Nougat refers to candies made of roasted nuts and honey, and is divided into two types: soft and hard. Soft nougat is white nougat made from egg whites, while hard nougat is coffee-colored and made from caramel, with a hard and crunchy texture. Traditionally, nougat is mainly produced in Spain and consists mainly of roasted almonds, followed by honey and egg whites. Nougat is also produced in other places, such as Australia, with more variations in ingredients and texture. Nougat covered with a layer of edible transparent sugar paper, commonly known as glutinous rice paper (Waffer Paper), it can prevent candy sticky hands, but it is not made of glutinous rice, nor paper ingredients, but with sweet potatoes, corn or wheat flour and so on made.

Basic introduction Chinese name : Nougat Foreign name : Nougat Main raw materials : peanuts, maltose Whether preservatives : No Main nutrients : protein, fat, carbohydrates Storage : stored in a cool place, avoid direct sunlight at high temperatures, open the bag after the need for cold storage, please consume as soon as possible (25 ℃ below the preservation) Characteristics : 25 degrees above the softening, 25 degrees below the slightly hard Introduction, food culture, features, characteristics and taste of nougat. Food Culture, Characteristics, Classification, Differentiation, Production, Material, Practice, Tips, Egg white nougat, Peanut nougat, Gelatin nougat, Wheat extract nougat, Tough nougat, Crispy nougat, Sandy nougat, Other Practices, Main Effects, Introduction Nougat, also known as meringue, is a semisoft confectionery made from egg white, sugar syrup, nuts, etc., through the aerated process, the profile can be seen in the fine holes of a large number of loose, delicate structure. Nougat is also known as meringue. 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 candy, new knot candy. There is another highly aerated type of meringue, sugar body appearance, full, more gentle organization, the English name Marshmallow, translated as Mahi Marlowe sugar or Mai Xi Mai Lu sugar, translated as cotton candy. The special raw material of nougat is ovalbumin, which is a kind of hydrophilic colloid, and can be mixed into a large amount of air when stirred rapidly, forming a foam adsorption layer containing many bubbles and very stable, when rushed into the boiling to a considerable concentration of sugar solution, under continuous stirring conditions, the sugar and other ingredients can be uniformly distributed in the egg white foam, so that the original thin and soft foam organization has become thick and gradually solid, in order to increase the sugar body's In order to improve the stress and structural integrity of the sugar body, often add nuts or nuts and other fillers, made of, for example, almond nougat, pine nut nougat, peanut nougat and so on. In order to increase the smoothness of the nougat and easy to shape the cut block, made of egg white sugar blanks, but also add a small amount of fat. Nougat is generally white, can also add coloring agents, such as made of light brown chocolate nougat. In order to increase its aroma, but also often add a variety of spices, such as made of vanilla nougat. Food culture Historical origin It is said to have been invented in Cremona, Italy in 1441. At the wedding feast of a local nobleman, the newlyweds were presented with a candy made of honey, almonds and egg whites. Another said for the Chinese Ming Dynasty scholar chariot (according to the Ming history of the Zhengtong ten years, the first in the examination, the Palace Examination are first successful) in order to thank the emperor Wenchang dream to make his three yuan and first, according to the dream made. Maltose, peanuts, rice and other manufacturing, and pinched into the shape of a cow, so it is called nougat, but later because it is not easy to pinch the sugar into the shape of a cow, and the production speed is slow, so it is directly cut into rectangular shape for sale. Later, foreign missionaries spread this candy to the West, and it became one of the most popular candies in foreign countries. It is also said that nougat was a trophy brought back by the Crusades. Over the centuries, nougat has traveled from the East to the West, and then from the West back to the East. Nougat in France hundreds of years ago, the French confectionery sector occupies a place, the French King Louis XV visited the Spanish royal family, not with gold or jewelry, but with 42 kilograms of nougat, enough to prove that nougat in the value of the time. The French in the 11th and 12th century crusades, from the East to bring back nougat, the original recipe is walnut, honey, but the French decided to add pistachios, almonds and cherries. Delicious nougat, soon set off a craze