The sugared oxen
By VicentaLakin
The English term "nougat" is translated as "nougat" and is derived from the romantic capital of France, and is now used in various ways throughout the world. But the fragrance of milk and the abundance of fruit are still delicious for all to remember. This time it's a sugary version of cow raspberry, with cranberry and almonds, sweeter and sweeter, and it's natural to be used as a sidekick or a daily snack
Recipe Recommendations
- Shuiyi 220g
- fine sugar 100g
- water 40g
- egg white 35g
- butter 50g
- milk powder 125g
- salt 2g
- big almond appropriate amount
- the cranberry appropriate amount
- milk fragrance
- other
- half an hour
- simple
Steps for The sugared oxen
1
prepare all materials: eid 220g, smelt 100g, water 40g, salt 2g, egg 35g, butter 50g, milk 125g, almond + cranberry 200g (crumbable, non-cutable)。
2
The water, water, sugar and salt are poured into the thick bottom pan and boiled。
3
When the temperature of the syrup rises to 100 degrees, an egg-cleaning break is performed。
4
Protein is hard to use。
5
The syrup boils to 143 degrees, immediately removes it and pours it into the distributed protein, while slowly adding it to the syrup, while quickly mixing it with an electric omelet (or pouring the protein into the syrup)。
6
Butter is melted into liquid by early insulation, and the addition of butter continues to be even。
7
Injecting milk powder, with a sharper razor twirling fast and evenly (not with an eggbeater)。
8
Add almonds and cranberry dry, and mix them quickly。
9
The more you rub it, the more you chew it。
10
Finally, the surface was flatbed with a cane。
11
When the oxen is still warm, it can be cut and quickly packaged with sugar paper in order to prevent the tide from becoming sticky。The sugared oxen Make Tips
It's a time race to make tips, so the materials and tools must be ready in advance, or it's tragic. 2. Temperature control is important. If you like to be soft, sugar can be at about 140 degrees, and if you want to be hard, it can be 145 degrees, which is difficult to keep up with, so you can only give a temperature range. 3. If you like to do other flavors, you can reduce the weight of milk powder and replace it with tea powder, cocoa powder, coffee powder, etc. 4. The difference is that the product produced by the diet is white, and the sugar is yellow, and must be edible if the tea is painted. 5. A sugar-cooked pot must be thickly thick, otherwise the temperature rises too quickly and is easy to cook over or stick to the bottom, and when it is boiled, mixes and makes the heat more even. When temperature is measured, thermometers are inserted into the syrup instead of the bottom or the wall。