Last week I’ve written a blog post about Sugar-Free Snowflake Nougat which contains nuts, dried fruits and sugar-free biscuits. Dried fruits are high in fructose so are not too diabetic-friendly if consumed in great amount. For that reason, I’m gonna share with my readers a sugar-free nougat recipe that contains only roasted almond. I’ve also added matcha powder for a boost of flavor.
For those who are concerned with carbs counting, the oligo syrup, erythritol and isomalt all contain carbs that are not easily digested so virtually have a net carbs of zero (in short, net carbs in grams = total carbohydrates in grams – sugar alcohols in grams X 0.5), For the recipe that I developed below, according to the nutrition labels at the back of the food packages, 150 g milk powder contains 60 g of net carbs whereas 1-1/2 cups of almonds contain 12 g of net carbs. What that means is that the nougat recipe contains 72 g of net carbs in general. So if you cut the nougat into 45 perfectly equal pieces (which is quite impossible for me), then each piece would contain 72 g / 45 = 1.6 g of net carbs. Isn’t that amazing??? 1.6 g of carbs per piece! This carb-laden treat is a great news for people who are diabetic or are on a low-carb or keto diet.
若要計算碳水化合物攝入量，EC使用的低聚糖漿，赤藻糖醇和巴糖醇皆是不易被消化的碳水化合物因此淨碳水化合物量差不多為零(簡單來說，淨碳水化合物克數 = 總碳水化合物克數 – 纖維克數 – 糖醇克數 x 0.5) ，以下列分享的配方為例，根據包裝袋背面的營養標籤，我們可計算出150克全脂奶粉的淨碳水為60克，而一杯半杏仁的淨碳水則是12克，那麼牛軋糖整體淨碳水便是72克。倘若把牛軋糖完美地平均分為45塊(其實這是很難做到的)，那麼每一件牛軋糖的淨碳水便是72克 / 45 = 1.6克了。這不是很好嗎？每塊淨碳水化合物量只有1.6克啊！這款低碳小吃對於糖尿病患者，生酮或低碳飲食者來說是個天大的喜訊呢！
My last word is on the serving time. Do not eat the nougat right after it has been cooled as the milk powder hasn’t really been incorporated into the nougat dough yet. From my experience, the nougat would be grainy and crumbly if it hasn’t rest long enough. And if you find the nougat too sticky, feel free to dust the surface with a thin layer of milk powder before slicing.
Sugar-Free Matcha Nougat with Almonds 無糖抹茶杏仁牛軋糖
Makes about 45 pieces
1-1/2 cups unsalted almonds
150 g whole milk powder
15 g matcha powder
35 g unsalted butter
200 g oligo corn syrup
80 g raw isomalt
A pinch of salt
35 g egg white
6 g erythritol
To roast the almonds, 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.
Place butter in another oven-safe bowl and keep the bowls of butter and almonds in a 200 °F/95 °C preheated oven to keep them warm. Combine milk powder and matcha powder in a large bowl and stir well.
把牛油放在另一焗爐適用的碗中，把盛有牛油和杏仁的碗放進焗爐以200 °F/95 °C保溫備用，全脂奶粉和抹茶粉放大碗中拌勻備用。
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.
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 half of the 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，加入一半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 remaining milk powder and fold with a silicone spatula until incorporated and the mixture is pliable. Remove from heat. (The pictures below were taken when I tried to mix in the almonds at an earlier stage right in the mixing bowl, which I later found was less convenient than kneading them in)
Scrap mixture onto a silicon mat and flatten slightly with a spatula. Sprinkle warm almonds 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 almonds are well distributed throughout.
Transfer mixture into a ziploc bag. With the help of a rolling pin, roll the nougat into a ¾” thick rectangle. Let nougat cool in room temperature overnight in order for the milk powder to thoroughly blend into the nougat dough.
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.
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.
The nutrition information on the back of the package (left: whole milk powder; right: unsalted almonds).
食物包裝袋背後的營養標籤(左: 全脂奶粉，右: 無鹽杏仁)。
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