Is real nougat sweet or not?

Let's talk about nougat first.

Use maltose as raw material, not sugar.

Method steps:

1. Put the raw and original almonds into a special rotary roasting cage for nuts, and bake them at 220 degrees for 25~35 minutes according to the size of your almonds, then keep the temperature, and don't let them cool. Be sure to buy original almonds, not baked salt or other flavors. If the almonds you bought are ripe, bake them for about 10 minutes.

2. Mix and boil the contents of the main ingredients to 128 ~ 132 (the temperature of boiling sugar in summer is 2~4 degrees higher than that in winter);

3. Add 13g sugar to the egg whites until the machine stops, and slowly lift the eggbeater. The egg white is very sharp like this, and it bends slightly downward.

4. It's so humid;

5. If the weather is hot, it must reach 132 degrees;

6. Slowly pour the main ingredients into the beaten egg whites and stir them quickly and evenly;

7. Then add milk powder;

8. Add unsalted butter;

9. Pour the syrup on a non-stick cloth and fold it repeatedly;

10. Flip and fold several times;

1 1. Turn it into a flat plate, flatten it, cut it into small pieces after cooling, and then wrap it with sticky rice paper to prevent sticking. If you have candy paper on hand, you can also wrap another layer of candy paper. The more nougat is folded, the better nougat tastes. I am the only one who does and takes pictures, so I don't take pictures during the folding process. Glutinous rice paper can be wrapped or not, depending on your preference).

I hope it helps you!