"Nougat is meringue, which is made by mixing whipped egg whites with syrup, and some nuts are mixed in with them.

It's called nougat, but it has nothing to do with cow, because its original English name is nougat, so it's transliterated as nougat, not nougat.

There is also a kind of protein candy called Marshmallow, which is also a protein candy, but the degree of whipping is higher, the tissue is softer, and the taste is softer, which is the marshmallow we usually eat. ”

After beating the egg whites, Li Yi took a non-stick pan, added water to it, and said: "The most important thing in the production of meringue is the boiling of the syrup, if you haven't boiled the syrup, this step may be a little difficult."

But I'll help you make it as easy as possible, as long as you follow the method I said, you can basically get through it. ”

As he spoke, the water in the pot was already halfway up, and he stopped.

After taking a bag of white sugar, he poured a bag into the pot, took another bag, and poured a small half into it.

"The syrup needs water to melt, and here we use about 700 grams of water, and 1,200 grams of white sugar."

After putting the white sugar bag back, Li Yi took a plastic bucket filled with a transparent viscous liquid, pointed to the name marked on it and explained: "This is water syrup, which is a kind of syrup."

According to the different raw materials and production methods, the syrup can be divided into rice starch, water starch, vermilion cake, stone starch, Luo Zai starch and many other varieties.

This kind of starch is made by heating water with tapioca flour and fermenting it, because its color is relatively light, close to the transparent color of water, so it is commonly known as water starch.

The texture of the syrup is relatively soft, so it is generally more suitable for pastries, and some simple lollipops will also be made with syrup.

If you make it with coral sugar, the color is vermilion, and the crispy water of some roast duck restaurants is made with it.

If you add malt juice and glutinous rice, it is rice syrup, which can be used in medicine, and the syrup used to treat cough in the hospital is made of rice syrup.

Saying all this is to tell you that this thing is healthy, just let it go. ”

As he spoke, he lifted the plastic bucket and poured half a bucket of water into the pot.

"Let's add 4,500 grams of water syrup, add 10 grams of salt to it, give it a base taste, and then open the fire to boil."

The stall owners below listened carefully, and they all craned their necks, and they were reluctant to cough loudly.

After getting along for the past two days, they are already more familiar with Li Yi, and they are not as rusty as yesterday.

Listening to his explanation, a stall owner raised his hand and asked, "Why do you put salt in the syrup?" ”

"Salt prevents the syrup from setting quickly and also makes the sugar sweeter."

Li Yi explained casually and didn't say much.

The camera was filming on the side, and there were viewers in the live broadcast room who posted barrages.

"Brother Yi said last time he made pastries, if you want to be sweet, add some salt."

"It seems to be a taste contrast effect, Brother Yi said last time, put some sugar to improve freshness when stir-frying, which is also the principle."

Glancing at the barrage, Li Yi explained: "Salt molecules are smaller than sugar molecules, and they are easier to dissolve in liquids, so that the penetration of liquids is strengthened, and the speed of human perception of liquid flavors is accelerated."

Salt not only makes sugar sweeter, but also has an amplifying effect on all other flavors, otherwise how can salt be the king of all flavors? ”

While speaking, Li Yi took out a thermometer, clamped it to the edge of the pot with a silicone clip, and put the end into the surface of the sugar water in the center of the pot.

Then he turned on the stove flame and heated it up.

"This is a special thermometer for the kitchen, and the organizers will give you one this time."

Li Yi pointed to the thermometer and explained: "I don't have time to teach you how to look at the syrup, you just remember that after putting the ingredients according to the proportion, just turn on a high fire and heat it."

Remember, don't stir it the whole time, because when you stir it, the temperature will drop and the sugar in it will turn back.

Remember, don't stir it the whole time, because when you stir it, the temperature will drop and the sugar in it will turn back.

What is anti-sand, I'll tell you about it later when we make [anti-sand salted egg yolk].

Anyway, you just remember to prepare good ingredients and let it boil by itself, just don't touch it, it's very convenient. ”

After speaking, he returned to the egg white basin and took the bag of leftover sugar: "Take advantage of this time, let's beat the egg whites."

The ratio of protein to sugar is 8:5, and there are almost 800 grams of protein here, so let's just add 500 grams of sugar. ”

As he spoke, Li Yi quickly whipped with a whisk.

Soon, the transparent protein began to turn white, and a bunch of fisheye bubbles began to form.

As Li Yi continued to whip, the viscous egg whites gradually became fluffy, and the color became more snow-white.

The egg white, which was originally only as thick as the bottom of a basin, gradually expanded to the thickness of half a basin, and the texture became creamy.

Just as Li Yi was sending away the egg whites, the stall owners who were watching were in a commotion.

A stall owner pointed to the syrup pot and reminded him: "It's on!" It's on! ”

Li Yi looked back and saw that the syrup in the syrup pot was boiling, and wisps of steam were floating above.

Seeing this, Li Yi didn't care, just explained: "This is a normal phenomenon, don't worry about it, now it's evaporating the water vapor in the syrup."

You should also pay attention when boiling the syrup, after the syrup is boiled, it will remain boiling and the temperature of 103°C will continue to evaporate water vapor.

When the steam dries, the temperature of the syrup will gradually increase, and when it boils to 140°C, the syrup can be used. ”

Hearing Li Yi's words, the stall owners hurriedly took out paper and pens and wrote them down.

This snack is not like other snacks that can be made by feeling.

It obviously has stricter requirements for the proportion of ingredients, and it is obviously more difficult to make.

While Li Yi spoke, his hands kept moving, still passing the egg whites.

Looking at the state of the egg white, he suddenly turned off the whisk and lifted his head up.

There was some protein paste on the rotating head, and after being lifted, it was slowly hanging down from the rotating head, but it did not drip down.

Raising his head to let the stall owners see more clearly, Li Yi explained: "The beating of egg whites is generally divided into three stages, wet foaming, neutral foaming and dry foaming.

This state is a wet foam, and the egg white paste will hang down and pull into a long tip.

This state of egg whites is more suitable for light cheesecake. ”

With that, he put the whisk back and continued to whip it up.

After another minute or so, he turned off the whisk again and lifted his head up.

This time, the egg white paste adhered to the head was much tougher, and the tip of the egg paste was much shorter, but it still showed a drooping state, a bit like a chicken tail.

"This state is called neutral foaming, and it is a state between dry and wet."

Li Yi showed the stall owners: "This kind of protein is more suitable for making cake rolls, but it is not good for making meringues." ”

After speaking, he put the whisk back in the basin, lowered the speed, and explained while beating: "Next, let's continue to beat at low speed until we can't see bubbles, and after lifting it, the meringue can remain stable, the tip is erect, and it will not bend, which belongs to the dry foaming stage."

This stage is also called hard foaming, and at this stage, our protein is even ready. ”

5

(End of chapter)