Chen Wei, founder of Chen Wei Studio
(Mandarin) My name is Chen Wei. I have a studio of my own. For as long as I remember, the nougat in the white and blue packages has always been in every family's candy tray. I love the nougat with the crunchy nuts the most. The nuts are the part that makes it so nostalgic.
Today, I am going to make the nougat of my childhood. First, I have to prepare all the ingredients 230 grams of maltose, 100 grams of sugar, 100 grams of milk powder, 50 grams of butter, egg white, 200 grams of peanuts and 50 grams of almonds.
Now, we put the peanuts and almonds on the baking tray and close the oven. Bake them at 130℃ for about 20 minutes. Then we begin to boil sugar. Put maltose, sugar and water into the pot. Stir the ingredients gently. Meanwhile, use the electric mixer to whisk egg white until it's foaming.
Next, we pour the 140℃ molasses into the egg white, but not all at once. After each pour, use the electric mixer to whisk the ingredients together. Put the butter in it when it's still hot and stir until it is fully mixed; add milk powder and keep stirring. Finally, add the baked nuts and almonds and stir well.
Take out a baking tray and put a piece of kitchen paper on it. Cover the paper with the melted ingredients and put another piece of kitchen paper on the top. Press it with a rolling pin until the lump becomes flat. Let it cool until it hardens. Remove the paper and chop up the lump into tiny pieces. We can also package the pieces and seal them. We can even use kitchen paper to package them, so they will have a homemade style.
That's it. The sweet and soft nougat which sends us back to the days of our childhood and all of the nostalgia that comes with it.