Complete works of nougat details

Nougat generally refers to candy made of roasted nuts and honey, which is divided into soft and hard. Soft is white nougat made of protein, hard is brown, and caramel is hard and crisp. Traditional nougat is mainly produced in Spain, the main ingredient is roasted almonds, followed by honey and protein. Nougat is also produced in other places, such as Australia, and its ingredients and tastes are also diverse. Nougat is covered with an edible transparent candy paper, commonly known as Waffer paper, which can prevent candy from sticking to hands. However, it is made of sweet potato, corn or wheat flour, not glutinous rice.

Basic introduction Chinese name: nougat mbth: Nougat main raw materials: peanuts, maltose contain preservatives: no main nutrients: protein, fat, carbohydrates Storage method: Store in a cool place, avoid high temperature and direct sunlight, refrigerate after opening the bag, please eat as soon as possible (stored below 25℃) Features: It will soften above 25℃. Introduce the food culture, characteristics, classification, discrimination, production, materials, practices, tips, protein nougat, peanut nougat, gelatin nougat, malt nougat, tough nougat, crisp nougat, sandy nougat, other practices, main functions, and briefly introduce nougat, also known as protein nougat, which is composed of protein, syrup and protein nougat. Its English name is nougat, so it is transliterated as "Niuzha", which has nothing to do with cattle, and is also translated as "bird knot sugar" and "nougat". Another kind of highly swollen protein candy, with plump appearance and softer tissue, is called Marshmallow in English, transliterated as Mahimalo candy or Mahimalo candy, and translated as cotton candy. The special raw material of nougat is egg protein, which is a hydrophilic colloid. When stirred rapidly, it can be mixed with a large amount of air to form a stable foam adsorption layer. Pour it into a sugar solution with a considerable concentration, and under the condition of continuous stirring, sugar and other components can be evenly distributed in the protein foam, so that the originally thin and soft foam tissue becomes thick and gradually solid. In order to improve the stress and structural integrity of sugar, nuts or nuts are often added as fillers. In order to increase the smoothness of nougat and facilitate molding and dicing, a small amount of oil should be added after making the protein candy blank. Nougat is generally clean and white, and colorants, such as light brown chocolate nougat, can also be added. In order to increase its fragrance, various spices are often added, such as vanilla nougat. The History of Food Culture 144 1 was invented in cremona. At the wedding banquet of a local nobleman, the newlyweds were given a candy made of honey, almonds and protein. There is also a saying that China juren Shang Lu in the Ming Dynasty (according to the orthodox history of the Ming Dynasty, the trial started ten years later, and palace examination won the first prize), in order to thank Wenchang Emperor for his dream, he did it according to the dream practice. Made from maltose, peanuts, rice, etc. And knead it into the shape of a cow, which is called nougat, but later sugar is not easy to knead into the shape of a cow, and the production speed is slow, so it is directly cut into rectangles for sale. Later, foreign missionaries spread this candy to the west, and it became one of the most popular candy in foreign countries. There is also a saying that nougat is a trophy brought back by the Crusaders. For hundreds of years, nougat has drifted from the east to the west, and then from the west to the east. Nougat occupied a place in the French dim sum world hundreds of years ago. King Louis XV of France visited the Spanish royal family with 42 kilograms of nougat instead of gold or jewelry, which proved the value of nougat at that time. 1 1 and1When the Crusaders went out in the 2nd century, the French brought back nougat from the East. The original recipe was walnuts and honey, but the French decided to add pistachios, almonds and cherries. Delicious nougat soon set off a craze in France. Up to now, the cities in southern France produce 2000 