Sugar-Free Snowflake Nougat 無糖雪花酥

I’ve finally come up with this sugar-free version of nougat successfully and I’m so excited to share this recipe with my readers! It is a popular snack called 雪花酥 or 雪Q餅 that I would just translate as Snowflake Nougat for now. Snowflake Nougat, from my understanding, is basically just Taiwanese nougat with nuts, dried fruits and crackers added. It is thicker than nougat candy and is cut into cubes. The addition of crackers has made the nougat texture very crunchy and extra tasty.
終於成功做到無糖雪花酥了，EC很開心能夠跟大家分享食譜！依EC的觀察，雪花酥或雪Q餅基本上就是加了餅乾，果仁和果乾的台式牛軋糖，其形狀比牛軋糖厚，一般都是切成小方塊的樣子。餅乾的加入使牛軋糖有酥酥鬆鬆的口感，因此十分好吃。

There are two methods of making snowflake nougat, one with marshmallow and the other one involves boiling sugar syrup. Mine is of the latter type. When I first experimented with sugar-free nougat I used oligo syrup and erythritol to replace corn syrup and granulated sugar respectively. The result was no good at all as the nougat texture was very crumbly and it did not have that chewiness that typical nougat would have. Recalling that some sugar-free candies and sugar art such as pulled sugar, blown sugar and sugar sculptures could be created with isomalt, I switched to isomalt instead on my subsequent trials. The nougat was too soft at first so I cooked the syrup to a higher temperature later on for a firmer texture. One thing to pay attention to when purchasing isomalt is that there are two kinds of isomalt available: raw and cooked. Here, raw isomalt must be used as we need to boil the granules to a proper temperature to achieve a certain hardness (the higher the temperature, the harder the candy will be). So do take a look at the package before buying. The granular one that looks like tiny white pebbles or coarse salt is the proper one.
雪花酥做法有分棉花糖版和熬糖版兩種，EC做的是後者。首次研究無糖版牛軋糖時使用了低聚醣糖漿和赤藻糖醇分別代替粟膠和白糖，可是做出來的效果不甚理想，糖果整體上口感非常鬆散，亦欠缺了傳統牛軋糖的嚼勁。及後想到有些無糖糖果和如拉糖，吹糖和糖雕等糖工藝均會使用到藝術糖(巴糖醇)，於是之後的實驗都轉用了藝術糖製作。初試時成品質地過軟，後來EC將煮糖漿的溫度再提高便達到預期的效果。市售的藝術糖主要有兩種，一種是未煮的，而另一種則是已煮好的。由於糖糰的軟硬度掌控於煮糖漿的溫度(溫度越高糖會越硬)，所以這裡需要的藝術糖必須是未煮的。購買前請小心看清楚包裝說明，要選擇外型像白色碎沙或粗鹽的那一種才對。

It is crucial to use only sugar-free or unsweetened ingredients when making sugar-free treats at home. Read the package label and make sure that the ingredients do not contain any sugar, glucose, corn syrup and so on. I use unsweetened raisins and sugar-free biscuits that are made with maltitol here in my recipe. In fact, I have visited several grocery stores in order to get a pack of sugar-free biscuits. Note that “sugar-free” or “no sugar added” doesn’t mean carbohydrate-free. All it means is that it doesn’t contain sugar that would cause a quick spike in your blood sugar. Dried fruits, biscuits and milk powder do contain carbohydrates. Almonds, though do not contain much carbohydrates, are high in fats. Therefore even though these lovely treats are diabetic-friendly, they should still be consumed in moderation.
不得不提的是在家中自製無糖食品時務必使用無糖或不添加糖的食材，包裝袋上的材料成份標籤不能包括糖，葡萄糖漿，粟膠等等。EC使用的是沒添加糖的有機葡萄乾和使用麥芽糖醇的無糖餅乾(EC走訪了數間超級市場才買到無糖餅乾)。此外，請留意無糖食品不代表沒有碳水化合物，“無糖”的意思只是指產品不含令血糖快速上升的蔗糖而已，其他配料如果乾，餅乾和奶粉均含碳水化合物。杏仁雖然碳水化合物份量不多，但是脂肪含量高，因此即使這是糖尿病人可食用的小吃，食用時仍要適可而止。

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Sugar-Free Snowflake Nougat 無糖雪花酥

Makes 24-28 pieces
24-28粒份量

Ingredients

1 cup almonds, unsalted
1/2 cup unsweetened raisins
1-1/2 cups sugar-free crackers or biscuits
30 g unsalted butter
135 g oligo corn syrup
45 g raw isomalt
A pinch of salt
30 g egg white
6 g erythritol
100 g whole milk powder, plus extra for dusting

材料

無鹽杏仁 1杯
無糖提子乾 1/2杯
無糖餅乾或曲奇 1-1/2杯
無鹽牛油 30克
低聚糖漿 135克
巴糖醇(藝術糖) 45克
鹽 少許
蛋白 30克
赤藻糖醇 6克
全脂奶粉 100克(另加少量防黏用)

