简单美味牛轧糖食谱 Easy homemade Nougat recipe


记得4年前,第一次带10个月大的栗子到欧洲自游旅行,在比利时和法国到处都看到卖牛轧糖,而且价钱都很贵。我们只能站在店外,吞咽着口水,看着那热喷喷刚出炉的牛轧糖。我是喜欢吃软软的牛轧糖,不喜欢硬的牛轧糖,在外卖的价钱可不便宜,还是自己做吧!发现自己做真的很简单!

传统牛轧糖都是用鸡蛋白和糖制作,但现代许多食谱都简单化,用软糖来取代鸡蛋白。这可以减少鸡蛋白导致食物中毒的机率和方便制作的过程。

有些食谱是建议用奶粉和软糖的搭配,而我个人比较喜欢用白色巧克力和软糖的搭配,口感会比较软,但比较扎实。

During our first self Europe tour with 10 months old Chestnut about 4 years ago, I remember we can see nougats selling everywhere on Belgium and Paris street. The price was not cheap, so we stood in front of the shops, drooling by the smell of the fresh made nougats.

I prefer soft and chewy nougat than hard nougat candy. I found the recipe is quite simple, everyone can make it at home.

Traditional nougats are made by sugar and white egg. But this recipe had been simplified by using marshmallow. This can reduce the risk of salmonella poisoning and very simple making steps.

There also recipe using the combination of milk powder and marshmallow, I personally prefer white chocolate and marshmallow combination, I think it’s softer and chewy.

材料 Ingredients:

250g 原味软糖 250g Marshmallow
170g 白色巧克力 170g White chocolate
南瓜籽,杏仁片和蔓越莓干, 每半杯
Pumpking seeds, almond slices and dry cranberries 1/2 cup each
一大匙牛油 1 tbsp of butter

步骤 Steps:
1. 小火热锅,一大匙的牛油平均抹在锅里。

Small heat 1 tbsp butter, evenly spread on the pan.

 

2.加入白巧克力块,一直搅拌避免焦低至溶化。

Pour in the white chocolate, keep stirring till melt.

 

3.加入软糖,同样一直搅拌至溶化。

Pour in the marshmallow and also keep stirring till melt.

 

4.加入剩下的食材, 搅拌均匀,关火。

Add in the remaining ingredients.

 

5.把糖浆倒入烘培纸上,由于有点热,可以用另一张纸盖在上面,用木棒推大约0.5cm 厚。当糖浆不热时,可以用手推。(我喜欢薄片,通常是1cm厚度)

Pour the mixture into a cooking tray with baking paper. Put another piece of baking paper on top of the mixture, roll with the pin till 0.5cm thick. When the mixture not so hot, you can press using hand.( I like thin layer, normally is 1cm)

 

6.放进冰箱大约2小时,拿出来切块。用烘培纸或糖果纸一粒一粒包。

Keep in the fridge for 2 hour, cut into cubes. Wrap with baking paper or candy wrap.

 

这原味食谱非常好吃,味道浓郁,不粘牙,非常软。冷藏可以收两个月。

我也尝试用同样的食谱来搭配不同的口味,比如绿茶,草莓酱和可可。出来的效果不佳,加了绿茶粉或可可粉的,牛轧糖变得硬,而加了草莓酱,牛轧糖变得太软,难以成型。所以这食谱的分量需要再研究才可以搭配出不同口味的牛轧糖。

 

This is a wonderful original flavor nougat, it is chewy, soft and doesn’t sticky to our teeth. Can up to two months in freezer.

I tried similar recipe by adding different flavors earlier, the outcome are not pleasingly good. The added matcha or cocoa powder, the nougat become hard, the added strawberry jam, the nougat become too soft and moist. Therefore I still need to redo and research on the amount of ingredients added.

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