metric tons of nougat every year, which is the largest city. The final quality characteristics of nougat are toughness, brittleness and sandy. The processing method of crisp and sand sugar is basically the same as that of tough nougat. For sandy nougat, cocoa powder and powdered sugar should be added together with melted stearin. Sandy nougat is made of fresh and pure milk, which is sweet but not greasy. Classification of flavor nougat 1. Protein nougat: In the early nougat making process, a protein foam was first made, and then the concentrated sugar solution composed of sugar and syrup was slowly added to the protein foam in batches, and finally a sweet body containing bubbles was made, namely nougat. 2. Gelatin nougat: Now gelatin is basically used as raw material. First, the gelatin is soaked in water, the glucose syrup is slightly heated, and then it is put into a blender with gelatin to be stirred until it turns white, but sometimes honey is used to replace all or part of the glucose syrup. 3. Soybean malt nougat: The raw material formula contains soybean protein granulated sugar, and the aerated sugar matrix used is the same as that of ordinary nougat. 4. Malt nougat: The raw material formula can be used as the substrate for coating chocolate varieties. Many basic formulas of nougat have replaced this substance, and partially reduced the contents of dried protein and gelatin. High sugar. Distinguish the authentic nougat has a strong milk flavor and a rich nut flavor. Delicious and non-sticky, the more you chew, the more fragrant it is. It contains no spices and pigments. Be sure to read the ingredients and production license clearly when buying. Cattle rolls are soft, so they often deform and do not affect eating, while those that remain hard above 25 degrees generally have additives. The production materials are peeled raw peanuts 800g, 1/2 cups of water, refined sugar 400g, concentrated maltose 400g, salt 2/3 teaspoons, 2 egg whites, anti-sticking baking paper 1 sheet, and transparent candy paper 1 sheet. Almond nougat 2. Put the syrup in a small pot and cook it to 143℃ over medium heat. If you don't have a thermometer, you can drop a drop of syrup in cold water. If it can form a hard lump, it will be cooked. 3. At the same time, beat the egg whites until they are difficult to foam, and then pour in the cooked sugar to continue beating. 4. Stop after the surface of the syrup loses luster, so that the finished product is not easy to get wet and soften. Be sure to put hot water under it, or the sugar will solidify quickly. ) Add peanuts and stir slowly until you feel dry by touching the candy bar. 6. Pour the whole into baking tray paper, wrap it and press it into a flat square with a thickness of about 1.5 cm. 7. Cut into long strips with a kitchen knife and wrap them in sugar paper. Tip 1, peanuts must be fresh, not broken, not eaten by insects. Maltose should be thick and not easy to flow. If it is not easy to pour out, you can bite it in the microwave for 20 seconds and it will be easy to pour out. Peanut nougat II. It is best to use an electric mixer. If you do it manually, the speed is not fast enough, and the sugar condenses quickly, which is very laborious to do. 3. When boiling syrup, if it is lower than 143 degrees, the prepared sugar will be softer. Raw material formula of protein nougat Part I: glucose syrup 6.8kg, dried egg 0.9 1kg, water 2.28L Part II: sugar 2 1.77kg glucose syrup 6.8kg water 6.84L Preparation method 1, Part I Ingredients: dried egg and 2.28L water should be soaked at least/kloc. Many manual operations have to be extended to 18 hours. After filtration, they are put into a protein mixer. After the glucose syrup is heated, it is added to the protein solution, and all the materials are stirred into a loose aerated sugar matrix. 2. Part II Ingredients: Dissolve sugar in water, then add glucose syrup and boil to 14 1℃. 3. Put the aerated sugar matrix into another blender, slowly pour the cooked syrup into the matrix, and start the blender to stir evenly. 4. In order not to make the material too cold, you can turn on a little steam to keep the temperature high. 5. When the sugar becomes hard enough, add 0.68kg cocoa butter or other hard vegetable fat, and add nuts or other fillers. 