on crusades in the 11th and 12th centuries, they brought back nougat from the East, and the original recipe was walnuts and honey, but the French decided to add pistachios, almonds and cherries. Delicious nougat soon set off a boom in France, and so far, the cities of southern France, which produce 2,000 metric tons of nougat every year, are the largest producing cities.
<h1>peculiarity</h1>
The final quality characteristics of nougat are tough, brittle and sandy. The processing method of brittle and sandy sugar is basically the same as that of ductile nougat; for sandy nougat, cocoa powder and powdered sugar should be added together with dissolved steary. Sandy nougat, refined from fresh, pure milk, is sweet but not greasy.
After the nougat spread to Taiwan, it began to add milk powder as the main raw material, and added sugar, cream, egg white (some manufacturers will use whey protein extracted from fresh milk to replace the protein and protein powder), nuts (such as peanuts, almonds, walnuts, pistachios or hazelnuts), dried fruits and petals (such as cranberries, golden grapefruit, mango, orange, longan, osmanthus and so on) and other mixed candies as secondary raw materials, becoming a unique feature of Taiwanese nougat.
Compared to tabletop nougat, French European nougat has no milk or milk powder ingredients, and is purely made by adding sugar or honey to the egg white and sprinkling it with almonds or nuts. In addition, some manufacturers will wrap it in edible rice paper in order not to deform the nougat, but it will affect the taste, so the choices vary from person to person.
Traditional Chinese nougat is simpler, heated with maltose, mixed with peanut kernels, walnut kernels, etc., or directly mixed with black sesame seeds, cut into pieces. Traditional Chinese nougat, the taste is more delicate, but also has a bite, very crispy. In fact, I personally think that Xinjiang cut cake should also be listed as a kind of nougat.
<h1>type</h1>
In principle, there are three basic types of nougat. First and most commonly, is the white nougat (known in Italy as "mandorlato", "nut sandwich"), made of egg white and honey, which dates back to cremona in Italy at the beginning of the 15th century, while Alicante in Spain in the 16th century was the first to publish recipes for nougat;
Then in 18th-century France, a second type of Montélimar appeared was brown nougat (chocolate nougat in French), which was made without egg whites and had a stronger, more crunchy geology.
The third type is Nougat in Vienna or Germany, which is basically a praline mixed with chocolate and pralines (usually hazelnuts).
<h1>Versatile nougat and personalized customization</h1>
Knowing the history and origin of nougat, the child discussed with me what can be used to make nougat?
According to the characteristics and practices of nougat, it can be determined that it must be fragrant, sweet, hard, and cuttable these days.
Through online search and my own brain hole, the following categories are summarized for your reference:
It can be of the following categories:
Dried fruits: dried sweet potatoes, dried pineapples, dried almonds, raisins, dried cranberries, dried blueberries, dried strawberries, dried golden grapefruit, dried mangoes, dried oranges, dried peaches, dried apples, dried longan, etc.;
Nuts: walnuts, peanuts, black sesame seeds, chestnuts, pistachios, macadamia nuts, hazelnuts, almonds and so on
Jelly fruits: frozen strawberries, frozen blueberries, frozen cranberries, etc. (frozen products must be eaten freshly)
Biscuits: Oreo, etc
Petals (dried): edible roses, mint, etc
You can easily make your favorite flavors according to your preferences, after being versatile.
My child said: Life is varied, and making food is to have various changes, in order to be creative and tasteful.
When the child is planning what to do well for her next birthday party and is still thinking about the school's charity donation, he can also use personal custom nougat to raise donations.
*Some knowledge is taken from the web