Little friends, I am a bud rice. It’s snowing in Changzhou, and the nougat you can eat in the house you are hiding in today, and it’s a sugar version, especially delicious. First look at the materials you need to use. Nut 400g Egg white 60g White sugar 50 g Water Yi 450g White sugar 120g 70 grams of water Salt 3 g Milk powder 200g Butter 80g First, the nuts are processed. If the nuts are raw, they need to be cooked in a 150-degree oven. I use cooked nuts, so I only need to keep them warm. I flatten them on the baking tray and adjust the oven to 80 degrees. . The butter is insulated and heated until it is completely melted and kept in hot water for use. Then come to the sugar, the sugar should use the thick stainless steel pot or the non-stick pot, the thin bottom of the sugar is easy to focus, the pot is poured into the water, the water can be replaced by maltose, but the maltose is not watery White, then add white sugar, salt and water, put a thermometer on the edge of the pot, the thermometer should be soaked in the sugar liquid, but do not touch the bottom and edge of the pot, so as to avoid the temperature is too high, open a small fire to heat, boil in the sugar liquid Do not stir before, so as not to turn the sand, it takes a while for the sugar, so at the same time to send the protein, the protein can be sent without sugar, but as long as it is mixed with other ingredients, it will defoam into water, and white sugar can give The protein provides support, so the sugar here can't be saved. The white sugar is added in three times. The protein is made into a thick foam. The first white sugar is added. When the protein cream becomes fine, a second white sugar is added, and when the grain appears obvious. Add the remaining white sugar until the protein has a shiny creamy appearance with obvious lines, lift the eggbeater, and the protein is in an erect small triangle. Put the beaten protein aside and continue to sugar. After the sugar liquid boils, stir it with a high temperature resistant silicone shovel from time to time. The temperature of the syrup directly affects the softness of the nougat. The lower the temperature, the softer the sugar. The higher the temperature, the harder the sugar. If the indoor temperature is lower than 25 degrees, the sugar liquid is generally heated to about 140 degrees. If it exceeds 25 degrees, For example, if you make nougat in summer, the sugar is easy to be used, so the temperature of the sugar liquid should be higher by 3 degrees. The production of nougat depends entirely on your own experience. If you do the first time, if the sugar is soft, the next sugar temperature will be Increase by about 3 degrees, and vice versa, lower the bottom by 3 degrees. To judge whether the syrup is good or not, there is another way to stick a small amount of syrup into a cold water bowl and quickly condense into a hard sugar bead, which means that the sugar temperature is suitable. However, it is recommended that you use a thermometer so that the quality of the nougat you make each time is the same. After the syrup is cooked, turn off the heat, add the protein at high speed, and add the syrup to the meringue in a thin line while spraying. Quickly spread the syrup and protein evenly. The high temperature syrup can sterilize the protein. So it is not alive. If you want better stability and peace of mind, you can use protein powder instead of egg white. The action from now on should be completed quickly, and there is no way to operate the sugar. After all the syrup has been poured, continue to stir for a while until the resistance of the sugar is felt. Add the heat-insulated butter twice, mix it evenly, add the milk powder, and mix it quickly with a scraper. If the room temperature is low, you can Add a bowl of hot water below, put the nuts on the non-stick cloth, and then transfer the sugar to the non-stick cloth. Continue to fold and press, the more you lick, the more chewy the sugar, the more Q. When it is almost the same, transfer it to the gold plate and flatten the sugar with the help of a rolling pin to make the surface smooth. Put it aside for half an hour and you can cut the sugar. When you cut the sugar, don't use brute force. Move the knife back and forth and you can cut it. Cut the strip first, then cut into small pieces, the sugar is easy to get wet, so pack it as soon as possible, and a beautiful hand-to-hand ceremony will be done. Nougat is another kind of inflated candy. The high-speed whipping of the whipped cream and syrup makes the sugar contain a lot of tiny pores, and the sugar can make the pores tight, which increases the tenacity. So it is better than the marshmallow version. Thank you for watching, let's see you next time. Tips: 1, sugar version of nougat, generally have water and maltose versions, these two syrups can be exchanged, the less sugar in the formula, the more syrup, the same temperature, the softer the nougat, and vice versa Hard, if the amount of sugar is reduced, the temperature of the syrup should be increased accordingly. 2, sugar in the process of boiling, will slowly evaporate water, to 140 degrees, the sugar content of sugar is only 4%, so the preparation of good nougat, will not stick, eat it is not sticky teeth It is also not sticky. If it does not reach this temperature, the moisture content will increase, and the sugar will not be easily formed.
Great job chef
Thank you for sharing this amazing recipe
解释到很棒😊
找到一種不用棉花糖製作的牛軋糖.讚！
教得很清楚。想做這個很久了，但因還沒找到一個清楚詳細的視頻教學，這次希望會實實在在的做一次。真的多謝。
很喜欢你的视频，就是袖子太长总感觉快粘到食物了不太舒服
这个配方非常好用，没有糯米纸也不会粘在一起
Little friends, I am a bud rice. It’s snowing in Changzhou, and the nougat you can eat in the house you are hiding in today, and it’s a sugar version, especially delicious.
