Hand made nougat(shou gong niu zha tang )

Hand made nougat

Introduction:

"Nougat was invented in 1441 in Cremona, Italy. At the wedding banquet of a local aristocrat, the couple was given a candy made of honey, almonds and protein. In addition, it is said that in order to thank the emperor Wenchang for his dream of making him three-dimensional harmony, he made the decision according to the practice in the dream. It is made of maltose, peanuts, rice and so on. It is kneaded into the shape of a cow, so it is called nougat. But later, because it was not easy to knead the sugar into the shape of a cow, and the production speed was slow, it was directly cut into rectangular shapes for sale. Later, some foreign missionaries spread the candy to the west, and it became one of the most popular candy in foreign countries. In the Ming Dynasty, there was a scholar named Shanghu in Zhejiang Province. One night, Shanghu dreamed that he was kneeling in front of Wenchang hall and saw pen, ink, paper and inkstone, a plate of peanuts and some sugar on the table. Wenchang God looked at him all the time, but he didn't speak. Suddenly, Wenchang God waved his hand to the table. The peanuts peeled off their shells and flew into the sugar. The peanuts sugar turned into several cows and ran towards him. At this time, Shanghu woke up. After that, he asked someone to help him interpret the scene in his dream. Pen, ink, paper, inkstone and peanuts are the metaphors of wonderful pen and flower. The peanuts are saccharified into several cows running towards him, which is the symbol of metaphorical wisdom. Shanglu was very surprised at the result of the dream interpretation. He told his family to mix the rice grain and maltose together, then add peanuts to boil it into hard sugar. Finally, he asked someone to make a cow shaped mold to turn the sugar into a cow shaped peanut sugar, and the word "rolling" has the meaning of peanuts in it. Therefore, Shanglu named this cow shaped peanut sugar "Niu rolling sugar". In addition, the word "Ba" originally read "a", but now it is changed to "a" for the convenience of the public. In the same year, he won the first place in the local examination, the National Assembly examination and the palace examination, which is the so-called Sanyuan. He was the only Sanyuan among the 89 number one scholars in the Ming Dynasty. In order to appreciate the blessing of Wenchang God, Shangfu made a large amount of nougat and went to the Wenchang hall to worship and thank the God. After the worship, he shared the nougat with everyone. It was widely spread because of its mellow flavor and vigor. Later, because it was not easy to make the sugar into the shape of a cow, everyone cut the sugar directly into blocks, which is the shape we see today. "

Production steps:

Step 1: Ingredients: 160 grams of fine granulated sugar, 75 grams of maltose, 135 grams of honey, 35 grams of egg white, 260 grams of peanuts, 50 grams of water and 50 grams of glutinous rice paper. 2. Put the peanuts in the middle layer of the oven which is preheated and heated at 170 ℃ for about 8 minutes. When the red coat of peanuts is slightly cracked, take them out for use (or stir fry them in a frying pan for a few minutes until they are cooked). 3, Dissolve the sugar completely. 4. Pour in honey. 5. Pour in maltose and heat until boiling. Continue to simmer over low heat for a while (stir with chopsticks). 6. While boiling the syrup, prepare a large basin without oil and water and pour in the egg white. 7. Beat the egg white with the beater to the degree of hard foaming (lift the beater, the protein can be pulled out of the upright sharp corner) 8. Boil the syrup to 140 ℃. (if there is no syrup thermometer, prepare a bowl of ice water, dip the syrup with chopsticks and drop it into the ice water. If the syrup can form hard sugar beads, it means it's cooked.). While using the egg beater to quickly beat the protein, pour the hot syrup into the protein immediately. 9. Pour in all the syrup and continue to pass for a while. It is thick and smooth. 10. Pour in the peanuts prepared in the first step and stir well. 11. Beat the syrup as shown in the picture. 12. Lay several layers of glutinous rice paper in the container, scrape it slightly, and then wait for the sugar to cool and harden. After hardening, cut the sugar into small pieces with a knife.

Step 2: put the peanuts in the middle layer of the oven which is preheated and heated to 170 degrees, bake for about 8 minutes, bake the peanuts until the red coat of peanuts is slightly cracked, then take them out for standby (or stir fry them in a frying pan for a few minutes until they are cooked)

Step 3: pour the sugar water into the milk pot and heat it over low heat to dissolve the sugar completely..

Step 4: pour in the honey

Step 5: pour in maltose, then heat until boiling, and continue to simmer for a while (stir with chopsticks).

Step 6: while boiling the syrup, prepare a large basin without oil and water and pour in the egg white.

Step 7: beat the egg white to a hard foaming degree with the beater (lift the beater, and the egg white can be pulled out of the upright sharp corner)

Step 8: Boil the syrup to 140 ℃. (if there is no syrup thermometer, prepare a bowl of ice water, dip the syrup with chopsticks and drop it into the ice water. If the syrup can form hard sugar beads, it means it's cooked.). While using the egg beater to quickly beat the protein, pour the hot syrup into the protein immediately.

Step 9: pour in all syrup, continue to pass for a while, thick and smooth state..

Step 10: pour in the peanuts prepared in the first step and stir well

Step 11: beat the syrup as shown in the picture.

Step 12: lay several layers of glutinous rice paper in the container, scrape it slightly, and then wait for the sugar to cool and harden. After hardening, cut the sugar into small pieces with a knife

Materials required:

Fine granulated sugar: 160g

Egg white: 35g

Peanuts: 260g

Water: 50g

Maltose: 75g

Honey: 135g

Glutinous rice paper: appropriate amount

Note: to make a good syrup, the most important thing is the syrup temperature. The temperature of the syrup directly determines the quality of nougat. The syrup does not have enough temperature. The prepared nougat is too soft and sticky after cooling. If the syrup is overcooked, it will be scorched and too hard, so the syrup must be boiled over a low heat. Drop the syrup into the water to form small sugar beads immediately, which means that it is cooked. At this time, pour the syrup into the protein immediately. Do not use the finished peanut. You'd better bake or stir fry it yourself. This is the original flavor. Cut the nougat, please Pack it up immediately. The latter is sealed in a container. It's a candy that is easily affected by damp.

Production difficulty: Advanced

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Shou Gong Niu Zha Tang