Matcha Nougat

Overview

The marshmallow version of nougat I made this time is a simple version. It is much simpler than the nougat made from maltose and egg white, and you don’t need to use a kitchen food thermometer. You can start making it today. The marshmallow version of nougat is really easy to make! My son likes matcha flavor, so I specially added Marukyu Koyamaen Wakatake matcha powder from Japan. I was amazed by the finished product. It tastes great. It is also a good souvenir for relatives and friends during the Chinese New Year.

Tags

• snacks
• dessert
• children
• dinner with friends
• spring recipes
• lunch
• butter
• matcha powder
• milk powder
• peanuts
• white marshmallow

Ingredients

Steps

1. 1 Sift the milk powder and matcha powder and repeat twice

   

2. 2 Melt butter in non-stick pan

   

3. 3 Pour in the marshmallows and stir until completely combined with the butter (use low heat)

   

4. 4 Pour in the mixed milk powder and matcha powder, stir evenly, and turn off the heat

   

5. 5 Put the peanuts in the oven and bake at 150 degrees for about 20 minutes until fully cooked. Remove the peanuts and set aside. Quickly pour in the peanuts and stir evenly. Because it is a non-stick pan, it is a bit difficult to flip. Just press it hard a few times until it is basically mixed

   

6. 6 Pour it on oil paper. If the mixture was not even enough before, you can put on disposable gloves and knead it a few more times. Then cover it with a layer of oil paper and roll it flat with a rolling pin to a thickness of about 1CM. After basically cooling (it is still a little soft), cut into sugar cubes 1CM wide and 5CM long, and wrap them in sugar paper.