IMG_1059ingredients (makes twelve L 5.5 x W 2.0 x H 1.5cm candies)

200g high maltose syrup
50g caster sugar
30g water
20g egg white
20g hokkaido skim milk powder
20g horlicks
25g butter, softened
200g peanuts

IMG_1057食材(可做 12个 长 5.5 x 宽 2.0 x 高 1.5厘米牛乳糖)

水饴 200克
绵白糖 50克
水 30克
蛋白 20克
北海道脱脂奶粉 20克
好力克 20克
黄油 25克、软化
花生米 200克

Directions/做法

IMG_1037spread peanuts on baking sheet
bake in 180 degrees C oven (no need to preheat) for 10 mins or till golden brown
花生米放在烤盘上
送入 180摄氏度烤箱(无需预热)烤 10分钟或直到金黄色

IMG_1038allow peanuts to cool completely
出炉让其冷却

IMG_1039heat high maltose syrup, sugar and water over medium-low heat
水饴、糖和水以中小火加热

IMG_1042turn fire down to low heat once it starts to boil
continue to simmer till 135 degrees C
糖浆烧开后转小火继续熬至 135摄氏度

IMG_1043monitor temperature of sugar syrup
i started to beat egg white once it reaches 123 degrees C
熬糖浆时必须不时检查温度
我在糖浆熬至 123摄氏度时开始打发蛋白

IMG_1044beat egg white to stiff and shiny peak
it may look foamy but that’s fine (just make sure you do not over beat)
蛋白打至湿润、硬性状
打发的蛋白看似泡沫、无需担心(主要是不要过度打发)

IMG_1045once sugar syrup reaches 135 degrees C, remove from stove
pour slowly into egg white meringue in 3 additions and beat over high speed
糖浆熬至 135摄氏度立马离火
将其分三次慢慢倒入蛋白霜,以高速不停搅拌

IMG_1046once all sugar syrup has been beaten in, add in butter
beat with high speed once again till incorporated
糖浆和蛋白霜拌匀后加入黄油
再次以高速拌匀

IMG_1047add in milk powder and horlicks and fold evenly and quickly with spatula
加入奶粉和好力克,转用橡皮刮刀翻拌均匀

IMG_1048finally add in toasted peanuts
knead and fold dough evenly
you can also place the entire candy dough onto a silicon mat to do this
最后倒入花生米将其搓揉、折叠成团
也可将其摆放在油布操作此步骤

IMG_1050place candy dough onto a pan lined with silicon mat
i used a 25 x 25 cm square pan and lined the candy dough to fit half the pan
揉好的牛乳糖放到铺上油布的烤盘
我用了 25 x 25厘米方形烤盘,做了烤盘半份的量

IMG_1051fold silicon mat over the dough
将油布盖在牛乳糖顶部

IMG_1052move candy dough onto table top
roll out lightly and evenly
wrap tightly and chill till firm (around 30 mins)
牛乳糖放到案板上以擀面杖轻轻擀平
裹紧、冷藏至凝固(约 30分钟)

IMG_1054trim and slice nougat
修边、切片即可

Personal notes/温馨小贴士:

IMG_1060– i suggest you have all your ingredients and equipment ready as this nougat requires speed during preparation
建议在操作食谱之前将所需的食材和器材都准备好。因为操作过程中讲究速度,啥都需快手快脚,如果事先功夫没做好那就会搞得手忙脚乱了

– you can replace milk powder and horlicks with milk powder in entirety. hokkaido skim milk powder is NOT a must in this case but i like it as it because of aroma and the fineness
奶粉和好力克可以奶粉全全替代。使用北海道脱脂奶粉不是必定哒,我本人比较喜欢用它的原因是因为它比较香和细

– i used 200g peanuts here. feel free to cut it down
这次用了 200克花生米~您可随意减量

IMG_0757– this is high maltose syrup. frankly, this is not easy to find.. i couldn’t find it anywhere in the supermarkets, not even in japan, though this is a widely used ingredient for japanese cakes these days. i finally found it off taobao
这是我用的水饴(念 “yi”~和意思的“意”同音)。说实在,虽然近期日本好多蛋糕食谱都用上水饴,但这东西还真是不好买。找了我好多超市,连日本的超市都被我逛烂。。就是找不着。。结果让我在万能的淘宝上淘到啦

IMG_1058

logoTo welcome the Year of the Red Fire Monkey, 10 cooking bloggers have come together to bring you the chance to *win a $500 ang pow!
(terms and conditions apply)
为迎接即将到来的火猴年,
十位出类拔萃的烹饪博客再次聚集送您价值 500元的大红包哈!*
(参与者必须遵守抽奖条规)

To enter, please complete the Rafflecopter below
参与抽奖活动,请点击以下链接填写信息

a Rafflecopter giveaway

This giveaway is brought to you by
红包大派送是由以下博客精心为您筹备哒

Alvin from Chef and Sommelier
Ann from Anncoo Journal
Charlynn from My Baking Cottage
Karen from Luvswesavory
Sharon from Delishar
Victoria from Victoria Bakes
Weilee from Wei Lee’s Passion

*One Prize of SGD500 will be sent to one winner via Paypal
(or bank transfer within SG)
An email will be sent to the winner to notify him/her of the win
Should the Organiser (Diana) not receive a reply within 48 hours, another winner will be selected
This contest is opened to overseas participants
一份总值 500新元的奖金将通过贝宝赠送给大赢家
(新加坡境内网友可选择银行转账方式收款)
我们将通过邮件通知得奖者
如在接收得奖邮件的48小时内不及时与主办者 (Diana)联系,
主办者将另选大赢家
海外朋友也可参与

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