Pattern nougat [boiled sugar version] recipe-Chinese Food-best chinese food recipes-cooking food

Pattern nougat [boiled sugar version]

(109530 views)

I wrote the version of marshmallow. Now I write down the version of boiled marshmallow in detail. I think most people think it's better than the version of marshmallow. It's just a little more complicated. But don't be scared by the ingredients list. Look at it a few times before you start. It's not hard. You just need a reliable thermometer. With your heart, it won't fail; small The tips must be read carefully. I have videos for this tutorial. You can go to my microblog to have a look. It's more intuitive. I'll write the ingredients list here. It's too messy to look dizzy (in fact, it's convenient for me to copy and paste. Haha^_ ^) [original nougat] group a material (put the following materials together in a slightly larger container. To be sent) protein powder - 15g water - 15g group B material (put the following materials in a separate container) white granulated sugar - 10G group C material (put the following materials together)

Cooking ingredients

see text for material usage:see text

Cooking Steps

Step1:Prepare all the raw materials in advance so as not to be in a hurr

Step2:I've divided the materials into six groups. Don't be afraid to see this. It's not so complicated. Some materials need to be mixed at one time; a material is protein powder + water. If there's no protein powder, you can use about 30g (about 1 egg white. More than two or three grams is irrelevant. Try not to reduce) instead of protein powder + water. That is, 30g egg white instead of 15g protein powder + 15g water It's not necessary to use water to replace the egg white. Because the egg white powder mixed with water is used as the egg white. I prefer to use the egg white powder. I feel hygienic. Although the egg white should be mixed in the syrup around 140 degrees. But I'm afraid that the bacteria in the egg white can't be killed at 140 degrees. It's just a personal concern. There's no scientific basis. You can decide which one to us

Step3:Let's start with corn syrup, which is water malt. I usually use the one on the right. It's called qingjingyuan. It's a little more expensive. The one on the left can also be used for exhibition. Or other brands can be used. I've only made the dark malt once. Because I don't think the color of the finished product looks good. So I didn't try again later. You can try it yourself. But I only I've made the dark maltose once. How to control it? Or whether it's good or not. I'm afraid to make a conclusion for the moment. Everyone should try it bravel

Step4:The oven is set at about 80 ℃. Put the dried fruit into the oven for heat preservation. Cut the butter into small pieces. You can also put them together. If you are worried that the butter hasn't melted after the syrup is cooked, you should first melt it in water. After the melting, put it into the oven for heat preservation

Step5:Prepare a deep small non stick pot. My one is 16cm. Don't be too large. Because if it's too large, the contact area of syrup and other materials is relatively large. The liquid in the whole pot will be very thin. If the amount of liquid in the thermometer is too small, it's not allowed to put all the C materials (i.e. 240g corn syrup, 50g white granulated sugar, 40g water and 2G edible salt) into the pot. Put them together OK. There's no orde

Step6:Turn on the gasifier. Switch to medium and small fir

Step7:Put in the thermometer. Sugar boiling time is about

Step8:

Step9:

Step10:

Step11:

Step12:

Step13:

Step14:

Step15:

Step16:

Step17:

Step18:

Step19:

Step20:

Step21:

Step22:

Step23:

Step24:

Step25:

Step26:

Step27:

Step28:

Step29:

Step30:

Step31:

Step32:

Step33:

Step34:

Step35:

Step36:

Step37:

Step38:

Step39:

Step40:

Step41:

Step42:

Step43:

Step44:

Step45:

Step46:

Step47:

Step48:

Step49:

Step50:

Step51:

Step52:

Step53:

Step54:

Step55:

Step56:

Step57:

Step58:

Step59:

Step60:

Step61:

Step62:

Step63:

Step64:

Step65:

Step66:

Step67:

Step68:

Step69:

Step70:

Step71:

Step72:

Step73:

Step74:

Step75:

Step76:

Step77:

Step78:

Step79:

Step80:

Step81:

Step82:

Step83:

Step84:

Step85:

Step86:

Step87:

Cooking tips:Make sure to find out the actual temperature of my thermometer first. I used to make the nougat for boiling sugar very well. When I was preparing for the course, I failed three times. At first, I thought it was the material. Later, I thought about it. I changed a thermometer. I burned a pot of boiling water. I poured it into a bowl and tested it. The highest temperature is only 88 degrees. It means that my thermometer has more than 10 degrees of error. Later, I just boiled the sugar It's 128 degrees. Then it's a success. Haha. So you can see that I didn't take the thermometer for you to boil the syrup at last. I'm afraid it would mislead you. Careless relatives must watch carefully. It's not only 128 degrees. It's 140 degrees. It's two degrees higher in summer. Because my thermometer is about 12 degrees lower, so I only boil it to 128 degrees. You can also test it in this way The temperature of boiling sugar directly determines the failure or success of nougat rolling. The picture of step 7 has a detailed explanation