in France, so far, the city of Southern France, each year to produce 2,000 metric tons of nougat, is the largest production of cities. Characteristics The final quality of nougat is characterized by three types: tough, brittle and sandy. Processing of brittle and sandy sugar production methods are basically the same as tough nougat; for sandy nougat, cocoa powder and powdered sugar should be added together with dissolved stearin. Sandy nougat is sweetened with fresh, pure milk. Flavored Nougat Classification 1.Egg white nougat: Early nougat production process, are the first to make an egg white foam, and then the sugar and syrup composed of concentrated sugar solution slowly added in batches to the egg white foam body, and finally made a sweet body with bubbles, is nougat. 2. Gelatin nougat: now basically use gelatin as raw material. First of all, the gelatin will be immersed in water, glucose syrup is slightly heated, and gelatin together with the churning machine churning until white, but sometimes also use honey instead of all or part of the glucose syrup. 3. Soybean and malt nougat: the raw material formula contains soy protein sugar, the use of aerated sugar matrix with ordinary nougat. 4. Wheat extract nougat: the raw material recipe uses a base that can be used as a coating for chocolate varieties. Many of the basic recipe for nougat instead of the substance and partially reduce the amount of dried protein and gelatin. High Sugar. Distinguish Authentic nougat has a strong milky flavor and rich nuts, tasty and not sticky teeth, and the more you chew, the more fragrant, and is free of flavors and colors. Be sure to check the ingredients and production license when buying. The characteristics of nougat are softer, so it often happens to change shape so that it does not affect the consumption, while those who still remain very hard state above 25 degrees, usually have additives. Production Ingredients 800g of peeled raw peanuts, 1/2 cup of water, 400g of fine sugar, 400g of strong maltose, 2/3 tsp of salt, 2 egg whites, 1 sheet of non-stick baking paper, 1 packet of transparent confectioner's paper Directions 1. First, bake the peanuts at 150 degrees Celsius until they are golden brown and crispy, turning them over every now and then to avoid an uneven fire, about 15 minutes. Almond Nougat 2, put the ingredients of the syrup in a small saucepan, simmer over medium heat, cook to 143 ℃. If you don't have a thermometer, drop a drop of syrup into cold water and it will form hard lumps. 3, at the same time the egg white to stiff peaks, and then pour the boiled sugar, continue to beat. 4, beat until the surface of the syrup loses its luster before you can stop, so that the finished product is not easy to wet and soften. (the following must be pad hot water, otherwise the sugar quickly solidified) Add peanuts, stirring slowly, until the hand feel dry when touching the sugar cubes without sticking to the hand can be. 6: Pour the whole thing onto a baking sheet, wrap it up, and press it into a flat square about 1.5 centimeters thick. 7, with a kitchen knife cut into long strips, wrapped in candy paper. Tips 1, peanuts must be selected fresh and not broken or worm-eaten. Maltose to choose a very thick not easy to flow the kind, if it is not easy to pour out, you can microwave ding 20 seconds, it is very easy to pour out. Peanut Nougat 2, it is best to use an electric mixer, manual, the speed is not fast enough, the sugar quickly condensed, do very laborious. 3, if you cook the syrup less than 143 degrees, the sugar will be softer. Egg white nougat Raw material recipe The first part: glucose syrup 6.8 kg, dried egg white 0.91 kg, 2.28 liters of water The second part: granulated sugar 21.77 kg glucose syrup 6.8 kg of water 6.84 liters Preparation 1, the first part of the ingredients: dried egg white added to the 2.28 liters of water should be at least 12 hours of immersion, and many of the hand-operated to 18 hours, filtered, placed in the egg white After filtering, put it in an egg white churn, warm glucose syrup and add it to the egg white liquid, then churn all the materials into a loose aerated sugar matrix. 2, the second part of the ingredients: dissolve sugar in water, then add glucose syrup and boil to 141 ℃. 3, the aerated sugar matrix into another churning machine, the boiled syrup slowly poured into the matrix, while turning on the mixer to mix well. 4、In order not to overcool the material, turn on a little steam to keep it hot. 5、When the sugar material becomes hard enough, add 0.68 kg of cocoa white off, or other hard vegetable fat, and add nuts or other fillers. 