Sea Salt Oreo Almond Nougat (Boasted Sugar Version)
I have been making nougat for many years. This is the first time I have made it. I didn't take pictures when I made it. I used the mocha flavor picture made today. The main thing is to make a record and have a bottom in the future. Mocha is to reduce 30 grams of milk powder and replace it with 15 grams of instant coffee powder and 15 grams of cocoa powder. 5 grams of sea salt is reduced to 3 grams, and crackers can be replaced with nuts.
Food Ingredients
Water syrup 450 grams
Sugar 180 20 (into protein)
70 grams of water
5g sea salt
Two proteins.
Milk powder 200g
80 grams of butter
Oreo Cookie Crushed 350g
Almond 200g
Step
1
Heat water, 180 grams of sugar, sea salt and water in a non-stick snow pan to 135 degrees.
2
When boiling sugar, add 20 grams of sugar to the protein until it is hard, and wait for the sugar to boil to 135 degrees.
3
Keep Oreo cookie crumbs and almonds warm at 80 degrees in the oven and melt the butter in the water.
4
Boil the sugar water, beat the beaten egg white a few times first, pour the syrup slowly, remember to pour the sugar on the egg white, not on the beaten egg head and basin wall. After pouring the syrup and then playing at high speed for one minute to cool down, it also evaporates the water in the protein. Pour the melted butter into the protein syrup and beat well. Pour the milk powder, mix a few times with a hard spatula, and pour the insulated biscuits and almonds into the mix a few times. Pour onto a non-stick baking tray, rub the sugar with a scraper, rub well and flatten with a scraper.
5
Let it cool for about half an hour. My room temperature is 13 degrees. Knock the sugar out of the baking pan. Cut into pieces, bagged and sealed. Done!
6
The home has coconut milk powder and coconut oil. Try making coconut-flavored nougat. The finished product is quite satisfactory.
7
Sugar 180 20g, water syrup 450g, salt 1g, water 70g, protein 2 (65g) coconut milk powder 170g, milk powder 50g, coconut oil 80g. 500 grams of almond. The syrup is boiled to 138 degrees. The finished product is white and the coconut flavor is quite fresh.
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