Can you make nougat with salted butter

OK. Materials.

Marshmallow: 150g, butter: 36g, milk powder: 100g, almond: 150g. The steps are as follows:

1. Turn on low heat to melt the butter, then add the marshmallow until the marshmallow and butter are combined.

2. Then add the milk powder and continue to stir.

<>4. Then add the almonds, continue to stir, and turn off the heat.

5. After stirring well, place it on a tarpaulin and flatten the sugar.

6. Then cool and dry, cut into cubes with a knife.

7. Finally, wrap it in sugar paper, and the nougat is ready.

Salted butter can be used to make nougat, and salted butter can be used to make nougat, which will have a slightly salty taste.

Ingredients: Rocky Mountain Marshmallow 150g, butter 36g, milk powder 100g, almonds 150g

Method: 1. Turn on low heat, melt the butter, then add the marshmallow until the marshmallow and butter are fused together.

2. Add the milk powder and continue to stir.

3. This is what it looks like after stirring.

4. Add the almonds, continue to stir, and turn off the heat.

5. Put it on a tarpaulin, wear disposable gloves, flatten the sugar, and shape it slightly.

6. After cooling, cut it with a knife.

7. If you need chocolate flavor or other flavors, you can mix it with milk powder, about 5g.

8. Wrap it in sugar paper, and the perfect almond nougat is OK.

Salted butter can be used to make nougat, which may have a slightly slightly salty taste.

Generally speaking, unsalted butter is mostly used as a raw material, and salted butter is mostly used as a seasoning. The difference between salted butter and unsalted butter is mainly that salted butter contains about salt, the corresponding milk fat content is less, and the water content is basically the same.

Salted butter is mainly used as a direct spread on bread and as a finished ingredient. Unsalted butter is recommended as an ingredient for biscuits and cakes. However, due to the low salt content of salted butter, there will not be a big difference in taste when using salted butter instead of unsalted butter to make biscuits or something.

There is salt butter that can be made into nougat. Nougat, also known as protein sugar, is a semi-soft candy made of egg whites, syrup, nuts and other aerated processing, with more fine pores visible in the profile, loose structure and fine organization.

When making nougat, it is often necessary to add a little salt. For the amount of salted butter, it is mainly determined by the salt content of salted butter, and the salt content of salted butter on the market can be added to unsalted butter on the ground, so do not add salt when making nougat.

Butter is a solid grease made from milk, which is the result of stirring fresh milk and filtering out some of the water from a thick substance on the top. Mainly used as a condiment, it is nutritious but high in fat, so don't overdo it.

You can make nougat, and when we make something sweet, we often need to add a little salt.

For the amount, it mainly depends on whether your salted butter is too salty, generally the salted butter on the market is not too salty, and you can just don't add salt when making sugar.

1. Making nougat can not only be made with butter, but without butter, you can substitute cream or olive oil for making nougat. Nougat generally refers to candies made from roasted nuts and honey, which are soft and hard. The soft one is white nougat made of egg white balls, the hard one is coffee-colored, and the caramel is made with a hard and crispy texture.

2. Traditional nougat is mainly produced in Spain, and the ingredients are mainly roasted almonds, followed by honey and egg whites. Nougat is also produced in other places, such as Australia, and the composition and taste are also more varied. The nougat is wrapped in a layer of edible transparent candy paper, commonly known as glutinous rice paper, which prevents the candy from sticking to your hands, but it is not made of glutinous rice or paper, but is made of sweet potato, corn or wheat flour.

Nougat is a sugary food made from various nuts and honey, which can be soft and hard. The method of making nougat is not difficult, and it is possible to prepare the corresponding ingredients and ingredients. We can see in many recipes that butter is used to make nougat, but in fact, we can also use other oils instead, so what oil can be used instead?

If you don't have butter, you can use cream, olive oil, egg oil, vegetable oil, etc., but the taste will be a little different. The nougat we eat with good taste is usually made with unsalted butter. Butter is an animal fat, and nougat made from it usually has a strong aroma and tastes sweet when eaten.

