- 杏仁 80g (可以用其他果仁代替)
- 紅莓 25g
- 水 25ml
- 砂糖 65g
- 水麥芽 125g
- 鹽 1/8 茶匙
- 蛋白 17g
- 牛油 30g
- 奶粉 45g
Ingredients 25 pieces:
- Almond 80g (you can substitue by other nuts)
- Dried cranberries 25g
- Water 25ml
- Sugar 65g
- Maltose 125g
- Salt 1/8 茶匙
- Egg white 17g
- Butter 30g
- Milk powder 45g
1.Bake almond in the oven 150 degree for 15-20 minutes or until it is cooked.
2.Put maltose, sugar, water into a little pot and heat until it reaches 130 degree. The texture of the nougat depends on the temperature of the syrup. If it is too low, then the nougat will be very soft and if it is too high then the nougat will be very hard. If you really like those are very hard, then you can heat the syrup a bit longer but not exceeding 140 degree. Personally, I think 130 is alright, not too hard and not too soft, chewy but not sticking to your teeth.
3.While you are heating up the syrup, you have to beat the egg white until stiff peak. If you worry that you cant handle two things at a time, you could prepare the egg white first because the egg white can "wait" but the syrup cannot "wait". Syrup has to be used immediately when it reaches certain temperature you need.
4.When the syrup reaches 130 degree, you pour it slowly to the egg white and at the same time you have to stir the egg white and syrup mixture quickly until they are combined. If you have a big mixer and you are making big proportion, you could handle it yourself. However, if you not, you would need help on pouring syrup or stiring.
5.Prepare the melted butter first, when the meringue is done, you have to add the melted butter immediately and stir.
6.Add milk powder and mix quickly. And then add the almond and dried cranberries and mix. It is normal that the mixture is sticky.
7.Pour all the mixture onto a parchment paper or onto a mold with parchement paer, put another parchment paper on the top to cover it. Use your rolling pin to flatten the surface. And you could use a spectular or your hand the sides so that they look like a square or retangular.Put the nougat into the fridge and chill until they are harden.
8.You could use the candy sheets to wrap the nougat or just use parchment to cover it to prevent they stick together. Any unfinished nougats need to be put that into a sealed box.