Nougat (kitchen machine Kenwood KM082)

Category: Confectionery
Nougat (kitchen machine Kenwood KM082)

Ingredients

honey 250 g
proteins 60 g
fine sugar 400gr
water 100 g
glucose (glucose syrup) 100 g
various additives, a mixture of nuts: almonds 150 gr, peeled pistachios 50 gr, hazelnuts 150 gr
2 sheets of rice paper (if available)

Cooking method

  • 1. Fry the nuts in the oven for 10 minutes at 150 degrees.
  • 2. Pour water into the Kenwood bowl, add proteins, glucose, honey and sugar. Attach a whisk and set the temperature to 140 degrees and the minimum whipping speed.
  • 3. As soon as our mass has reached a temperature of 140 degrees, we reduce it to 100 degrees and increase the speed of the whisk to mark 5. The speed will increase only when you press the P button (remember that we are cooking with heating).
  • 4. At high speed, beat our protein mass for several minutes (about 5), it will increase in volume and become similar to a protein cream, but a very viscous protein cream. We reduce the temperature to 0, but continue to beat our mass until it cools down to 50 degrees.
  • 5. Turn off the mixer and connect the Flexi overhead and stir in our additives at a slow speed.
  • The original recipe uses a mixture of nuts as an additive, but my favorite is to add dried cherries and nuts. The sourness from the cherries matched wonderfully with the sweetness of nougat. The nougat turns out to be somewhat liquid, so in the Kenwood video, the chef suggests putting a frame on rice paper and putting our nougat in a frame on rice paper and covering it with another sheet of paper on top (it is edible) and leaving the nougat to freeze for 24 hours. After that, heat the knife and cut into portions. In stores, I noticed that nougat is sold between thin waffle leaves (as an option). I just put the nougat on baking paper, then cut it into pieces and wrapped each one in cling film and kept in the refrigerator.
  • Nougat (kitchen machine Kenwood KM082)


time
Irina_Smith, Irinawhat a wonderful and timely recipe! I love nougat very much and will definitely do it.
Irina_Smith
Victoria, thank you. The recipe is really very easy in the presence of the Cooking Chef, if not, then there is a different algorithm, you need to cook the syrup separately .... and add it to the pre-beaten protein .... - it's a little more dreary to do.
zvezda
Irina, A very interesting recipe! Thank you
Glucose you mean from the pharmacy ?? Or what
Irina_Smith
Olya, no, it's glucose syrup. I think it can be replaced with corn syrup or invert syrup, usually they are added when we are working with sugar to further inhibit sugar crystallization.
zvezda
Irina, thanks .. I see! I have glucose syrup I'll definitely try! I really love such sweets

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