Why nougat is soft?

The hardness of nougat is mainly affected by butter, milk powder and temperature;

The more butter, the softer the sugar; The less butter, the harder the sugar, like hard candy: increase the cooking time after mixing with butter, and increase the amount of milk powder.

The more milk powder, the harder the sugar; The less milk powder, the softer the sugar; Like fudge: reduce the cooking time after mixing with butter, and increase the butter in moderation.

If the syrup is not boiled to a sufficient temperature, the nougat will be too soft and sticky after cooling; If the syrup is overcooked, the nougat will be too hard and even burnt. Therefore, the syrup must be boiled with a small fire, and the syrup is dripped into the water. If the syrup can form hard small sugar beads after cooling in the water, it means that it is cooked.

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Making skills of nougat

1, nougat made of maltose will taste harder, and nougat made of cotton candy will taste softer.

2. The amount of butter and milk powder not only affects the hardness of sugar, but also directly affects whether nougat sticks to teeth. The more butter, the less it sticks to teeth, but the more greasy it is. Once it is higher than the amount that cotton candy can absorb, the butter will overflow and the finished product will be soft and greasy.

3. If the sugar is too soft, you can roll it out into a flat shape and bake it in the oven 170℃ for a few minutes to ten minutes. After cooling, see if it can reach enough hardness.