Chinese Food
Hand made nougat
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The nougat should be stirred all the time or it will paste the milk powder. It is recommended to use unsweetened milk powder. Because the marshmallow itself has a sweet taste. Otherwise, the nougat will be too sweet. P.S. after putting the milk powder, add 30g of nougat powder.
Cooking ingredients
Cooking Steps
Step1:Melted butte
Step2:Melt all butter and add marshmallow
Step3:Keep stirrin
Step4:Stir until all mel
Step5:Put in milk powde
Step6:Keep stirrin
Step7:Stir until the milk powder melts (for the taste of Matcha, put Matcha powder now
Step8:Put in nuts (I put in walnuts. If you like, peanuts, cashew nuts, hazelnuts, whatever you like
Step9:Mix wel
Step10:Pour on oiled pape
Step11:Then cover the oil paper with a rolling pin and roll it to the appropriate thicknes
Step12:Good loo
Step13:Put in the refrigerato
Step14:After freezing, the oiled paper can be easily torn off (if it's too hard to cut, you can take it out and let it be soft for 30 minutes before cutting
Step15:Wrap it with glutinous rice paper. Then wrap it with your favorite sugar paper
Step16:P.S. nougat is sticky. If it's stuck in the pot and can be cooled for a minute, it can be easily removed with a wooden shovel. Don't waste it. Touch the oil paper directly, then put the back cover on the nougat and roll the shape with a rolling pin, then boil a pot of hot water. The sugar on the pot and wooden shovel can be easily remove
Cooking tips:500 grams of marshmallow into nougat. According to the size I cut, I can cut out about 100 pieces to make delicious dishes.
