Nougat generally refers to candy made from roasted nuts and honey, and can be divided into soft and hard. The soft one is white nougat made of egg whites, while the hard one is brown and made of caramel. Now, nougat is available almost everywhere in the world.
Traditional nougat, mainly produced in Spain, is mainly composed of roasted almonds, followed by honey and egg whites. Other places such as Australia also produce nougat, and the ingredients and taste are also more varied.
Nougat is covered with a layer of edible transparent candy paper, commonly known as oblatum, which can prevent the candy from sticking to the hand, but it is neither made of glutinous rice nor paper, but made of sweet potatoes, corn or wheat flour.
Nougat looks similar, but they actually have different flavors.
1. Protein Nougat
In the early nougat production process, a protein foam was first made, and then a concentrated sugar solution composed of sugar and syrup was slowly added to the protein foam in batches, and finally a bubble-containing sweet body was made, which is the Protein Nougat.
2. Gelatin Nougat
Gelatin is basically used as a raw material. First, immerse the gelatin in water. After the glucose syrup is slightly heated, add it together with the gelatin into the blender and stir until it is white. However, sometimes honey is used to replace all or part of the glucose syrup. The nougat that comes out is gelatin nougat.
3. Soy and Malt Nougat
The soy and malt nougat raw formula contains soy eggs and maltose. The use of soy and maltose can reduce the amount of protein and gelatin.
If you also have tools at home, you can try making nougat at home. We need these materials.
800g peeled raw peanuts
1/2 cup water
400g caster sugar
400g thick maltose
2/3 tsp salt
2 protein
1 sheet of non-stick paper
transparent candy paper 1 pack
1. Roast the peanuts at 150°C until golden brown and crispy, turning them from time to time to avoid uneven heat, about 15 minutes.
2. Then put the syrup ingredients in a small pot, boil over medium heat, and cook to 143°C. If you don't have a thermometer, drop a drop of syrup into cold water, and it's ready to cook if it forms a hard lump.
3. At the same time, beat the egg whites until stiff peaks, then pour in the boiled sugar and continue beating.
4. Stop until the surface of the syrup loses its luster, so that the finished product is not easy to soften and soften. (Hot water must be placed underneath, otherwise the sugar will solidify quickly)
5. Add the peanuts and stir slowly until the sugar cubes feel dry and not sticky when touched.
6. Finally, pour the whole piece onto the non-stick paper, wrap it well, press it into a flat square about 1.5 cm thick, cut it into long strips with a knife, wrap it with candy paper, and the nougat is finished.
Nougat is not only diverse, but also very simple to make. Nougat has a strong milk flavor and rich nuts. It is delicious and non-sticky, and the more you chew it, the more fragrant it is. It is healthy and safe to make it yourself . Nougat is soft and often deformed in hot weather, but it does not affect eating.