First look at the materials you need to use.
Nut 400g
Egg white 60g
White sugar 50 g
Water Yi 450g
White sugar 120g
70 grams of water
Salt 3 g
Milk powder 200g
Butter 80g
First, the nuts are processed. If the nuts are raw, they need to be cooked in a 150-degree oven. I use cooked nuts, so I only need to keep them warm. I flatten them on the baking tray and adjust the oven to 80 degrees. . The butter is insulated and heated until it is completely melted and kept in hot water for use.
Then come to the sugar, the sugar should use the thick stainless steel pot or the non-stick pot, the thin bottom of the sugar is easy to focus, the pot is poured into the water, the water can be replaced by maltose, but the maltose is not watery White, then add white sugar, salt and water, put a thermometer on the edge of the pot, the thermometer should be soaked in the sugar liquid, but do not touch the bottom and edge of the pot, so as to avoid the temperature is too high, open a small fire to heat, boil in the sugar liquid Do not stir before, so as not to turn the sand, it takes a while for the sugar, so at the same time to send the protein, the protein can be sent without sugar, but as long as it is mixed with other ingredients, it will defoam into water, and white sugar can give The protein provides support, so the sugar here can't be saved. The white sugar is added in three times. The protein is made into a thick foam. The first white sugar is added. When the protein cream becomes fine, a second white sugar is added, and when the grain appears obvious. Add the remaining white sugar until the protein has a shiny creamy appearance with obvious lines, lift the eggbeater, and the protein is in an erect small triangle. Put the beaten protein aside and continue to sugar. After the sugar liquid boils, stir it with a high temperature resistant silicone shovel from time to time. The temperature of the syrup directly affects the softness of the nougat. The lower the temperature, the softer the sugar. The higher the temperature, the harder the sugar. If the indoor temperature is lower than 25 degrees, the sugar liquid is generally heated to about 140 degrees. If it exceeds 25 degrees, For example, if you make nougat in summer, the sugar is easy to be used, so the temperature of the sugar liquid should be higher by 3 degrees. The production of nougat depends entirely on your own experience. If you do the first time, if the sugar is soft, the next sugar temperature will be Increase by about 3 degrees, and vice versa, lower the bottom by 3 degrees. To judge whether the syrup is good or not, there is another way to stick a small amount of syrup into a cold water bowl and quickly condense into a hard sugar bead, which means that the sugar temperature is suitable. However, it is recommended that you use a thermometer so that the quality of the nougat you make each time is the same.
After the syrup is cooked, turn off the heat, add the protein at high speed, and add the syrup to the meringue in a thin line while spraying. Quickly spread the syrup and protein evenly. The high temperature syrup can sterilize the protein. So it is not alive. If you want better stability and peace of mind, you can use protein powder instead of egg white. The action from now on should be completed quickly, and there is no way to operate the sugar. After all the syrup has been poured, continue to stir for a while until the resistance of the sugar is felt. Add the heat-insulated butter twice, mix it evenly, add the milk powder, and mix it quickly with a scraper. If the room temperature is low, you can Add a bowl of hot water below, put the nuts on the non-stick cloth, and then transfer the sugar to the non-stick cloth. Continue to fold and press, the more you lick, the more chewy the sugar, the more Q. When it is almost the same, transfer it to the gold plate and flatten the sugar with the help of a rolling pin to make the surface smooth. Put it aside for half an hour and you can cut the sugar. When you cut the sugar, don't use brute force. Move the knife back and forth and you can cut it. Cut the strip first, then cut into small pieces, the sugar is easy to get wet, so pack it as soon as possible, and a beautiful hand-to-hand ceremony will be done. Nougat is another kind of inflated candy. The high-speed whipping of the whipped cream and syrup makes the sugar contain a lot of tiny pores, and the sugar can make the pores tight, which increases the tenacity. So it is better than the marshmallow version. Thank you for watching, let's see you next time.
Tips:
1, sugar version of nougat, generally have water and maltose versions, these two syrups can be exchanged, the less sugar in the formula, the more syrup, the same temperature, the softer the nougat, and vice versa Hard, if the amount of sugar is reduced, the temperature of the syrup should be increased accordingly.
2, sugar in the process of boiling, will slowly evaporate water, to 140 degrees, the sugar content of sugar is only 4%, so the preparation of good nougat, will not stick, eat it is not sticky teeth It is also not sticky. If it does not reach this temperature, the moisture content will increase, and the sugar will not be easily formed.
thank you
Thanks
Would you please tell me about water yi?
Dr Noh, do you happen to know where to purchase the candy wrappers and the gift bags? thanks!
