This is one of the nougat flavors I made for my relatives and friends during Chinese New Year. The Matcha Nougat recipe I shared last year was a sugar-free version (read about my blog post, Sugar-Free Matcha Nougat with Almonds). This time I made them with regular light corn syrup, demerara sugar with almonds and dried cranberries added. They are really good so I’m sharing my recipe with all my readers here. For the choice of ingredients along with other detailed information regarding how to make nougat, please refer to my other blog post, Nougat with Mixed Nuts.
Matcha Nougat with Almonds and Cranberries
Makes approximately 75 pieces (1 cm x 4.5 cm)
約75塊份量(1 cm x 4.5 cm)
2 cups almonds, unsalted
150 g whole milk powder
20 g matcha powder
1/2 to 3/4 cup dried cranberries, cut in half
40 g unsalted butter
100 g demerara sugar
300 g light corn syrup
A pinch of salt
40 g water
3 Tbsp (27 g) meringue powder
35 g water
To roast the almonds, spread almonds evenly over a baking tray and roast in a 325 °F/165 °C preheated oven for 8 to 12 minutes. Remove from oven and let cool. Transfer to an oven-safe bowl.
Combine milk powder and matcha powder in a large bowl and stir well. In a large oven-safe bowl, toss dried cranberries with one tablespoon of the above mixture to prevent the cranberries from sticking together. Place butter in another oven-safe bowl. Keep the three bowls of dried cranberries, butter and almonds in a 200 °F/95 °C preheated oven to keep them warm.
全脂奶粉和抹茶粉放大碗中拌勻備用 ，把蔓越莓乾放在焗爐適用的碗中，加入一湯匙抹茶奶粉混合物拌勻防黏，把牛油放在另一焗爐適用的碗中，把盛有蔓越莓乾，牛油和杏仁的三個碗放進焗爐以200 °F/95 °C保溫備用。
Combine corn syrup, sugar, salt and 40 g of water in a saucepan and bring to a boil over medium heat. 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 35 g 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 rest pan on a wet cloth to stop the heating process. With the mixer running on low speed, gradually pour the hot syrup into the meringue (without touching the beaters or the sides of the bowl) in a thin, steady stream. 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 until incorporated. (**Place a wet towel underneath the mixing bowl to prevent it from moving during mixing)
Beat in half of the matcha milk powder mixture. Place mixing bowl over a pot of simmering water making sure the bowl is not touching the water. Add remaining matcha milk powder mixture and fold with a silicone spatula until incorporated and the mixture is pliable. Remove from heat.
Scrap mixture onto a silicon mat and flatten slightly with a spatula. Sprinkle warm almonds and dried cranberries on top (do it in several batches if necessary). 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 large ziploc bag. With the help of a rolling pin, roll the nougat into a ¾” thick rectangle. Let nougat cool in room temperature for a few hours or even 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.
If you want to republish this recipe, please link back to this post.
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