Chinese Food
French Niuzha sweet water version
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It's the first time to make water malt version of nugget. It's always made of malt before. Some time ago, my friend went on a tour and brought me a bag of French style nuggets. It's really delicious. After eating it, I can't forget it. I looked at the ingredients list and tried it. It's really the same taste. It's really good. I think it's much better than the malt version. It's not too sweet. The taste is fresh and fragrant.
Cooking ingredients
Cooking Steps
Step1:Get all the materials you need ready.
Step2:Put water, cold water, sugar and salt into the pot. Cook slowly over a low heat.
Step3:During the boiling process, the butter will be melted into liquid state for standby. It can be melted in water barrier or microwave oven.
Step4:At the same time, beat the egg white in boiling time until it is hard to foam. The electric beater can form a small sharp hook. I think I can do a lot of small things during the cooking. If I can't get busy, I can melt the butter and protein before cooking.
Step5:Boil the water to 130140 degrees. It's OK between these temperatures. I cooked it to 130.
Step6:Cook a proper amount of hot water in advance. Cook the water. Put the protein into the hot water and separate the water. Quickly pour the boiled water into the protein. Pour it in and mix it with the electric eggbeater at high speed.
Step7:Beat the water malt pulp well, then add the butter and continue to beat well.
Step8:Milk powder is added into the water Caramel paste which has been mixed with butter several times. Every time milk powder is added, it is mixed with eggbeater and then added again. The taste of sugar produced by this operation will be much better than that of the stick which is directly mixed without beating. It's delicious and chewy. Milk powder is mixed in batches. You don't have to worry about it becoming hard. The eggbeater doesn't work. It's operated in hot water all the way. It's soft.
Step9:Finally add pistachios. Stir the almonds evenly.
Step10:Mix well and pour into the oilcloth. It can also be put into the gold plate for shaping operation.
Step11:Shape with the aid of the surface stick and the silicone rubber plate. Compact and break the width with the surface stick. Trim the corners with the silicone plate, as shown in the figure.
Step12:Look. It's done. It's not as neat as a gold plate.
Step13:After the sugar has cooled, you can cut the pieces you like. It's my rhythm to cut and eat at the same time. Cut and wrap it in sugar paper. Then put it in a sealed jar or bag. It's better to refrigerate it in summer.
Step14:Finished product.
Step15:Finished product.
Cooking tips:1. Many parents boil sugar in milk pot. Actually, it's not sticky. It's not sticky at all. 2. After you finish the sugar, basin or pot, the blender will be more or less stained with some sugar residue. It's hard to clean. In fact, you only need to boil a basin of hot water. If you wash it with hot water, it will fall off automatically. It's very clean. 3. The hardness and softness of the sugar are determined by the boiled water. Generally, the temperature is just about 130-140 ℃. 4. Pistachios and almonds in Niuzha sugar. You can change your favorite taste. There are skills in making delicious dishes.
