What if nougat is too sticky? In the process of cooking, sugar will slowly evaporate water. At 140 degrees, the water content of sugar is only 4%, so the nougat made will not stick to teeth or hands. If this temperature is not reached, sugar will not form easily because of its high water content.
The temperature of boiling sugar is too high. The higher the boiling temperature of sugar, the harder the nougat is made, and the higher the temperature, which will easily lead to the boiling of syrup and affect the taste. Therefore, mastering the correct boiling temperature is the key to making nougat successfully. Again, you must remember eight words when making nougat: the temperature of boiling sugar is the key!
Nougat is too hard. What's wrong? When making boiled nougat, the temperature of syrup is generally between 140℃ and 145℃. The sugar produced is successful, but the hardness of sugar is different.
We usually have Shui Yi version and maltose version of nougat, but we seldom have glucose syrup (because of the higher cost). Of course, these three syrups are interchangeable. The less sugar in the formula and the more syrup, the softer nougat will be. The more sugar and syrup, the harder nougat will be. So increase the amount of sugar, other materials have not changed, and the temperature of boiling sugar has not changed, so the nougat is hard. If reducing the amount of sugar makes the sugar harder, the temperature of boiling syrup can be increased.
The higher the temperature of syrup, the harder nougat will be. The lower the temperature, the softer the sugar. The temperature of syrup should be adjusted according to the consistency of syrup. The actual temperature of syrup should not be lower than 140℃ when the formula is unchanged. If the thermometer is cooked against the pot wall, there will be a phenomenon of virtual height, generally ranging from 3 to 5 degrees. Therefore, it is best to test the temperature after the syrup is cooked, so that the hardness of the sugar we make will be ideal. Making nougat depends entirely on your own experience. If the sugar is soft at 140 degrees for the first time, the sugar temperature will increase by about 3 degrees next time. If the sugar at 140 degrees is hard, the sugar temperature should be lowered by about 3 degrees next time.
Indoor temperature and humidity will affect the hardness of nougat. The higher the humidity, the higher the boiling temperature of syrup. The humidity will reach more than 70%, and the boiling temperature will be about 3 degrees higher than normal. However, after the sugar is made, it may still be soft and sticky. Because the air humidity is too high, the sugar will soften when it meets water, so it should be wrapped in sugar paper and sealed as soon as possible, otherwise the sugar will become straight after being wet for too long. If the temperature is too high, sugar will melt When the temperature is high in summer, make nougat, and the temperature of boiling syrup should be raised as much as possible, and the temperature can be lowered in winter.
Adding proper amount of salt can make the taste of the product softer. The less sugar in the formula, the more syrup, and the less sweet nougat. But in order to control the sweetness and reduce the amount of sugar, you can't even use syrup as nougat. The more liquid sugar, the more water. Moreover, corn syrup has strong water absorption, and the finished product is easy to get wet, so it is difficult to keep the shape and taste. If all corn syrup is used, nougat cannot be formed.
500g of peanut cooked by manual nougat, 200g of milk powder, 450g of maltose, 35g of protein powder, 35g of water, 80g of water, 200g of sugar and 0/00g of cream/kloc.
working methods
1. Put the peanuts in the oven and keep the temperature at 100℃ for later use, then add the egg white cream into the basin and beat until it is difficult to foam.
2. Put water, maltose, granulated sugar and salt in a pan and cook over medium heat to 130℃.
3. Pour the cooked slurry 2 into the beaten protein cream and stir it quickly and evenly.
4. Add the cream several times and stir well.
5. After the cream is stirred evenly, add the milk powder and stir evenly.
6. Put the preheated cooked peanuts on a non-stick cloth, then pour the slurry and knead it quickly to make the peanuts evenly distributed.
7. Cube the evenly mixed sugar.
8. After cooling slightly, cut into strips and pack.