香港人叫的鳥結糖名字來源於英文的nougat，但另外亦有人叫牛軋糖。話說名朝有位狀名元得到讀書之神文昌帝的托夢連中三元，這位狀元爲了感謝文昌帝，用麥芽糖，花生，米等造成牛模樣的糖果獻給天神，取名牛軋糖。不過由於太花時間做成牛的模樣，所以現今的牛軋糖形狀都較簡單，但我相信現今的味道一定較以前更豐富，更多花款。新年除了天神無意跌入凡間的禮物外，都可以試下凡人獻給天神的糖果。
材料(可以做25條):
- 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
最緊要一早準備好所有工具及材料，温度計必須，而且要快手一次完成所有動作。
1.首先將杏仁烤熟，150度烤約15-20分鐘。
2.將水麥芽，砂糖，水放入小鍋中，煮至130度。鳥結糖的軟硬取決於糖水的温度，温度太低就會太軟而且不能成形，温度太高就會太硬，不過如果你喜歡吃很硬很硬的那一種就可煮耐一點但不要過140度。130度我個人覺得剛好，不會太軟又不會太硬，而不不黏牙。
3.在煮糖水的同時間，要打發蛋白至挺立。如果怕自己手忙腳亂可以先打發好蛋白霜，再一路煮糖水，因爲蛋白霜可以等，但糖水不可以等，到了需要的温度就要用。
4.糖水煮到130度慢慢加入蛋白霜中，同時間一路攪拌蛋白霜令兩者混合，動作要快。如果你有大型電動攪拌器又而且做的份量多，就可以自己一個輕鬆完成。但如果不是，你需要另一個幫忙倒糖漿又或者攪拌的動作。
5.預先坐溶牛油，因爲當完成糖水加蛋白霜的動作後，牛油液要立刻加入攪混。
6.再加入奶粉，快手拌勻。再加入杏仁及紅莓乾。如果覺得很稠是正常的，要大力點就可以。
7.將所有倒在牛油紙上又或者可以倒在鋪上牛油紙的烤盤上，鋪上另一張牛油紙，用麵棍壓平表面。另外可以用刮板/手修正好側邊的線條。放雪櫃雪硬切條。
8.吃不完的鳥結糖可以用用烘焙店專用的鳥結糖紙又或者用普通牛油紙包好放密實盒。
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.
