牛軋糖-Nougat

昨天,
在吃過孟孟夫人的牛軋糖後,
想起以前在英國時,
周末下午,
有事沒事
常照著食譜,
做甜點,
好久沒作甜點,
有點想念,
也想自己動手.

台灣的廚房設備和英國不同,
做甜點簡直是需要"另起爐灶".
如果真要DIY,
也只能做一些簡單的,
不用放到烤箱的,
像是pan cake之類的,
是哦~
好久沒吃pan cake 了,
一年一度的pan cake day又在忘記中度過.

剛剛在網站上看到"義式"牛軋糖的作法,
好像不需要"烤箱",
但是,
家裡沒有打蛋器,手動打蛋有點累….
哇哩咧,蜂蜜要加熱一個半小時哦???還要不時攪拌
粉特別耶,加檸檬哦~
好像粉麻煩耶~
等我那天比較閒再來試試這個義式牛軋糖的作法吧~

Nougat
TORRONE
 
Ingredients: 
1 cup, 3 oz. honey , 
1 cup, 3 oz. sugar , 
3 egg whites , 
1 lb. shelled almonds , 
1 cup shelled hazelnuts , (lightly toasted) , 
3 oz. candied orange and , citron, or 1 1/2 oz. pistachios , 2 lemons 
large wafer sheets , 
6 Tbs. water
 
Cook the honey in a double boiler for about 1 1/2 hours, stirring constantly. 

Cook the sugar and water until it reaches the hard-ball stage. 

Whip the egg whites till stiffened and fold them into the honey. 

When the mixture becomes a foamy mass, add the cooked sugar and continue mixing until the mixture begins to harden. 

Add the almonds and the hazelnuts, candied fruit and grated peel of two lemons, mixing thoroughly. 

Line a mold or a rectangular baking pan with the thin sheets of unlevened wafer. 

Pour in the mixture making an even layer, top with another wafer, cover with a wooden board and weight the board down. 

Let stand for half an hour, turn the baking pan over onto a cutting board, and divide the torrone in pieces as large as desired and keep at room temperature. 

Torrone may keep for a long time if it is wrapped in oiled paper or tin foil 

又找到另一個食譜,
看起來也蠻簡單的–

Nougat 
c.1997, M.S. Milliken & S. Feniger, all rights reserved

Recipe Summary
Difficulty: Easy
Prep Time: 1 hour
Yield: 4 to 6 servings

1 egg white
2 cups powdered sugar
1 teaspoon liquid glucose
2 tablespoons honey
2 tablespoons water
2 ounces sliced, peeled almonds, toasted

Line the sides and base of a 4 by 6-inch baking pan with rice paper. Whisk the egg white in a heatproof bowl until stiff.
Combine the sugar, glucose, honey and water in a small saucepan. Stir over very low heat until the mixture reaches the small crack stage, or 275 degrees F on a candy thermometer, about 3 to 5 minutes. Remove from the heat. While whisking, drizzle the syrup into the egg white and continue whisking until glossy and beginning to stiffen.

Stir in the almonds, and spread the mixture over the rice paper in the prepared pan, pressing it down well. Cover with another layer of rice paper, and place a light weight evenly over the top. Leave nougat until cold, and then cut into squares, wrap in waxed paper, and store in an airtight container.