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.
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。
Nougat with Dried Mango and Cashew 芒果腰果牛軋糖
Makes about 45 pieces
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
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.
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.
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.
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)
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.
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.
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.
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.
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