The footsteps of the Spring Festival are getting closer and closer, every household is busy, began to prepare a variety of New Year goods, all kinds of meat ingredients are naturally the "highlight", then some melon seeds, peanuts, candy and the like, is indispensable, especially candy, the New Year to eat sugar actually has a beautiful meaning, I hope that the new year life is sweet and sweet. In the face of a variety of candies on the market, I have always had a special affection for nougat, and I believe it also carries the memories of many people when they were young!
Nougat, also known as protein sugar, is a semi-soft candy made of protein, syrup, nuts and other inflated processing, and is also translated as bird sugar and knot sugar. There have been many opinions about the origin of nougat, some say that it originated in Italy, and at a noble wedding feast, the couple was given a candy made of honey, almonds and egg whites.
Others say that it originated in China during the Ming Dynasty, when the Ming Dynasty raised people to make a promise in order to thank Emperor Wenchang for making his three yuan and the first, according to the dream practice.
It is also said that nougat was a trophy brought back by the Crusades, and for hundreds of years, nougat floated from the East to the West, and then from the West to the East. In the end, which is correct, we can not verify, here is not much to explain.
Although you can also see the figure of nougat on the market now, you can't always eat the taste of childhood, there is no milk flavor, and sweet and sweet, maybe the additive is doing it! In fact, the practice of nougat is not difficult, especially the protein nougat, but many people will replace the protein with marshmallow for convenience.
But to know that when making nougat, protein is an indispensable material, because protein in the process of sending, mixed with a lot of air, the formation of a lot of bubbles and very stable foam adsorption layer, can make the nougat taste soft but not sticky teeth. Having said all this, friends must be very curious about how it is made, let's take a look at it with me!
<h1>[Protein nougat] - these ingredients can make about 2 pounds of nougat</h1>
Syrup: maltose 460 g, caster sugar 160 g, water 60 g, salt 4 g
Meringue: 2 egg whites, 20 g caster sugar
Excipients: 80 grams of butter, 180 grams of whole milk powder, 300 grams of crushed peanuts
Specifics
(1) Remove the outer skin of the cooked peanuts, chop them with a knife, and melt 80 grams of butter in water.
(2) Waterless and oilless container into two egg whites, 20 grams of fine sugar into the egg whites three times, respectively, when the fish eye bubbles, when the foam is delicate and the texture is obvious, use the whisk to send until the hard foam, lift the whisk with a sharp angle bend hook. Sugar is added three times mainly to prevent the egg whites from swelling enough during the process of sending.
(3) Take a non-stick pan, add 60 grams of water, 160 grams of caster sugar, 4 grams of salt, 460 grams of maltose, stir constantly on medium heat, until the sugar and maltose are completely melted and there are dense bubbles, turn into the minimum heat, convenient to check the situation of the syrup, to prevent overriding.
(4) At this time, if there is a thermometer for baking at home, it is best to put the thermometer in the pot, remember not to be next to the bottom of the pot or the wall of the pot, so that the measured temperature is inaccurate, and wait until the temperature of the syrup reaches 140 ° C to turn off the heat. Syrup boiled to this temperature to make the nougat soft and hardness is just right, if you like to eat a little harder can be the temperature of the syrup boiled to 145 ° C, 145 degrees is the maximum temperature, then high than fruit sugar are harder.
Tips: If you don't have a thermometer at home, look here! When the bubbles become dense, use chopsticks to dip a little in cool water and bite into the crunchy.
(5) Quickly pour the boiled syrup into the beaten meringue, the syrup will solidify when it is cold, so mix the ingredients while it is hot, and then beat it quickly with an egg beater.
(6) After the syrup and meringue are mixed, pour in the melted butter, mix well and add the full milk powder, and mix well with a spatula. I use a full-fat milk powder for baking, which is not particularly sweet, and you can also change to the kind of milk powder you usually drink.
(7) Finally, the crushed peanuts are poured in and mixed evenly, but the process of mixing is more laborious, you can wear disposable gloves to press back and forth like noodles, in short, it is best to make the peanuts all stick to it.
(8) The square mold is covered with a layer of oil paper to prevent adhesion, pour in the mixed nougat, press tightly and flat, otherwise the candy cut out is twisted and twisted, and the appropriate thickness can be sorted. If you don't have a mold, pour it on the board, but remember to sprinkle a layer of milk powder on the board in advance to prevent sticking.
(9) Wait for the sugar cubes to cool and harden and then cut into small cubes. If you want to send someone, you can wrap it in sugar paper, wrap it in the innermost layer of glutinous rice paper, so that it can be anti-sticky, and then wrap it with your favorite sugar paper.
Our "handmade protein peanut nougat" is ready, although the production method is much more complicated than the marshmallow version of the nougat, but in terms of taste, the protein nougat is definitely slightly better. If you feel that the article is not detailed enough, you can watch the video! You must not have eaten this kind of nougat, and you don't have to buy sugar for the New Year
This article is edited/original by John Rice, welcome to follow and take you up knowledge together! If you don't understand something, we look forward to asking you in the message area below. If you also like my article, remember "Like" + "Follow" + "Retweet".