Hello. After watching the video I made nougat biscuits. However, the finished nougat did not harden and stuck to my hand. You don't know how I made Nougat, but do you know why the finished Nougat sticks to your hand? And the process of making it now feels too sweet for my taste. What should I do? After a trip to Taiwan, I fell in love with nougat crackers and I really want to make them. If you know how, please let me know. 🙏
Hello, thank you for your message. Sorry, this nougat biscuit is soft, I think the soft nougat filling goes well with the crunchy biscuits. But if you like hard nougat, it's very simple, just increase the temperature when boiling sugary mixture, hard nougat is usually between 141 C and 143 C. Nougat can be very sticky before it cools down, so you must wear PVC food gloves. If it's too sweet for you, you can just reduce the amount of sugar. I'm so glad to hear you like Taiwanese nougat. I hope this can help you.😊😊😀
Thank you for your message.😊😊 If you want the nougat to be chewier, just increase the boiling temperature to 141°C 메시지를 보내주셔서 감사합니다.😊😊 누가를 더 쫄깃하게 먹고 싶다면 끓는점 온도를 141°C로 올려주세요.
Hello～😊😊 I reheat it on low to keep the nougat soft, making it easier to mix in the milk powder. I sometimes worry about not all the egg whites being covered by the hot sugar syrup. My goal is to make sure there are no raw egg whites by heating it. Also, I aim to evaporate some of the water from the egg whites to ensure the nougat stays delicious longer. 안녕하세요~😊😊 누가를 부드럽게 유지하기 위해 약한 불로 다시 데워서 분유와 섞기 쉽도록 합니다. 나는 때때로 뜨거운 설탕 시럽으로 인해 달걀 흰자 전체가 덮이지 않을까 걱정됩니다. 내 목표는 가열하여 날달걀 흰자가 없는지 확인하는 것입니다. 또한, 누가가 더 오랫동안 맛있게 유지되도록 달걀 흰자위의 물을 증발시키는 것이 목표입니다."@@김복교-h5o
❤집에서 만들 수 있는거였다니
I'm so glad you like it ❤당신이 좋아해 주셔서 정말 기쁩니다.❤
Hello.
After watching the video I made nougat biscuits.
However, the finished nougat did not harden and stuck to my hand.
You don't know how I made Nougat, but do you know why the finished Nougat sticks to your hand?
And the process of making it now feels too sweet for my taste. What should I do?
After a trip to Taiwan, I fell in love with nougat crackers and I really want to make them.
If you know how, please let me know. 🙏
Hello, thank you for your message.
Sorry, this nougat biscuit is soft, I think the soft nougat filling goes well with the crunchy biscuits.
But if you like hard nougat, it's very simple, just increase the temperature when boiling sugary mixture, hard nougat is usually between 141 C and 143 C.
Nougat can be very sticky before it cools down, so you must wear PVC food gloves.
If it's too sweet for you, you can just reduce the amount of sugar.
I'm so glad to hear you like Taiwanese nougat.
I hope this can help you.😊😊😀
안녕하세요
동영상 잘봤습니다
궁금한게 있어서요.
위 레시피로 쫌더 쫀득하게 하려면 어떻게 해야하나요?
Thank you for your message.😊😊
If you want the nougat to be chewier, just increase the boiling temperature to 141°C
메시지를 보내주셔서 감사합니다.😊😊
누가를 더 쫄깃하게 먹고 싶다면 끓는점 온도를 141°C로 올려주세요.
안녕하세요.
한가지 더 질문드리고 싶습니다. 누가를 만들고다시 후라이펜에 옮겨서 데우는 이유가 뭔지 알수 있을까요? 그 과정을 했을때와 안했을때의 차이를 가르쳐 주시면 좋겠습니다.
Hello～😊😊
I reheat it on low to keep the nougat soft, making it easier to mix in the milk powder. I sometimes worry about not all the egg whites being covered by the hot sugar syrup. My goal is to make sure there are no raw egg whites by heating it. Also, I aim to evaporate some of the water from the egg whites to ensure the nougat stays delicious longer.
안녕하세요~😊😊
누가를 부드럽게 유지하기 위해 약한 불로 다시 데워서 분유와 섞기 쉽도록 합니다. 나는 때때로 뜨거운 설탕 시럽으로 인해 달걀 흰자 전체가 덮이지 않을까 걱정됩니다. 내 목표는 가열하여 날달걀 흰자가 없는지 확인하는 것입니다. 또한, 누가가 더 오랫동안 맛있게 유지되도록 달걀 흰자위의 물을 증발시키는 것이 목표입니다."@@김복교-h5o