Using vegetable oil or other ingredients instead of butter significantly reduces the rich aroma of fat, but at the same time adds the sweet aroma of sugar itself, but it is also nice to be able to taste the aroma of milk and nut bonds.

You can do without butter, but the taste of the silver changes, depending on personal preference. Place 40 grams of milk powder on the bottom of the microwave bowl, place 100 grams of marshmallows on top and heat them in the microwave for 40 seconds. When heated, the marshmallow will become larger and sticky, so pour half of the milk powder to prevent the marshmallow from sticking to the bowl.

Mix the prepared nuts and the other half of the milk powder with the heated marshmallows, mix them as much as possible with a rubber spatula, and wait for all the milk powder and nuts to mix evenly before starting to shape. When the nougat is not completely cool, divide it into small pieces and serve.

1.Peanuts must be fresh and not wormy or spoiled. To choose a very dense and non-runny maltose, if it is not easy to pour, you can microwave it for 20 seconds and then pour it out easily.

2.It is best to use an electric mixer. If it is done manually, it is not fast enough and the sugar will curdle quickly, which is very laborious.

3.If the syrup is less than 143 degrees, the finished sugar will become soft.

Weigh and pack all kinds of raw materials in advance, and it will be very easy to use.

Large pieces of marshmallow chopped up.

Wash the non-stick pan, dry it with kitchen paper, heat it over low heat for 1 minute, then add the butter.

Once the butter is all melted, add the marshmallows.

Pour in the chopped marshmallows.

After adding the marshmallows, you need to stir constantly until the marshmallows are completely dissolved.

Turn off the heat, add the milk powder first, mix well, and then add the crushed peanuts.

Place on a non-stick flat surface and roll flat with a rolling pin.

Cut into long strips first, then into small pieces.

Glutinous rice paper is anti-stick.

The good-looking candy paper can prevent dust and better preserve the sugar made.

Ingredients: Ingredients. Marshmallow 150g

50g of milk powder and 50g of dried cranberries

Peanuts 50g excipients.

Vegetable oil 18g

Steps. Wide and quiet more than 1Prepare the raw materials and fry the peanuts in advance.

2.Chop the cranberries with a knife.

3.Put oil in a pan.

4.Add the marshmallow and heat over low heat until melted, and stir-fry carefully between boils.

5.Once the marshmallow is melted, add the milk powder and mix quickly.

6.Add the dried cranberries and peanuts, turn off the heat and mix vigorously.

7.Remove and place in a closed container lined with oiled paper.

8.Use a rolling pin and scraper to shape the thickness of centimeters and refrigerate for 30 minutes.

9.Refrigerate and cut into strips first.

10.In small pieces cut into 5 cm long and 1 cm wide.

11.Then wrap it in wrapping paper, without sugar wrapper, you can also use baking oil paper to cut it into a suitable size to wrap sugar cubes.

Tips: Boiling marshmallows must be on low heat, and it is better to use sugar-free milk powder, because marshmallows are sweeter.

It can be replaced with olive envy oil.

Nougat preparation:

1.Marshmallow microwave on high heat for 50-60 seconds.

2.Take it out and mix it quickly into the milk powder.

3.Then quickly stir in the flower hand pie steak raw.

4.Pour the mixed nougat into a rectangular plastic wrap box, cover it with a layer of plastic wrap, flatten it with a tool, press it tightly, and put it in the refrigerator after cooling.

5.Once the sugar cubes are firm, remove them and cut them into small rectangular strips.

Cooking skills: 1. Mix with chopsticks after pouring milk powder, mix with your hands after adding peanuts, it will not be hot, before you start it, your hands should be dipped in the milk powder next to it to prevent sticking;

2. If you don't hold it well and it's too hard, you can microwave it again, and it's easy to mix;

3. After cutting it in a humid place, it must be stained with milk powder or powdered sugar to prevent sticking, which is necessary when doing it in Guangdong, but it is not used when it is done in Beijing, and it is not sticky at all.