Nougat

Category: Confectionery
Nougat

Ingredients

sugar 650 gram
water 200 grams
glucose syrup (starch syrup) 130 gram
light honey 350 grams
protein 150 grams
sugar 60 grams
walnut 300 grams
dried cherries 150 grams
candied lemon 150 grams
starch, icing sugar 50 * 50 for sprinkling
baking paper
thermometer
shape 36 * 24

Cooking method

  • 1NougatDry the nuts in the oven for 10 minutes at a temperature of 150aboutC. Allow to cool. Chop coarsely. Mix with cherries and candied lemon. Of course, you can take other nuts, raisins, cranberries, candied orange fruits. Anything you love.
  • 2NougatPour sugar into the proteins.
  • 3NougatPrepare glucose syrup or starch syrup. I took the starch syrup.
  • 4NougatIn a bowl, mix sugar, water and molasses (glucose syrup)
  • 5NougatPut honey in a separate bowl.
  • 6NougatCover the form with baking paper. Mix starch with powdered sugar and sift onto paper so that the mixture completely covers it.
  • 7NougatWe set the syrup to cook. With constant stirring, bring to a boil. Wash off the sugar crystals that remain on the sides with a wet brush. We need this so that the sugar does not crystallize and burn.
  • 8NougatAs soon as the syrup has reached a temperature of 120 degrees, we begin to beat the whites and heat the honey. We continue to heat the syrup to 145-150 aboutFROM
  • 9NougatThis is what the proteins look like before we pour the syrup into them.
  • 10NougatThis is what the finished syrup looks like.
  • 11NougatWe heat honey to a temperature of 120aboutFROM
  • 12NougatWith constant whipping, pour hot syrup into the whites in a thin stream, and then honey. The turnover is the largest. The mass increases greatly in volume, reaching the very edges of the bowl. But then it will settle.
  • 13NougatChange the whisk to the spatula and continue beating at medium speed. I have a 4-speed combine. I whipped for a second.
  • 14NougatNow comes the fun part. We continue to beat for half an hour to forty minutes. At the same time, we heat the bowl outside either with a fan heater, as I did, or with a construction hairdryer. We need this in order for the mass to remain warm for as long as possible and to evaporate as much moisture as possible. You don't need to heat it up, but beat it until the mass cools down to room temperature.
  • 15NougatThe finished mass is plastic, viscous, shiny.
  • 16NougatIt begins to move away from the walls, wind on the scapula and in some places you can see the bottom of the bowl.
  • 17NougatTurn off mixer and add filler. We mix.
  • 18NougatWe spread the nougat into the shape.
  • 19NougatWe level it with a thickness of 2-3 centimeters. We leave at room temperature for 5-6 hours, and then put in the refrigerator. Cut with a knife dipped in hot water.
  • Nougat
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

The dish is designed for

1800 gram

Time for preparing:

1-1.5 hours

Note

The recipe was spied on the Flour forum by Svetlana Tkhorenko. Some of the nuances of cooking became clear in the process. With them I have shared with you.
This is delicious. Of course high in calories. Very sweet. But this is nougat, an oriental sweetness.
Nougat is very soft, over time it dries, acquiring the structure of halva. It doesn't stick right out of the refrigerator, you can pick it up and just bite off. Then it becomes so soft that you can eat with a spoon. Does not stretch, does not stick to the teeth, but simply melts in the mouth. Store in the refrigerator, folded into a container. If you want it to dry faster, do not close the container. When it dries up, you can wrap it in foil or sprinkle it with starch and powdered sugar at once, cut into portions.
Highly recommend!