6. Pour the sugar mixture onto a wooden frame lined with rice paper, the depth of the wooden frame depends on the need, the top of the sugar mixture is also covered with rice paper, and then press a piece of flat plate on the top to prevent air bubbles from rising to the surface causing roughness and unevenness. After cooling for about 12 hours, cutting can begin. Cutting should be done quickly, as fine grit quickly appears (a phenomenon that often occurs with batch materials), and sticky surfaces add to the cutting problem. In addition to the spices, dried coconut is often added for smoothness, and almonds or hazelnuts can be added if needed to enhance the grade of the product. Peanut Nougat Main Ingredients: marshmallows, sweetened milk powder, cooked peanut kernels 1. cooked peanut kernels rolled out with a rolling pin to crumble a bit 2. microwave the marshmallows on medium-high heat for 1 minute, do not take too long, or it will be paste. 3. micro good marshmallow has melted. 4. the powdered milk and peanuts into the mix, the speed must be fast, otherwise the marshmallow is easy to solidify, if it has hardened and not yet stirred evenly can be put into the microwave oven and then microwave for a dozen seconds. 5. Stirred sugar paste into the plastic wrap or plastic bag. 6. Shape into a rectangle while it is still hot. Let it cool and then put it in the freezer for an hour or two so that it hardens completely. 7. Sprinkle a little powdered milk on a sheet pan and place the nougat with the plastic wrap removed on top and cut into small pieces. 8. Put the nougat pieces into a safe, sprinkle a little milk powder on them and shake them back and forth to avoid sticking to each other. Gelatin nougat Raw material recipe The first part: gelatin 1.41 kg, glucose syrup 4.54 kg, 4.16 liters of water The second part: 15.88 kg of sugar, glucose syrup 18.14 kg, 5.39 liters of water Preparation 1, the first part of the ingredients: the first gelatin immersed in water, glucose syrup is slightly heated, and gelatin with the churn together with the churning machine churning until white; if necessary, can also be used to replace all or part of the glucose syrup with honey. If necessary, can also be used to replace all or part of the glucose syrup honey. 2, the second part of the ingredients: the first sugar dissolved in water, plus glucose syrup, boiled to 145 ℃, this part of the syrup into the churn gelatin, churning just to complete, you can add 0.45 kilograms of cocoa white off or other hard vegetable fats and 3.18 kilograms of coconut flour. 3, generally one-half of the gelatin-containing materials can be colored (usually pink), batch processing can refer to the protein nougat. Different color of the two kinds of sugar material must be separated, the pink part should be added to the surface of the white part as soon as possible. Soybean and malt nougat raw material formula contains 8.16 kg of soy protein sugar, glucose syrup 9.07 kg, 1.36 kg of water, 1.14 kg of sugar syrup Pecan nougat production method 1, the batch of the above ingredients boiled to 130 ° C, placed in the churning machine will be aerated sugar matrix to join, continue to churn for about 15 minutes. Continue to stir for about 15 minutes. 2, then add about 0.91 kg of soy protein and 1.81 kg of stearin mixture (the number of changes in accordance with the taste), continue to churn until the whole material is fully stirred until. 3, the use of aerated sugar matrix can refer to the previous recipe, the same amount of sugar, sugar and glucose, and make it dissolved in the right amount of water, boiled to about 118 ℃ churning a few minutes, and then add the protein solution (0.23 kg of ovalbumin intervention first dissolved in 0.45 kg of water). Continue stirring until the desired looseness is obtained. Wheat extract nougat Raw material recipe Granulated sugar 13.61 kg, glucose syrup 9.98 kg, wheat extract 1.36 kg, whole milk powder 0.71 kg, crushed waffles 0.45 kg, hard vegetable fats 0.45 kg Preparation 1. Dissolve 0.23 kg of ovalbumin intervention in 1.70 liters of water, and also add a small amount of vanillin (e.g. 0.03 kg). 2, sugar and glucose boiled to 130 ° C in the churn, one or two minutes after adding the dissolved protein solution, once the churning is complete, add other ingredients (along with deepening the hard fats). 3, the sugar is poured in the paint oil, sprinkle powder on the cold plate, the thickness according to the need to set, to reach a certain thickness, cut into flat pieces, ready for chocolate coating. Many sponges and nougat basic operation by substituting malt - refined and partially reduce the amount of dried egg white and gelatin. Tough Nougat Ingredient Recipe Sucrose or beet sugar 38.82 parts, glucose syrup 37.38 parts, with enough water to dissolve the sugar and simmer to 124 °C. Composition of Aerated Sugar Matrix 0.83 parts of dried egg white (powder), 0.83 parts of malt-fine extract, 10.31 parts of glucose syrup, 8.50 parts of water, 3.33 parts of hard fat, 3.33 parts of color, flavor mixture. Color and flavor are omitted, and the total amount of product is exactly 100 parts. Sunflower Seed Nougat Production method 1, dissolve sugar and boil to 124 ℃ standby. 