Directions 做法

Spread almonds evenly over a baking tray and roast in a 325 °F/165 °C preheated oven for 8 minutes. Remove from oven and let cool. Transfer to an oven-safe bowl.
把杏仁均勻鋪平在烤盤上，放進已預熱至325°F/165 °C的焗爐焗八分鐘後取出放涼，轉放在焗爐適用的碗中備用。

Place raisins in an oven-safe bowl and toss in 1 teaspoon of milk powder until the raisins are coated (this prevents the raisins from sticking together when being warmed in the oven). Place crackers and butter separately in oven-safe bowls. Place the bowls of almonds, raisins, crackers and butter into a 200 °F/95 °C preheated oven to keep them warm.
把提子乾放在焗爐適用的碗中加入一茶匙奶粉撈勻(可防止提子乾加熱後黏在一起)，餅乾和牛油各自放在焗爐適用的碗中，把盛有杏仁，提子乾，餅乾和牛油的碗一同放進焗爐以200 °F/95 °C 保溫備用。

Combine oligo syrup, isomalt crystals and salt in a saucepan and bring to a boil over medium heat. When the mixture starts to boil, clip on a candy or instant-read thermometer and continue to cook without stirring.
小鍋內放低聚糖漿，巴糖醇和鹽，中火加熱煮滾後放上煮糖溫度計繼續熬煮，中途不要攪拌。

When the sugar syrup has reached 265 °F/130 °C, start beating the egg white with an electric mixer on medium speed until frothy. Add erythritol and keep beating until it holds firm peaks.
當糖漿煮至265 °F/130 °C時開始打發蛋白，用電動打蛋器中高速打發蛋白至泡沫細密後加入赤藻糖醇繼續中速打發至蛋白霜企身備用。

When the sugar syrup reaches 300 °F/150 °C, immediately remove from heat and rest saucepan on a wet cloth to terminate any heating (try to manipulate the beating process so that the meringue reaches firm peaks while the syrup is almost ready). 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 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. Beat in milk powder on low speed. (**Place a wet towel underneath the mixing bowl to prevent it from moving during mixing)
糖漿煮至300 °F/150 °C後立刻離火並放在濕毛巾上停止升溫(請盡量配合時間以致蛋白霜打發時間和煮糖完成時間相若)，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，加入奶粉用打蛋器低速打勻。 (**在攪拌盆下墊濕毛巾可防止它在攪拌途中移動)

Place mixing bowl over a pot of simmering water making sure the bowl is not touching the water. Add warm almonds and raisins and fold with a silicone spatula until evenly distributed. Keep warming and folding the mixture until the mixture is pliable. Remove from heat.
把鋼盆轉放在加了熱水的小鍋上開小火隔水加熱(鋼盆不能接觸熱水)，加入溫暖的提子乾和杏仁用膠刮拌勻，繼續加熱攪拌至糖糰軟化變得柔軟後離火。

Scrap mixture onto a silicon mat and flatten slightly with a spatula. Sprinkle warm biscuits 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. Do it very gently so as not to break the biscuits.
把糖糰刮出放在矽膠墊上略壓平，鋪上溫暖的餅乾，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， 整個摺壓過程必須輕力以免壓碎餅乾。

Transfer mixture into a plastic-wrap-lined 8 x 5” food container. With the help of a rolling pin or a fondant smoother, roll or press the nougat into a rectangle with an even layer (cover surface with a piece of plastic wrap before rolling). Dust surface with milk powder and cover with plastic wrap again. Let cool at room temperature for a minimum of 3 hours.
把糖糰放進已墊保鮮紙的8 x 5”食物盒中，隔着保鮮紙用擀麵棍或翻糖抹平器把糖糰壓平壓實，在表面平均洒上一層奶粉，用保鮮紙蓋好室溫冷卻至少三小時。

Remove from container and dust the other side with milk powder. Trim all sides with a knife then cut nougat into 1″x1″ rectangles. Place individual pieces into mini cupcake liners or wrap with wax paper or candy wrappers. Store in an airtight container.
取出糖塊後反轉並在表面平均洒上一層奶粉，用刀切掉四邊後再切成1×1”小方塊，放在迷你紙模中或用蠟紙或糖紙分別包裝好，放在密封食物盒中保存。

I use this oligo syrup that is made from corn. Make sure it has the word “oligo” on the bottle or else it is just regular corn syrup that contains sugar.
EC使用的低聚醣玉米糖漿。購買時請確認樽上印有”oligo”字樣，否則這只是一般含糖的粟膠。

These sugar-free biscuits are a bit too big and I need to cut them into chunks before mixing into the nougat dough.
這些無糖餅乾形狀較大，EC要先把餅乾切成數件方便混合。

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