a.冷水100,細砂糖150g,水麥芽500g,鹽1小撮,
b.蛋白50g,細砂糖20g,
c.無鹽奶油80g,全脂奶粉200g,
d.杏仁果200g,事先準備工作:
1.材料秤量好
2.需要一支溫度計及擀麵棍或木匙,
3.烤盤上鋪一張防沾烤布
4.室溫雞蛋將蛋白分出取50g
(蛋白不可以沾到蛋黃,水份及油脂)
5.杏仁果放入已經預熱到302°F的烤箱中烘烤7-8分鐘,
然後將溫度降低到212°F保溫著備用
6.無鹽奶油+全脂奶粉放入盆中,用手直接捏合成為鬆散的粉狀備用
1.依序將a材料中的冷水,細砂糖,水麥芽及鹽放入盆中
2.一開始不要攪拌,用小火熬煮,抬起鋼盆輕輕晃動讓材料融合在一起
3.慢慢就會看到糖漿開始冒泡泡
4.將溫度計放上,約煮到230°F就開始準備打蛋白
5.b材料中的蛋白先用打蛋器打出一些泡沫,然後加入細砂糖,打成尾端
尖起的蛋白霜
6.糖漿煮到266°F就關火,馬上以線狀倒入蛋白霜中快速混合均勻成為
非常濃稠的蛋白糖
8.最後將保溫中的杏仁果加入混合均勻
9.混合好的材料括下來倒在防沾烤布上,用刮板迅速刮平整
(也可以在表面鋪上另一張防沾烤布,用擀麵棍擀平整)
10.靜置到完全冷卻就可以取出,用菜刀切成適當大小即可
11.用防沾紙包起來即可防沾
麥芽糖甜味淡,加多較軟,細砂糖甜味重,加多會硬.自己可以斟
酌比例.作要快速,糖如果損耗越多,越容易失敗,做出來的成品
就偏軟.煮糖跟氣溫也有大的關係,天氣越冷糖越容易硬化,就不需要煮
到這麼高溫.天氣熱的時候,煮糖溫度要高.
Ingredients:
a. 100 cold water, sugar 150g, water, malt 500g, a pinch of salt,
b. egg white 50g, sugar 20g, c. unsalted butter 80g, whole milk powder 200g,
d. almonds 200g,
Advance preparations:
1 scale
2 need a thermometer and rolling pin or wooden spoon,
3 capped with an anti-stick pan roast cloth
4 eggs, at room temperature will take 50g egg white separation
(Not stained with egg yolk , moisture and fat)
5 almonds into the preheated oven to 302°F baking 7-8 minutes.
The temperature was then lowered to 212°F to standby
6 unsalted butter + whole milk into the pot, hand kneading become loose powder directly standby Steps:
1. The cold water from a., sugar, water, malt and salt into the pot
2 Do not start mixing, boiling over low heat, shaking gently lift steel pots together
3 see the syrup slowly began to take bubble
4 Put the thermometer, cook to about 230°F start to prepare egg white
5.b protein material first with a whisk play some foam, then add sugar, beaten tail
Meringue from the tip
6 syrup and cook to 266°F off the heat and immediately pour meringue with linear mixed quickly become
Very thick meringue
7 At this point use rolling pin or wooden spoon, will have a good mix c material into quick stir
8 Finally, keep almonds warm and mixed
9 mixed ingredients enclosed pour down on anti-stick bake cloth, quick scrape with a scraper firm and flat
(Also covered another anti-stick surface grilled cloth, with a rolling pin roll flat)
10. Stand to cool completely can be removed with a kitchen knife to cut into an appropriate size
11 wrap up with anti-stick to the anti-stick
Added: Almonds can be substitute by skinned peanuts, pumpkin seeds, walnuts, cashews, macadamia nut, etc.
fine sugar will make it sweeter and tougher than malt, you can adjust your ingredients ratio for it.
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