Matcha nougat(mo cha niu zha tang )

Matcha nougat

Introduction:

"This time, the marshmallow version of nougat is a simple version, which is much simpler than the nougat made from maltose and egg white, and it doesn't need to use the kitchen food thermometer. Today, we start right away. The marshmallow version of nougat is really simple! My son likes the taste of Matcha. He specially put the Matcha powder made by ruozhu in marujiuxiaoshanyuan, a Japanese native, and made the finished product. He was amazed and tasted wonderful. It's also a good gift to give to relatives and friends during the new year. "

Production steps:

Step 1: sift the milk powder and Matcha powder twice

Step 2: melt the butter in a nonstick pan

Step 3: pour in the marshmallow and stir until it is completely blended with the butter (over low heat)

Step 4: pour in the mixed milk powder and Matcha powder, stir well, turn off the fire

Step 5: put the peanuts in the oven, put them in the middle layer, heat up and down at 150 ℃ for about 20 minutes until they are fully cooked, remove the peanuts and set them aside, quickly pour them into the oven, stir them evenly, because they are not sticky and difficult to turn over, just press them hard for several times until they are basically mixed

Step 6: pour it on the oil paper. If the mixture is not uniform before, you can wear disposable gloves, knead it several times, then cover it with a layer of oil paper, roll it flat with a rolling pin, about 1cm thick, and cut it into 1cm wide and 5cm long sugar pieces after cooling (that is, it is still a little soft), and then wrap it with sugar paper.

Materials required:

White marshmallow: 90g

Milk powder: 50g

Butter: 25g

Peanut: 100g

Matcha powder: 5g

Note: when butter melts, cook marshmallow over low heat

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Mo Cha Niu Zha Tang