Nougat with Dried Mango and Cashew 芒果腰果牛軋糖

I made nougat the past weekend with dried mango pieces as well as cashews this time. They are basically the same as the previous ones, just with different add-ins. I don’t bother taking new pictures this time so if you would like to see pictures and read about other useful tips, please visit my previous blog post, Nougat with Mixed Nuts.
這是過去週末做的牛軋糖，內裏加了芒果乾和腰果。食譜及做法跟之前是完全相同的，只是換湯不換藥，所以EC也沒有花時間拍照了。有關製作照片，心得及注意事項等可參閱之前的網誌，果仁牛軋糖。

Choose dried mangoes that are soft and meaty for added chewiness. Also try to pick a good brand without added sugar so the nougat won’t be overly sweet. The cut up pieces may stick together so if that is really the case, toss the chunks in a bit of whole milk powder to keep them separated. Furthermore, try not to eat the freshly made nougat right away as the flavor has not settled yet. If you can wait (yeah I know it is hard to resist the temptation), cut them into pieces and then wrap them first. Leave them in the container overnight then go ahead and devour them the next day.
芒果乾適宜選擇軟身和厚肉的， 這樣牛軋糖才有咬口。 選擇不另添加糖份的牌子可防止牛軋糖變得過甜。剪成小塊的芒果乾也許會黏在一起，卻遇到此情況可加入少許奶粉撈勻防止結塊。順帶一提，剛做好的牛軋糖味道尚未完全融合，因此若可以的話，請暫時忍口(EC理解這是很難啊)， 切塊包裝好後留待第二天才享用。

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Nougat with Dried Mango and Cashew 芒果腰果牛軋糖

Makes about 45 pieces
約45粒份量

Ingredients

1 cup dried mango pieces
1½ cups cashews, roasted and unsalted
40 g unsalted butter
2 Tbsp meringue powder
2 Tbsp water
70 g demerara sugar
200 g light corn syrup
A pinch of salt
40 g water
100 g whole milk powder, plus extra for dusting

材料

芒果乾粒 1杯
無鹽烤香腰果 1½杯
無鹽牛油 40克
蛋白粉 2湯匙
水 2湯匙
原蔗糖 70克
粟膠 200克
鹽 少許
水 40克
全脂奶粉 100克(另加少量防黏用)

Directions 做法

Spread the cashews evenly over a baking tray and place in a 200℉/95℃ preheated oven to keep them warm. Snip dried mango into chunks then mix with a bit of whole milk powder to prevent them from sticking together if needed. Melt butter over a pot of hot water or in the microwave and keep warm. Set aside.
腰果平鋪在烤盤上，放進預熱焗爐以200℉/95℃保溫，芒果乾剪成塊狀，需要時可加少許奶粉撈勻以防黏在一起， 牛油隔水加熱或用微波爐加熱融化後保溫，備用。

Combine corn syrup, sugar, salt and water in a saucepan and bring to a boil over medium heat. When the mixture starts to boil, cover the pot with a lid and let boil for 5 minutes to create an internal steam which cleans the sides of the pan thus preventing crystallization. Remove lid, clip on a candy or instant-read thermometer and continue to cook over medium heat without stirring.
小鍋內放粟膠，糖，鹽和水，中火加熱煮滾後蓋上蓋子煮五分鐘讓鍋內的水蒸氣融化鍋邊的糖避免結晶，移除蓋子後放上煮糖溫度計繼續中火熬煮，中途不要攪拌。

When the sugar syrup is cooking, mix meringue powder and 2 tablespoon of water in a large mixing bowl. Beat with a hand mixer on medium high speed until it holds firm peaks. Set aside.
糖漿在熬煮時，在攪拌盆內放蛋白霜粉和2湯匙水拌勻，用電動打蛋器中高速打發至企身備用。

When the sugar syrup reaches 285℉/140℃, immediately remove the pan from heat and, with the mixer running on low speed, pour the hot syrup into the meringue (without touching the beaters or the sides of the bowl) in a thin, steady stream in four additions. Switch to medium-high speed and beat until the mixture is thick, glossy and a thick ribbon forms when the whisk is lifted from the bowl. Beat in warm butter in batches until incorporated. (**Place a wet towel underneath the mixing bowl to prevent it from moving during mixing)
糖漿煮至285℉/140℃後立刻離火，將煮好的糖漿分四次以線狀沖到蛋白霜內，全程邊倒邊低速攪拌，倒糖漿時不能倒在打蛋器配件上，也不能碰到鋼盆邊，之後轉中高速打發至蛋白霜光澤濃稠，拉起打蛋器後呈緞帶滑落，融化牛油分次加入打勻。 (**在攪拌盆下墊濕毛巾可防止它在攪拌途中移動)

Beat in half of the milk powder on low speed. Place mixing bowl over a pot of simmering water making sure the bowl is not touching the water. Add remaining milk powder and fold with a silicone spatula until incorporated. Fold in dried mango pieces.
加入一半奶粉用打蛋器打勻，加入餘下奶粉後把鋼盆轉放在加了熱水的小鍋上(鋼盆不能接觸熱水)，開小火隔水加熱用膠刮拌勻，加入芒果乾粒拌勻。

Scrap mixture onto a silicon mat and flatten slightly with a spatula. Sprinkle warm cashews on top. Lift up one side of the mat and fold mixture over itself. With the help of the silicon mat, keep turning and folding until the add-ins are well distributed throughout.
把糖糰刮出放在矽膠墊上略壓平，鋪上溫暖的腰果，拉起矽膠墊把糖糰摺半並輕壓，繼續隔著矽膠墊反覆摺壓糖糰使材料平均分佈。

Transfer mixture into a ziploc bag. With the help of a rolling pin (I used a fondant smoother), roll or press the nougat into a rectangle with even layer. Let nougat set at room temperature for about 2 hours to cool.
把糖糰放進食物袋中，用擀麵棍(EC用翻糖抹平器)把糖糰壓平壓實並整形成長方形，室溫冷卻約兩小時。

Remove nougat from the bag and cut with a knife first into strips then into rectangles. Wrap nougat pieces individually with wax paper or candy wrappers and store in an airtight container.
從袋中取出糖塊，用刀切成長條後再切成小塊，用蠟紙或糖紙分別包裝後保存在密封食物盒中。

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