杏仁牛轧糖Almond Nougat

  • Prep Time
    30 Mins
  • Cook Time
    30 Mins
  • Type
  • View
    611

牛轧糖,香港称为“鸟结糖”、澳门称为“纽结糖”。由意大利的克雷莫纳发明,在当地一个地方贵族的婚宴上,新人获赠一种用蜂蜜、杏仁和蛋白制成的糖果,代表着平安、甜蜜与永恒。

Ingredients

材料A

Ingredient A

材料B

Ingredient B

材料C

Ingredients C

材料D

Ingredients D

    Directions

    Step 1

    将杏仁烤熟,放在100℃烤箱保温。Bake toasted almond at 100℃, keep warm.

    Step 2

    材料B打发,继续用中速搅拌。Beat ingredients B till stiff.

    Step 3

    将材料A煮至128-130℃,离火,分2-3次加入打发的蛋白霜里。Cook ingredients A till 128-130℃, remove from fire, pour into the above meringue and stir even.

    Step 4

    加入奶粉,白油拌均,然后加入杏仁搅拌均匀。Add in milk powder, follow by shortening and toasted almond.

    Step 5

    倒入抹油的布或是塑胶纸。压平大约5mm厚度,待稍微冷就可切块。Pour onto greased plastic sheet, roll into 5mm thickness, leave it for 20-30 minutes, cut into desired size.

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