What is the authentic Taiwanese nougat recipe?

Many people have eaten nougat. There are many types and flavors of nougat in life, but the most authentic one is Taiwan's nougat. Taiwanese nougat is very famous not only for its taste but also for its fragrance. The deliciousness of nougat is closely related to its recipe, so you should also pay attention to the method when making nougat. So what is the authentic Taiwanese nougat recipe?

1. Method 1

Nougat making method Ingredients: 300g marshmallow, 200g milk powder, 100g butter, 250g peanuts (walnuts, almonds, raisins, dried cranberries)

Tools: rolling pin, plastic wrap, knife, square tray

Preparation method: Crush peanuts, walnuts, almonds and other dried fruits, and wash raisins and cranberries and set aside. Melt butter in a pan over low heat. After the butter is melted, add the marshmallows and stir continuously until all the marshmallows are melted. Pour in the milk powder and continue stirring until it is evenly mixed. Then add the chopped dried fruits and raisins and continue stirring until it is evenly mixed. Pour the stirred syrup into a square tray. Cover the tray with a layer of plastic wrap to prevent it from sticking to the bottom. Use a rolling pin to roll it into a regular rectangular shape. Place it in the refrigerator for 1-2 hours. Take it out and cut it into small rectangular pieces of uniform size. Packing, eating.

2. Method 2

Ingredients: 800g peeled raw peanuts, 1/2 cup water, 400g fine white sugar, 400g concentrated maltose, 2/3 teaspoon salt, 2 egg whites, 1 sheet of non-stick baking paper, 1 pack of transparent candy paper

Method: First roast the peanuts at 150℃ until golden and crispy, turning them from time to time to avoid uneven cooking, for about 15 minutes. Place the syrup ingredients in a small pot and cook over medium heat until it reaches 143°C. If you don't have a thermometer, you can drop a drop of syrup into cold water. If it forms a hard lump, it means it's cooked. At the same time, beat the egg whites until stiff peaks form, then pour in the cooked sugar and continue beating. Stop beating until the surface of the syrup loses its luster, so that the finished product will not become soggy and soften. (Hot water must be placed underneath, otherwise the sugar will solidify quickly) Add the peanuts and stir slowly until the sugar feels dry and not sticky when you touch it with your hand. Pour the whole thing onto baking paper, wrap it up, and press it into a flat square about 1.5 cm thick. Use a kitchen knife to cut into long strips and wrap in candy wrappers.

3. Note

The final quality characteristics of nougat are toughness, brittleness and sandiness. The processing methods of brittle and granular candies are basically the same as those of tough nougat; for granular nougat, cocoa powder and powdered sugar should be added together with the melted hard fat. Sandy nougat is made from fresh, pure milk and is sweet but not greasy.