Cooking Steps

1. 

   Step1:Prepare all material

2. 

   Step2:Place the baking tray with pine nuts in the middle layer for 100 ℃ heat preservation. (it's best to eat raw pine nuts without baking. The taste is also very good. Without the protection of red coat, the oxidation value is on the high side and the nutrition is lost.) step

3. 

   Step3:The cranberries are slightly diced. Ready to use.

4. 

   Step4:Put the butter in the non stick pot (non stick pot must be selected). Melt the butter over a minimum heat before adding marshmallows.

5. 

   Step5:This time it's vanilla with a light vanilla flavor. In the pot, pour in the fluff marshmallow, stir the marshmallow over low heat, melt it, boil the marshmallow, stir gently and continuously. Measure the temperature while stirrin

6. 

   Step6:Always observe the temperature. Control the temperature at 105 ℃. If the temperature is low, the finished sugar will stick to the hand. The sugar is too soft and does not form. If it is higher than this temperature, the finished product will be put in the hard sugar. It is suggested that students buy an electronic thermometer to control the temperature better. When the sugar boils to 105 degrees, change the fire to the minimum fire. Pour in milk powder. Melt the marshmallow and milk powder completely. (otherwise, the finished product will be sticky and soft

7. 

   Step7:Turn off the heat and pour in cranberries and pine nuts. Stir well with a spatula. It can also be poured into the non stick kneading pad. Use the kneading pad to drive to squeeze and mix the cotton syrup and pine nuts evenly.

8. 

   Step8:Pour the well mixed nougat into a mould specially made for nougat and level it. (if other molds are covered with oilcloth or oilpaper

9. 

   Step9:When it's warm, cut it into pieces. When it's cool, wrap it with sugar paper