6. Pour the sugar on the wooden mat covered with rice paper. The depth of the wooden frame depends on the need. The sugar is covered with rice paper, and then a flat plate is pressed on it to prevent bubbles from rising to the surface and causing roughness. After cooling for about 12 hours, the cutting can be started, and the cutting action should be rapid, because fine sand grains will appear soon (a common phenomenon of bulk materials), and the surface stickiness will also aggravate the cutting problem. In addition to spices, dried coconut is usually added for lubrication, and almonds or hazelnuts can also be added to improve the product grade. Ingredients of peanut nougat: cotton candy, sweet milk powder, cooked peanut kernel 1. Boiled peanuts are crushed with a rolling pin. 2. Use the microwave oven to turn on high heat 1 min. Don't take too long, or it will burn out. 3. All the slightly better marshmallows have melted. 4. Pour the milk powder and peanuts into it and stir well. The speed must be fast, otherwise the marshmallows will solidify easily. If it has hardened and has not been stirred evenly, it can be put in the microwave for another ten seconds. 5. Put the stirred sugar paste into plastic wrap or plastic bag. 6. Make it into a rectangle while it is hot. After cooling, put it in the refrigerator for an hour or two and let it harden completely. 7. Sprinkle a little milk powder on the chopping board, put nougat with plastic wrap removed and cut into small pieces. 8. Put nougat in a safety box, sprinkle some milk powder and shake it back and forth to avoid sticking to each other. Raw material formula of gelatin nougat Part I: gelatin 1.4 1kg, glucose syrup 4.54kg, water 4. 16L Part II: sugar 15.88kg, glucose syrup 18kg, water 5.39L 2. Part II Ingredients: Dissolve sugar in water, add glucose syrup and boil to 145℃. Add this syrup to the gelatin of the blender. When the blender is just finished, you can add 0.45 kg of cocoa butter or other hard vegetable fat and 3. 18 kg of coconut powder. 3. Generally, half of the materials containing gelatin can be colored (usually pink), and the batch processing method can refer to protein nougat. To distinguish two different colors of sugar, add the pink part to the surface of the white part as soon as possible. The raw material formula of soybean malt nougat contains soybean protein sugar 8. 16kg, glucose syrup 9.07kg, water10.36 kg and walnut nougat 1. 14kg. 2. At this time, add about 0.9 1 kg soybean protein and 1.8 1 kg stearin mixture (the amount depends on the taste), and continue to stir until the whole material is fully stirred. 3. For the aerated sugar matrix used, please refer to the previous formula. Convert sugar and glucose with the same amount of sugar, and then dissolve in the right amount of water. Boil to about 1 18℃, rub for a few minutes, then add the protein solution (dissolve 0.23 kg of dried eggs in 0.45 kg of water in advance). Continue stirring until the required looseness is obtained. Wheat refined nougat raw material formula sugar 13.6 1 kg, glucose syrup 9.98 kg, wheat refined extract10.36kg, whole milk powder 0.7 1 kg, broken waffles 0.45 kg and hard vegetable fat 0.45kg.. Preparation method 1, dissolving 0.23 kg protein for intervention. 2. Boil the sugar and glucose to 130℃ and put them in a blender. After a minute or two, add the dissolved protein solution. Once the blender is finished, add the other ingredients (along with the deepened hard grease). 3. Pour the sugar on the cold dish with paint oil and powder, and the thickness is determined as required. When it reaches a certain thickness, it is cut into flat pieces for chocolate coating. Many basic operations of sponge sugar and nougat reduce the amount of dried protein and gelatin by replacing malt-semen part. 38.82 parts of sucrose or beet sugar and 37.38 parts of glucose syrup were used as raw materials of nougat. Dissolve sugar with enough water and boil it to 124℃. The aerated sugar matrix consists of dried egg (powder) 0.83 part, malt essence 0.83 part, glucose syrup 10.3 1 part, water 8.50 part, hard fat 3.33 part and color and flavor mixture 3.33 part. Pigments and spices are ignored, and the total product is only 100. The preparation method of sunflower see nougat 1 comprises dissolve sugar and boiling to124° C for later use. 2. Dissolve dried eggs and maltodextrin in water and mix them to make aerated sugar matrix. 