雷锋 你好😊
Ning, 你好。很喜欢你的制作video 。是否可以做雪花酥的video 呢？期待了。哦，对了，祝福新春快乐🎈🎊
前天跟著做，非常成功！謝謝！
超讚的詳細說明和分享，謝謝妳！
做出来不硬，而且会融化，有 补救的方法吗？
首先看下需要用到的材料
坚果400克
蛋清60克
白砂糖50克
水怡450克
白砂糖120克
水70克
盐 3克
奶粉200克
黄油 80克
你制作牛轧糖太棒的！👍👍
看了你的視頻 介紹得清楚又簡潔 我也想來學做看看 請問芽米打蛋白用的是幾公分的玻璃打蛋盆 謝謝告知
This recipe is nice. Thanks
非常感谢楼主的细心指导视频。今天也要过年了，我也来自己diy一次最爱吃的牛轧糖。
請問水飴的英文是什麼
想问你，你用的油纸是在哪里可以买得到呢？谢谢你
用手提不行吗，感觉不卫生，不是杆
请问什么是水怡 ？
做出來的糖果顏色變成黃色了。糖漿在140的話不是顏色會變成金黃色嗎？這樣倒下去不是會變成黃色？？
而且對我家而言挺甜的，請問減糖的話可以將白砂糖全部換成海藻糖或是減量？
请问可以用麦芽糖替代水怡吗？
糖漿很黏,無法一直線倒下來,很難控制,這次是第四次失敗
可以保存多久呢？夏天要放冰箱吗？
那一樣的做法，可以換成麥芽糖嗎
I hope you'll write the recipe in English! "!🌼
The first recipe in the comment by Dr is the English version.
什麼是水怡啊？
你好！水怡点制法的，？
请问 水麦芽是买的还是自己做的。怎么做 或买？。谢谢你！
太复杂，还是用棉花糖方便很多。
据说这种好吃啊😊
為什麼加奶粉進出奶粉有颗粒?
哇，超級棒。謝謝分享
蛋清如何換算蛋白粉呢？
居然找到个常州的老乡！突然想做牛轧糖了，想到以前跟常州的小伙伴学过做牛轧糖，随便一找视频，居然还是常州的
请问水怡是什么，英文名称是什么？
水怡是玉米糖浆，英文是corn syrup
溫度計可免了，經驗更帥
请问第一次的糖份是50吗
详细的解说，赞👍
入糖浆的是120克的白砂糖吗？
入糖漿是120克白紗糖嗎
可以用来做雪花酥吗？
好巧看到这个视频今天常州也下了雪
求背景音乐
您好 ！请问一下！
盐是在哪一步加入比较好？
不需要放盐啊
請問水怡是麥芽糖的意思嗎？
الله وكيلك مافهمت شي يا ريتك تكتبي بل انكلش او عربي المقادير بليز🙏😘🙏🙏🙏❤
請問為什麼糖會黏在不沾布上面
煮的不夠久，糖裡太多水分易黏
We need more videos
Thank you in advance
请问水怡是是什么？
精緻水麥芽
@@lllri6260 谢谢你
白砂糖有两次是哪两次
请问水怡材料英文叫什么?谢谢
好像是corn syrup
請問水儀怡什麼? 在哪裏可以買得到?
麥芽糖
Love it but show ingredients in English
請問水飴是指水麥芽嗎？你用的是28*28不沾烤盤嗎？謝謝
是的，水麦芽。
是28*28的不粘烤盘
謝謝你
吳瑞琪 ，
Where do you order the papers?
如果使用麦芽糖分量是一样的吗
是的，分量是一样的。
English repice please
水麦牙哪里买到
Chuhong Gan 烘焙材料行都有
我好喜欢吃😍
什么是水怡？
0220 Great 水麥芽糖
水怡就是玉米糖浆corn syrup
啊…我講錯囉? >_
谢谢你们
@wang Allen台灣是叫水麥芽沒錯
你好！请问为何我做好的糖会粘吸油纸，食时很难把纸撕开，
糖漿溫度太低，所以過黏，或者你可以包紙前先包糯米紙這樣就解決問題了
你把黄油用在哪里了？
3:22
请问水饴可以拿什么代替?
黃色的麥芽糖
我的天啊 我也是常州人
請問如果用蛋白霜粉要用幾克?
水怡是什么呀
精緻水麥芽
Please English.
English subtittle please 😭
越说越复杂
Englisg please recipe.tt
And u write no English for this recipe??? How sad..
this is persian ! Gaz
Chocolatinas kriss artes y labores
Hello, someone who wants to translate in English
Yes please
牛ga糖
教的是不错👍。可就是不像个干活的样子啊，加工加工食物的衣着太看着变扭了，袖子那么长，手上还有那么多首饰。看着就非常不卫生啊，做食物的视频，这种细节必须注意，又不是做服装视频。还好教的不错，真的忍住变扭看完的，几次都要退出视频了。
太麻烦
I’m
衣袖太长，看上去不利索，不适合做食品的节目
L.
，
English recipe please
可以用转化糖浆吗