2, the dried egg white and wheat wheat nougat. 2. Dissolve dried egg white and maltodextrin in water, and then mix them together to form an aerated sugar matrix. 3、Aerated sugar matrix into the protein churn, add glucose syrup, stirring for about 1 minute, then switch to high-speed stirring. 4、When adding the boiled syrup, adopt low speed, after the end of churning, add the dissolved stearin at 110～120℃, and then use the lowest speed to churn. 5, made of sugar poured on the counter plate, let it cool, according to the normal way to cut blocks. Crunchy nougat Raw material recipe Sucrose or beet sugar 30.85 parts, glucose syrup 29.90 parts, add the right amount of water and boil to 124 ℃. Aerated sugar matrix consists of 0.88 parts of dried egg white (powder), 0.67 parts of maltodextrin, 29.90 parts of glucose syrup, 4.00 parts of water, 3.80 parts of hard fat, 3.80 parts of a mixture of colors and flavors. Sandy nougat Raw material recipe 42.00 parts of sucrose or beet sugar, 21.00 parts of glucose syrup, boiling temperature up to 138°C. Aerated sugar matrix composition Ovalbumin dry (powder) 0.90 parts, malt-dextrin 0.90 parts, glucose syrup 19.40 parts, water 9.20 parts, hard fat 3.60 parts, color, flavor mix 3.60 parts powdered sugar 50 parts. Processing brittle and sandy sugar ingredients are made in the same way as tough nougat, for sandy nougat, cocoa powder and powdered sugar should be added together with the melted hard fat. Other practices Ingredients: 400g of peanuts, 200g of maltose, 200g of sugar, 1? egg whites, 80g of water. Directions: 1 Peanuts into the microwave oven on medium heat for 5 minutes, turn until the peanuts are fully cooked with flavor; 2 Remove the peanuts, cool, and rub the peanut shells with your hands; 3 Pour the water, sugar, and maltose into a stainless steel pot, stirring while cooking on a low heat; 4 Keep cooking on a low heat for about 50 minutes, and the syrup state will change from a milky white to a light coffee color, and from a sparse to a thick state; 5 Dip a chopstick in the syrup to make a small amount of syrup. Dip chopsticks into a little syrup, immersed in cold water, can quickly become hard, syrup is boiled; 6 in the almost boiled syrup when the egg white into a meringue; 7 will be boiled syrup poured into the meringue while still hot, quickly stirred; 8 quickly add peanut meat, with a spatula quickly stirred with; 9 baking sheet on a piece of greaseproof paper, will be stirred peanut syrup poured on the greaseproof paper; 10 and then covered with a piece of greaseproof paper, with a rolling pin to flatten; 9 baking tray on a piece of greaseproof paper, will stir a peanut syrup pouring on greaseproof paper; 10 covered with a piece of greaseproof paper, with a rolling pin to flatten; 11 Wait until it cools remove the greaseproof paper, cut with a knife, cut the sugar block into the sugar paper, into a sealed bag to save; Tips : 1 peanut amount of more or less a little less of a problem; 2 meringue must be in the sugar syrup is almost boiled when playing, playing early meringue is easy to defoam, playing late the syrup will be cooled to harden; 3 syrup rushed into meringue Start, all the steps behind the fast, a gas; 4 syrup boiled directly feel the taste of sugar, syrup boiled in place, sugar is not easy to shape, eat up sticky teeth, boiled too much, then easy to bitter; 5 peanuts can be fried in the frying pan, do not necessarily have to use the microwave oven, or directly buy the original cooked peanuts can be; 6 spatula is more difficult to wash, can be immersed for half a day and then washed, more than 30 degrees of temperature weather, is not suitable for sugar. temperature weather, not suitable for sugar; Main effects Many researchers have confirmed that as long as the appropriate amount of intake, mastering the best time to eat good nougat, it is beneficial to the human body. Such as bathing, to sweat and consume a lot of energy, need to add water and heat, eat nougat can prevent dehydration; exercise, to consume heat, nougat can provide heat faster than other foods; fatigue and hunger, nougat can be quickly absorbed to improve blood sugar; when dizziness and nausea, eat some nougat can be stabilized by raising the mood of glucose, and is conducive to the recovery of normal; after meals, eat some sugar food, can make a person in the study and work, the spirit is uplifted, energetic. The spirit of the spirit, full of energy.