marlanca
ang-kay,
In a silent delight .....
Borisyonok
ang-kay, Angela !!!
This is something with something !!!
You "chewed" us Nugu to the smallest details! I have no doubt that "Cooking is not difficult, the main thing is to do it with love for your loved ones."
I took the recipe to the "bins" !!!
It remains to buy glucose syrup and make this delicious treat!
V-tina
Angela, thanks for the recipe, I still didn't know how to approach it, now I will definitely try
Masinen
Angela, I have no words! Very cool!!
You're doing fine
I'll take the recipe away, maybe I'll decide on such a feat.
What do you think if you make induction in Kenwood and heat the bowl from below, then set the cook temperature?
Reset
ang-kay, Angela, I have long dreamed of cooking nougat, I love her very much. Now it remains to study your instructions and find free time have the courage to cook.
francevna
Angela, some kind of magic. I really want to do it myself, but I would dare if I saw the whole process live. Thanks for the detailed description and photo.
ang-kay
Girls, thanks for stopping by, paying attention and praising. I also wanted to do it for a very long time. How many recipes I read. A little bit from everywhere. Something had to be thought out. The main thing is that everything worked out the first time. Not difficult at all. We are more afraid.
Quote: Masinen
What do you think if you make induction in Kenwood and heat the bowl from below, then set the cook temperature?
Mashun, I don’t know such a device. I'm closer to a construction hair dryer. But seriously, in the source the girl, answering questions, wrote that she tried to whip just with a hand mixer and heated it on the stove, constantly twisting the pot. She said that it was not convenient, creepy, but an ordinary mixer did it. I don’t know what temperature the fan heater produces at full power, but I put it right next to it. The construction hair dryer produces a temperature of 200-600 degrees. What temperature it warms up, I don't know. But I think that 200 and further from the vessel. I haven't tried it with a hairdryer. My bowl was hot, but my hand did not burn. So think. Can not help.
Quote: Reset
have the courage to cook.
Quote: francevna
but I would dare if I saw the whole process live
Hope, Alla, make up your mind, you will not regret it. I tried to describe everything in great detail and did not hide anything.
kseniya D
Angela, what a beauty . I would love to taste this delicacy, but I won't even promise what I will try to do. Beyond the power
Most of all she loved nougat, which my father brought from Kazakhstan when he went on business trips to Baikonur. It was sooooo long ago And during this time everything that was bought was completely different from her. Therefore, I don't buy anymore
NataST
Angela, just the other day I was looking for a nougat recipe on the forum and did not find it, but today I saw your wonderful, detailed and illustrative recipe! Thank you very much, bookmark))
Zhannptica
Angela, you are heroic and brave !!!!
I did not understand anything about some kind of heat dryer, but this is the tenth thing) super !!! One of my favorite delicacies, I always bring myself one and a half kilos in the refrigerator, and give myself a small piece, stretch it so to speak ...,
I'll be home just next week and I have everything !! I will definitely try))
Success in the competition !!!
ang-kay
Girls, Thank you. I would be glad if the recipe and MK come in handy.
Quote: Zhannptica
about some kind of heat dryer
Jeanne, let's figure it out
Quote: NataST
the other day I was looking for a nougat recipe on the forum and did not find it,
Natasha, and I, too, was sure that there is a recipe here. And she herself was surprised that there was no such tasty treat.


Added Saturday 10 Sep 2016 06:03 AM

Quote: kseniya D
Most of all I loved nougat, which my dad brought from Kazakhstan,
Ksenia, there, probably, it is generally special. Can any of the girls tell you how it is done there?
Irina.A
I love nougat since childhood, I really want to try to cook, thanks (while I took it to bookmarks, I will gain courage)
kseniya D
Quote: ang-kay
Ksenia, she's probably special there. Can any of the girls tell you how it is done there?
Angel, even if they tell me, I still won't make up my mind to this feat, I can't do it.
And you are just a sorceress
Myrtle
Angela,: girl-swoon: What a wonderful recipe !! Delicious, beautiful, magical!
prona
Angela, a wonderful recipe. I do almost the same, the result is always pleasing.Regarding storage, I recommend covering the portioned nougat with a thin layer of cocoa butter. Then it does not get weathered and does not dry out. And you can store it outside the refrigerator.
ang-kay
Girls, Thank you, my darlings.
Quote: prona
I do almost the same, the result is always pleasing
Natasha, tell me in more detail. Very interesting.
Quote: prona
I recommend to cover the portionwise sliced ​​nougat with a thin layer of cocoa butter. Then it does not become weathered and does not dry out
Thank you. Very useful information.
I also read that you can lay out on edible rice paper and wrap it up. But we have no such good.
Tumanchik
An excellent master class, detailed and understandable. All the same, great topic of the competition! Such an opportunity to get great recipes!
Angela thanks for the job! Aerobatics
ang-kay
Tumanchik, Thank you)
Kitty
class! , but where to get glucose syrup
ang-kay
Kate, buy in online stores for confectioners.
zvezda
Angela!!! Just ... SUPER !!!! Thank you so much!!
Like Masha, I am also interested in the induction option
And you can make glucose syrup yourself ... google it
ang-kay
Olga, not at all. Tell me about induction, and I will gladly accept your experiments with Masha.
Quote: zvezda
And you can make glucose syrup yourself ... google it
As far as I know, you can make an invert syrup that replaces glucose. I know it. But, I read that it does not fit here. Again, I don’t claim, because I didn’t try to replace it myself.
zvezda
Well, yes ... there is a slightly different formula for the hydrolysis reaction: girl_sad: Will simple molasses work ??
ang-kay
I added starch. Fine.

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