Brush some oil on the plastic bag to put the nougat and the baking tray up to the freezer layer, and so on the sugar to harden can be taken down. Or put in the refrigerator freezer on the line, so that the cling film cooling, it can be, and finally to see how the quality of the cling film, really not work, do not use, affecting the effect of freshness.

Expanded Information:

Nougat, also known as meringue, is a semisoft candy made from egg white, syrup, nuts, etc. by aerating and processing, with more fine pores visible in the profile, loose structure and meticulous organization. Its English name is nougat, so the phonetic translation into "nougat", in fact, has nothing to do with cattle, but also translated as bird knot sugar, new knot sugar. There is also a highly aerated meringue, sugar body appearance, the organization is more gentle, the English name Marshmallow, translated as Marshmallow sugar or Mai Xi Mai Lu sugar, translated as cotton candy.

The special raw material of nougat is ovalbumin, which is a hydrophilic colloid that can mix a lot of air when stirred quickly to form a foam adsorption layer that contains many bubbles and is very stable. When brewed to a considerable concentration of sugar solution, under continuous stirring conditions, the sugar and other ingredients can be evenly distributed in the egg white foam to make the original thin and soft foam organization become thick and gradually solid.

Reference: