almond nougat(xing ren niu zha tang )

almond nougat

Introduction:

"When it's cold in autumn and winter, most people want to eat some dessert. Almond nougat, milk sugar application changes, nuts and cream with, can supplement heat, resist cold

Production steps:

Step 1: prepare materials

Step 2: chop the almonds and set aside

Step 3: pour the sugar, malt and cream into the pot

Step 4: medium heat, stir and dissolve

Step 5: keep stirring, transparent color, liquid boiling

Step 6: continue to stir until the color is light brown, the liquid is thick, remove from the fire

Step 7: pour in crushed almonds and mix well

Step 8: pour it into the mold, shape and roll it flat, and put it into the refrigerator until it solidifies

Step 9: take out the solidified sugar, draw a circle along the inner wall of the container with a knife, and demould

Step 10: cut into pieces of moderate size

Step 11: package with sugar paper

Materials required:

Almonds: 95g

Cream: 100g

Fine granulated sugar: 50g

Water malt: 16 g

Note: keep stirring when boiling sugar to avoid burning the bottom of the pot. Almonds can be replaced with other nuts. Candies can be stored in sealed containers.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: milk flavor

Chinese PinYin : Xing Ren Niu Zha Tang