I'm not a sweets person, but I have a soft spot for nougat. Nougat refers to candy made from roasted nuts and honey, which is divided into soft and hard. Soft is white nougat made of egg white, hard is brown, made of caramel, and has a hard and crisp taste. In fact, whether it is soft or hard, its taste is sweet and not greasy, and the sense of layering is very rich.
There are also different theories about the origin of nougat, one is that it was invented in 1441 in Cremona, Italy, and at the wedding banquet of a local nobleman, the newlyweds were given a candy made of honey, almonds and egg whites; the other said that the Chinese Ming Dynasty held a discussion (according to the Ming Dynasty's orthodox ten-year examination and the temple test) in order to thank the Wenchang Emperor Junto dream of making his three yuan and the first, according to the dream method; there is also a saying that the nougat is a trophy brought back from the Crusades, and for hundreds of years, nougat has drifted from the East to the West. Red from the west back to the east.
Nougat, also known as proteoline, its English name is nougat, is made of protein, syrup, nuts and other semi-soft candies made of inflated processing, so it is transliterated as "nougat", in fact, it has nothing to do with cattle, and it is also translated as bird sugar and knot sugar. Nougat is divided into four categories, protein nougat, gelatin nougat, soybean and malt nougat, malt nougat, my favorite is still protein nougat, and the production method is relatively simple.
I still remember the first time I ate nougat, at first glance it was square white milk candy, there were peanut crushes wrapped in candy, a bite was crisp, with the temperature of the mouth, it began to appear tough, became very biting, the sweetness became more and more intense with its stretching in the mouth, it was really love and love it!
Now although there are also sold nougat, but in the production process using a simple method, most of the will choose to use marshmallow and maltose to boil, but omitted the most important protein, in fact, protein in the production of nougat is an indispensable material, to know that protein in the process of sending, mixed with a large amount 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. Although the production method is much more complicated, it is definitely unmatched in the marshmallow version in terms of taste.
Although the packaging of nougat in childhood is a little simple, it does not affect the liking of adults and children. I am a more nostalgic person, every time I go to a place, I must go to the supermarket to hang out, as long as I see that there is no nougat will buy to taste, but there is no taste of childhood, either the lack of peanut taste, or no milk flavor, and sweet and sweet, there is no more chewy and more fragrant taste, perhaps the reason for the addition of spices and pigments!
The New Year is approaching, every family has begun to buy New Year goods, especially candy, is indispensable, the New Year to eat candy actually has a beautiful meaning, I hope that the new year life is sweet and sweet. On the first day of the New Year, when children come to the house to visit the New Year, they will grab one and give them a lucky picture. The nougat that carries my memories of my childhood, I don't allow the smell to go away. So today I will share with you the method of protein peanut nougat, learn to make it at home, even if you give it to relatives and friends, you will feel that you have face!
<h1 class="pgc-h-arrow-right" > [handmade protein peanut nougat].</h1>
Syrup: maltose 230 g, caster sugar 80 g, water 30 g, salt 2 g
Meringue: 1 egg white, 10 g caster sugar
Excipients: 40 grams of butter, 90 grams of whole milk powder, 150 grams of crushed peanuts
——【Start Production】——
Step 1 Handle ingredients
(1) The butter melts through the water; the cooked peanuts remove the coat and chop them with a knife.
Chopped peanuts
Step 2 Make a meringue
(2) Take an egg, we only use the egg white, put it in the basin, add 10 grams of caster sugar three times, use an electric whisk to beat until hard foam, lift up with a sharp angle bend hook.
Tips: The whisking of protein basically requires the addition of caster sugar, which is because sugar is needed to maintain the stability of the protein structure. However, it is usually added in three times to avoid insufficient size of the protein. The first time to add sugar is when the protein is sent to have small bubbles; the second time to add sugar is when the protein looks noticeably white and changes from small bubbles to thick bubbles; the third time is when the protein has small sharp corners, but it is not particularly obvious.
Add the cotton sugar
Sent
Step 3 Boil the syrup
(3) Take a non-stick pan, put it on the gas stove, add water, caster sugar, salt, maltose in turn in the pot, simmer over medium heat to stir continuously, wait until the maltose and caster sugar melt and there are dense bubbles before turning to low heat.
Add water, caster sugar, salt and maltose
Simmer over low heat to make bubbles
(4) It is best to have a thermometer for baking at home, put the thermometer in the pot, remember not to be next to the bottom of the pot and the wall of the pot, and wait until the temperature of the syrup reaches 140 degrees to turn off the heat.
Tips: 140 degrees of temperature boiled out of the syrup made of nougat soft and hard degree is just right, if you like to eat nougat as hard as fruit candy can be a little higher temperature, 145 degrees is almost the same.
Step4 Mixed ingredients
(5) Quickly pour the boiled syrup into the beaten meringosin, and then beat it quickly with an egg beater. If the indoor temperature is low, when mixing meringue and syrup, you can put a basin of hot water at the bottom to operate, also to prevent the syrup from solidifying.
Tips: When pouring syrup into the meringue, don't pour it inside and out, especially on the container wall and egg beater head, so that the syrup will solidify quickly.
(6) After the meringue and syrup are mixed evenly, add butter and continue to beat well with an egg beater. Then add whole milk powder and stir well with a spatula.
tips: I use whole milk powder for baking, not particularly sweet. You can also use the kind of milk powder you usually brew, which is not too much attention here. In addition, it is best to mix with a silicone spatula, other materials of tools may affect the operation, because it is more sticky.
Add the butter
Pour in the powdered milk
(7) Finally, pour the crushed peanuts into it, continue to mix evenly with a spatula, and this step should be mixed for a while, so that the crushed peanuts should all stick to it.
Step 5 Shaping
(8) Lay a layer of oil paper in the mold in advance, then put the mixed nougat into it, press it flat with your hand or rolling pin, and organize it into shapes.
(9) Until the sugar cube becomes cold and hard, cut it into your favorite size with a knife, if you want to give it away or look good, you can choose to wrap it up with sugar paper, first wrap it with a layer of glutinous rice paper, so that it can be anti-sticky, and then wrap it with your favorite sugar paper.
<h1 class="pgc-h-arrow-right" > clever kitchen language</h1>
(1) Maltose should choose the kind that is very viscous and not easy to flow.
(2) Boil the syrup must first be boiled over medium heat until it bubbles and then turn to a low heat to slowly boil, and it is better to use a non-stick pan, otherwise washing the pot will be very laborious.
(3) It is best to use an electric whipping egg whipper, manually, the speed is not fast enough, the sugar will soon solidify, and the operation behind is not only laborious but also affects the finished product.
(4) The temperature of boiling syrup is preferably about 140 degrees, if the temperature is too low, the nougat is too soft and not easy to form, on the contrary, if the temperature is too high, the nougat will be too hard. If there is no thermometer at home to teach everyone a way, use chopsticks to dip a little syrup into cold water, and then pinch it with your hands, if it becomes crisp and hard.
(5) After placing the mold, be sure to press flat, otherwise the finished product will be twisted and twisted.
This article is edited/original by John Rice, welcome to follow and take you along with long knowledge! 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".