3. After the aerated sugar matrix is put into the protein beater, glucose syrup is added to beat it for about 1 min, and then it is switched to high-speed beating. 4. When adding boiled syrup, the speed should be slow. After beating, add melted stearin at 1 10 ~ 120℃ and beat at the lowest speed. Pour the prepared sugar on the counter, let it cool, and cut it into pieces in the normal way. The raw material formula of crispy nougat is 30.85 parts of sucrose or beet sugar and 29.90 parts of glucose syrup, which are boiled to 124℃ by adding appropriate amount of water. The aerated sugar matrix consists of 0.88 parts of dried egg (powder), 0.67 parts of maltodextrin, 29.90 parts of glucose syrup, 4.00 parts of water, 3.80 parts of hard fat, and 3.80 parts of pigment and spice mixture. The raw material formula of sandy nougat is sucrose or beet sugar 42.00, glucose syrup 2 1.00, and the boiling temperature can reach 138℃. The aerated sugar matrix consists of 0.90 parts of dried egg (powder), 0.90 parts of maltodextrin, 0/9.40 parts of glucose syrup/kloc-0, 9.20 parts of water, 3.60 parts of hard fat, 3.60 parts of pigment and spice mixture and 50 parts of sugar powder. The processing method of crisp sand sugar is the same as that of tough nougat. For sandy nougat, cocoa powder and powdered sugar should be added together with melted stearin. Other materials: 400 grams of peanuts, 200 grams of maltose, 200 grams of sugar, 65438+ 0.5 pieces of egg white, and 80 grams of water. Practice: 1 Put the peanuts in the microwave oven for 5 minutes, then turn the peanuts until they are fully cooked and fragrant; 2 take out peanuts, let them cool, and rub them off by hand; 3. Pour water, sugar and maltose into a stainless steel pot, stir and cook on low heat; 4. Boil on low fire for about 50 minutes, and the syrup will change from milky white to light brown, and from thin to thick; Dip chopsticks in a little syrup and immerse it in cold water, which can quickly become a hard block and the syrup will be cooked; 6 syrup is ready, beat the protein into a protein paste; 7 Pour the cooked syrup into the egg white cream while it is hot, and stir it quickly and evenly; 8 quickly add peanut meat and stir quickly with a scraper; 9 spread a piece of oil paper on the baking tray and pour the stirred peanut syrup on the oil paper; 10 Cover another piece of oiled paper and flatten it with a rolling pin; 1 1 After it cools, remove the oily paper, cut it into pieces with a knife, wrap the cut candy into candy paper and put it in a sealed bag for storage. Tip: 1 peanuts is not a big problem; 2 The meringue must be prepared when the syrup is almost ready. Playing early is easy to defoam, and playing late will cool and harden; Wash the syrup into the protein cream, and all the subsequent steps should be done quickly and in one go; 4 whether the syrup is good or not directly feels that the taste of sugar is good, the syrup is not in place, the sugar is not easy to form, it tastes sticky, and it is easy to be bitter when it is overdone; 5 peanuts can be fried in a wok, not necessarily in a microwave oven, or you can buy plain cooked peanuts directly; 6 spatula is difficult to wash, but it can be soaked for half a day before washing. Temperatures above 30 degrees are not suitable for eating sugar; Main efficacy Many researchers have confirmed that it is beneficial to the human body to grasp the best time to eat nougat as long as it is eaten in moderation. For example, taking a bath requires a lot of sweating to consume physical strength and needs to supplement water and calories. Eating nougat can prevent collapse; Exercise requires heat energy, and nougat can provide heat energy faster than other foods; When tired and hungry, nougat can be quickly absorbed to improve blood sugar; When you feel dizzy and nauseous, eating nougat can raise your blood sugar, stabilize your mood and help you return to normal. Eating some sugary foods after meals can make people refreshed and energetic when studying and working.