Ingredients for Nougat: Pistachios 240g, Cranberries 60g, Water Icing 250g, White Sugar 65g, Salt 2.5g, Water 30g, Egg White 35g, White Sugar (for Egg White) 10g, Butter 55g, Milk Powder 65g.
Method:
Step 1: Combine water icing, white sugar, salt, and water in a pot and simmer over low heat without stirring (you can occasionally shake the pot).
Step 2: When the syrup reaches around 110 degrees Celsius, start beating the egg whites until they are stiff.
Step 3: When the syrup is cooked to around 145 degrees Celsius,
Step 4: Pour the syrup into the egg whites.
Step 5: Pour while continuously beating.
Step 6: Beat for about 5 minutes until fully integrated.
Step 7: Beat until the mixture forms a ribbon-like consistency.
Step 8: While beating the egg whites, melt the butter.
Step 9: Pour the beaten egg white syrup into the melted butter and stir continuously.
Step 10: Stir until fully integrated.
Step 11: Pour in the pre-weighed milk powder and mix well, keeping the heat on low.
Step 12: The state after mixing well.
Step 13: The mixture should still be pourable.
Step 14: Preheat pistachios in an oven at 155 degrees Celsius top and 145 degrees Celsius bottom for 8 minutes, then keep warm at 90 degrees Celsius.
Step 15: Pour in the warmed pistachios and cranberries.
Step 16: Mix evenly.
Step 17: Pour into a baking tray and shape, remove and cut when warm.
Step 18: The cut surface.
Step 19: The finished nougat.
Cooking Tips: The texture of this nougat recipe is on the softer side and can be adjusted at will. More butter makes it softer, higher syrup temperature makes it harder, and more milk powder makes it harder. There are tricks to making delicious dishes, and I have little tips for each of my recipes. You can search for ‘Desserts’ to directly view my recipes!
