Ich bin Erika!

在台灣吃過牛軋糖的人都很難忘記吧!
這種口味真的是台灣之光, 雖然Nougat 並不是台灣原創的甜點,
不過我在歐洲和美國吃過的都沒有台灣的版本好吃,
這是在家自己做的偷懶方式: 用棉花糖。

煮糖全程用不沾鍋, 小火,
最後整型雖然用的是不沾烤盤, 但最好還是加上烤紙最保險。

花生原味:
奶油35g,棉花糖150g,
奶粉80g,
烤過的花生160g(HEB之類的美國超市都買得到,有加鹽的比較好吃)

1.奶油在鍋裡加熱融化

2.加入棉花糖攪拌到融化,
  慢慢煮到有點冒泡泡的程度就可以關火。
  (煮愈久口感會越硬)

3.奶粉倒進去拌勻, 花生最後再加入。

4.趁熱移到不沾烤盤(要鋪烤紙)整成厚厚的大方塊。

5.放到完全冷卻再切成小塊。

<INGREDIENTS>

• 150g of Marshmallows (size doesn't matter)
• 35g unsalted butter
• 80g dry milk
• 160g roasted peanuts (or any other nuts of your liking)

<INSTRUCTIONS>

1. Melt marshmallows and butter in a saucepan on low-medium heat. Stir every so often, making sure the mixture doesn't burn.
2. Once the marshmallows are about 80% melted (meaning you can still make out the shape of the marshmallows but they have melted into each other), add the dry milk in 3 increments, stirring after each addition to incorporate.
3. Once the dry milk is well mixed into the butter and marshmallows, turn off the heat and mix in the peanuts.
4. Transfer the mixture to silpat or parchment paper, allow it to cool so your hands can touch it, and shape it by patting with your hands (I find that's the easiest way) into a rectangular block that is 1/2"-1" thick.
5. Allow the peanut nougat to cool to room temperature, and cut with a knife into bite size pieces.
   

抹茶杏仁口味:
奶油35g, 棉花糖150g,
奶粉80g, 抹茶粉10g,
杏仁片160g

抹茶粉和奶粉混合, 其他步驟一樣。
這是我最喜歡的口味, 抹茶的微苦可拉低甜膩感。



巧克力花生口味:
奶油30g, 棉花糖150g,
奶粉75g, 可可粉20g
烤過的花生160g(HEB之類的美國超市都買得到,有加鹽的比較好吃)

可可粉和奶粉混合, 其他步驟一樣。