Recipe: Toffee? Nougat? Cranberry-flavored sweet candy

Home Cooking Recipe: Toffee? Nougat? Cranberry-flavored sweet candy

Notes:

Last Sunday, friends hot spring party, thinking about bringing a hand letter, nougat is a good choice. I have been using the version of milk powder, see "Trick or Treat! Should be a scene of candy Cranberry Nougat 》 this blog post. However, I have always seen someone else's raw milk sugar version. I want to try it this time, otherwise I don't know what it looks like. The finished product, I feel like toffee, the taste and color are like toffee, and the book is called milk sugar, milk or sugar with raw nuts or dried fruit called nougat. Oh, I am blindly wrapped in toffee? Nougat? Cranberry-flavored sweet candy (Note: The difference between milk sugar and raw milk sugar is the temperature of the sugar)

Ingredients:

Steps:

  1. Home Cooking Recipe: Mix all the materials, first open the fire and boil all the raw materials. My experience is that the fire is opened a little longer, consume more water, and then turn into a small fire and slowly simmer. In the figure, it is cooked to 105 °C.

    Mix all the materials, first open the fire and boil all the raw materials. My experience is that the fire is opened a little longer, consume more water, and then turn into a small fire and slowly simmer. In the figure, it is cooked to 105 °C.

  2. Home Cooking Recipe: It is still very fast at 105 °C, and it is slower afterwards. It is very very slow. It is much slower than simply boiling water. It is estimated that it is added with light cream. I took the experiment mentality and kept cooking until 130 ° C. After I reached the temperature, I cooked for a while, until all the blisters were gone, there was no point at all. The picture on the right is close to the state in which the blisters disappeared completely, but Not the last state. The final state is very similar to 'Muffin batter', very smooth, non-stick pan, no air bubbles, and a simple boiled water, the pot is not a layer of sugar shell! often! Not the same.

    It is still very fast at 105 °C, and it is slower afterwards. It is very very slow. It is much slower than simply boiling water. It is estimated that it is added with light cream. I took the experiment mentality and kept cooking until 130 ° C. After I reached the temperature, I cooked for a while, until all the blisters were gone, there was no point at all. The picture on the right is close to the state in which the blisters disappeared completely, but Not the last state. The final state is very similar to 'Muffin batter', very smooth, non-stick pan, no air bubbles, and a simple boiled water, the pot is not a layer of sugar shell! often! Not the same.

  3. Home Cooking Recipe: Look, it's not sticky at all.

    Look, it's not sticky at all.

  4. Home Cooking Recipe: After the sugar is cooked, leave the fire, pour the cranberry and mix well. Pour all the ingredients into the shallow baking pan of the tarpaulin and shape it.rWhen you are not hot, you must cut it. You must not wait until it is cool. Because the coolness is crisp, the knife will be broken. It is not a crispy taste, it is crispy, very much like toffee.rI cut a long strip, put the rest into the oven at 100 ° warm, and then changed the strip into small pieces. Then remove the sugar from the oven and cut one, and the rest is warm in the oven.rMy home room temperature is 22 ° C for reference.

    After the sugar is cooked, leave the fire, pour the cranberry and mix well. Pour all the ingredients into the shallow baking pan of the tarpaulin and shape it.rWhen you are not hot, you must cut it. You must not wait until it is cool. Because the coolness is crisp, the knife will be broken. It is not a crispy taste, it is crispy, very much like toffee.rI cut a long strip, put the rest into the oven at 100 ° warm, and then changed the strip into small pieces. Then remove the sugar from the oven and cut one, and the rest is warm in the oven.rMy home room temperature is 22 ° C for reference.

  5. Home Cooking Recipe: This picture is just cut, is it like toffee?

    This picture is just cut, is it like toffee?


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