Posted by: Jonjon | July 21, 2009

Nougat – Peanut 牛軋糖 9.5/10 for taste but 9/10 for texture wasn’t right too softx  Nougat – Peanut 9.5/10 for taste but 9/10 for texture wasn’t right too soft July 8 2009


SNC00053

http://blog.yam.com/homeeconomics/article/4358511

Peanut 2: Sugar: 1: maltose:1: Water: 0.3: egg white 0.2

材料:

脫皮生花生………600~800克                     400g

水……………………1/2杯                  ¼ cup

糖 細白砂糖……………400克                 200g

漿    濃麥芽糖……………400克                 200g

鹽…………………2/3小匙                      1/3

蛋白…………………………2個                 1

防黏烤盤紙…………………1張

透明糖果紙…………………1包

做法:

1)    先把花生用150℃烤到金黃香脆,約需10分鐘。要時時翻動花生,以免火候不均勻。

2)    把糖漿的材料放在小鍋裡,以中火熬煮,煮到143℃。若沒有溫度計可測量,可把一滴糖漿滴入冷水中試試看,能結成硬塊即是煮好了。降溫到110℃以下。

3)    同時把蛋白用攪拌缸打到硬性發泡,再把糖漿倒入,繼續攪打。糖漿如果沒有降溫就倒入,會把蛋白燙黃而影響成品的顏色。

4)    打到糖漿表面失去光澤才可停止,這樣成品才不易潮溼軟化。(冬天必需在攪拌缸下墊以熱水浴,否則還沒有打到失去光澤,糖漿就會先凝固)

5)    加入花生,用慢速攪拌,直到用手摸糖塊時覺得乾而不黏手即可。

6)    整個倒到烤盤紙上,包好,壓成約1.5公分厚的扁方塊。

7)    用菜刀切成長條狀糖果,用糖果紙一一包好。

註:

花生一定要選新鮮的高級品,沒有壞掉或蟲蛀。麥芽糖有濃稀兩種,要買濃稠不易流動的那種。

蛋白如果改用蛋白霜粉,加水還原時只加半量,則成品的含水量更少,可以做出更硬的牛軋糖。

Conclusion

The taste was just right, had the right sweetness. I used some sugar and cream of tartar to beat the egg white stiff. I boiled the syrup until when dropped into the water, was brittle, ..like semi crack but not crack,…could have boiled for longer, because after the nougat cooled, umm, it was….more gooey watery rather than chewy…but taste was amazing.

Soft crack 270 degrees F     132C separates into hard threads that bend
Hard crack 300 degrees F     148C separates into hard, brittle threads
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