How to make Mocha coffee nougat

Nougat is a must-have item for every baking novice, but I have been in the baking pit for many years but have never tried it. It was not until I saw a recipe for nougat biscuits that I made nougat for the first time. I made three versions of it, and the last one made me the most satisfied. I share it with you. By the way, I didn’t make it before because I was afraid of getting fat. Once I made it, I realized that it was so delicious. The weight loss diet has completely failed in the past few days. Let me cry for a while!

By Yunduo Breadzx [Officially certified expert of Douguo Food]

Materials

• Shui Yi 400g
• 180g white sugar
• Water (for boiling sugar) 60g
• 2 grams of salt
• 45g egg white
• 1 g tartar powder (optional)
• 75g butter
• 150g whole milk powder
• 20g Mocha coffee powder
• Water (for coffee powder) 40g
• 300g peanut kernels
• 200g chopped walnuts

Steps

1. Since the production process of nougat has high temperature requirements, it must be done in one go. Therefore, please read all the processes in the recipe before starting. In addition, you need to prepare all the raw materials and necessary tools in advance. The tools you need are oven, egg beater, egg beater, electronic scale, oilcloth, baking tray (preferably cake tray), rolling pin, scraper, scraper, thermometer. First, process the peanut kernels, preheat the oven to 150 degrees, spread the peanut kernels evenly on the baking tray, and bake them in the oven for 20 minutes. After the peanuts are baked, take another baking tray and bake the walnut pieces in the oven at 150 degrees for 8 minutes.

2. Let the roasted peanut kernels cool completely and rub off the peanut skins with your fingers.

3. Pour the rubbed peanut kernels into a medium mesh vegetable washing basket, hold the basket with both hands and sift it left and right to remove most of the peanut skins. Before officially starting to make nougat, put the peeled peanut kernels and walnut pieces in a preheated oven at 100 degrees to keep them warm. Only by keeping the temperature of the peanuts and walnut pieces can you avoid them from not blending with the syrup, which will cause the nougat to fall loose when cutting.

4. Melt the butter in hot water and put it in the oven to keep warm. Dissolve the coffee powder with water and stir thoroughly. After trying it, I found that it is not necessary to mix the coffee powder with water. The coffee powder can be sieved together with the milk powder and then directly sifted into the syrup.

5. Take a thick-bottomed pot, pour salt, sugar, water, and syrup into the pot, and heat over low heat. Stir while heating until the syrup boils, then put the thermometer in to measure the temperature.

6. When the temperature of the syrup reaches 120 degrees, you can start beating the egg whites. Add the tartar powder to the egg whites and start beating at low-medium-high speed until it reaches a dry foam state.

7. The syrup heats up very slowly, so don't worry about overcooking the sugar when beating the egg whites. Turn off the heat when the syrup temperature reaches 140°C.

8. Place a wet rag under the egg beater to prevent slipping, and then beat the egg whites with a whisk to prevent defoaming. Then beat the egg whites with one hand and pour the syrup in at a medium speed with the other hand, beating while pouring. Note that the speed of pouring the syrup should not be too fast or too slow. Too fast will cause the egg whites to defoam, and too slow will cause the syrup to cool down and solidify, both of which are inappropriate. At this time, you will feel resistance when beating the egg whites, indicating that the syrup and egg whites have begun to combine.

9. After all the syrup is added, add the butter into the meringue in three batches and beat until smooth.

10. Then pour in the milk powder and half of the coffee. At this time, the temperature of the sugar has dropped, so you must be quick. It is recommended to do it by hand to ensure speed. Use your hands to fully mix the meringue and milk powder, and then pour in the peanut kernels and walnut pieces and mix them roughly. Put an oilcloth on the baking tray and put the mixed nougat on the baking tray. After folding the sugar ball five or six times, the nougat is basically formed.

11. Press the nougat flat with your palm, then roll it flat with a rolling pin, and use a scraper to shape it into a rectangle.

12. After it has cooled down sufficiently, you can cut it into pieces according to your preferred size.

13. Shuiyi can be replaced with maltose. You can also add cocoa powder and matcha powder to the ingredients, or replace peanut kernels with cranberries, sesame seeds, almonds, etc. to create your favorite taste.

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