Torrone (Allrecipes)

https://www.allrecipes.com/recipe/246463/torrone-italian-nut-and-nougat-confection/ 

Ingredients

• 
  
• 2 (8x10-inch) sheets wafer paper 
• 1 ⅓ cups honey 
• 1 cup white sugar 
• 3 tablespoons white sugar 
• 2 large egg whites, at room temperature 
• 1 pinch salt 
• ¼ teaspoon vanilla extract 
• 1 tablespoon lemon zest 
• 3 cups roasted almonds 
• 1 cup roasted pistachios

Directions

• Step 1

  Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet of 8x10 wafer paper in the bottom of the pan. Keep the roasted almonds and pistachios in a warm place until ready to add at the end. This makes it easier to mix them in.

• Step 2

  Pour honey into a heavy-bottomed pot. Add sugar. Mix and stir over low heat with a spatula, stirring constantly until mixture turns from grainy to silky and smooth, about 30 minutes. Remove pot from heat.

• Step 3

  Place the egg whites in a mixing bowl; add a pinch of salt. Whisk until whites form soft peaks, 3 to 4 minutes. Place pot back on low heat. Gradually whisk about a quarter of the whipped egg whites into the honey/sugar mixture; whisk in the remaining egg whites in 3 more batches.

• Step 4

  Continue cooking over low heat, stirring constantly with a spatula until mixture turns a brighter white and a ribbon of the mixture does not immediately incorporate back into the rest of the mixture and stays intact on the surface for a while. This will take about 40 minutes. You can add a few drops of the mixture into a small bowl of ice cold water to test the consistency; ideally it should feel like soft clay.

• Step 5

  Whisk in vanilla and lemon zest. Add warm almonds and pistachios and stir to incorporate evenly.

• Step 6

  Transfer mixture to prepared baking dish. Even out as best you can with a clean oiled spatula. Top with 2nd sheet of wafer paper, shiny side up. Cover with plastic wrap and press down evenly, tamping mixture down gently but firmly. Remove top layer of plastic.

• Step 7

  Allow torrone to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours. Lift torrone from baking dish with the edges of the bottom layer of plastic wrap. Invert and remove plastic from the bottom. If the plastic wrap is difficult to remove from the edges of the torrone, you can trim off the edges.

• Step 8

  Cut torrone into 1-inch squares using a sharp serrated knife.

Sugar Cooking Technique

 以下文章取自：

https://www.craftybaking.com/howto/candy-sugar-cooking-techniques

Candy - Sugar Cooking Techniques

CLASSIC CANDY MAKING METHODS - WET AND DRY

Candy making begins when the sugar solution, made from crystalline (table) sugar (sucrose), sometimes along with its close relative such as glucose or corn syrup (invert sugars), is dissolved in water, called the WET METHOD. Sugar can also be cooked on its own, called the DRY METHOD. Either type is then boiled or cooked to a codified temperature and density in order to caramelize. During the process, bear in mind that the various degrees of heat produce differing results in the syrup or candies, and that the real trick in candy making is to remove the heat at the exact moment when the desired result is reached.

Depending upon the recipe, melting the sugar can happen in one of three different ways:
The two classic methods, being wet or dry cooked on the stovetop; or, a third modern wet method, using the microwave to cook. 

HOW TO TIPS:
WET METHOD
Best when making light to medium-colored caramels; this method gives more control. This involves moistening the sugar with a little water. This method tends to take a bit longer -- which can be a good thing. Once the caramelization process starts, it happens so quickly you're only a few seconds away from having a pot full of burnt sugar, and you'll have to start again.

The disadvantage of the wet method, however, is the tendency of the sugar to crystallize, which can give caramel a grainy texture and cause it to cook unevenly. For that reason, it's best not to stir during the caramelization process, instead, shake or swirl the pot for more even browning. Instead, I recommend simply adding a pinch of an acidic ingredient, such as cream of tartar or lemon juice, which inhibits the sugar from crystallizing.

1. If making a sugar syrup (sugar mixed with water or liquid), first pour the sugar into the bottom of a 1- or 2-quart heavy-bottomed pan, taking care not to sprinkle it on the sides. Pour the water around the inside edge of the pan or if using small amounts, pour in the center.  
2. Then with a clean wooden spoon, mix the sugar and water together, being careful not to touch the sides of the pot until the mixture reaches the consistency of wet sand. To help it along, rub the sugar in between your fingers until the water is fully incorporated. Don't wipe spoon on the sides after stirring. 
3. Stir the sugar constantly over LOW HEAT until the sugar is COMPLETELY DISSOLVED or your candy will crystallize or be grainy. Clean off the insides of the pan with a damp paper towel or moistened pastry brush to remove all sugar crystals. Be careful when using a pastry brush as a few bristles can get lost in the hot caramel.  
4. All sugar crystals must be dissolved and the inside sides of the pan clean before the mixture comes to a boil. 
5. After the syrup comes to a simmer, skim off any gray foam, which are impurities from the sugar.
6. Suspend a Candy Thermometer in the pot. 
7. Increase the heat to medium-high or high heat, making sure it does not shoot around the sides of the pan. 
8. Cook WITHOUT STIRRING until light golden brown or 320 degrees F or the temperature the recipe indicates. Lower the flames as you get close. 
9. Quickly remove the pan from the heat and shock it in ice-water bath by immersing pan half way for 5 seconds. Wipe off the bottom of the pot with paper towels. 
10. Then, remove the caramel to either a greased marble slab, silpat mat or a heat-proof bowl.
11. Proceed with the recipe.

DRY METHOD
The dry method is to take plain sugar alone and melt it at very high temperatures in a heavy, wide-bottomed pot, until it reaches the right color.  As you slowly heat the sugar, the edges and bottom will melt first, then you stir gently to promote even melting or tilt and swirl the pan.

Some peanut brittles, for example, are made by melting dry sugar alone. The brittle does not  crystallize because the lack of water during the cooling period causes it to take the form of a non-crystalline, glassy solid. Use it when making darker caramels, as it's nearly impossible to make a medium to light-colored caramel with this method. The Wet Method is best. 

1. When making candy, place a 1- or 2-quart saucepan over medium-high heat until the pan is warm, not hot. 
2. Add the sugar and cook, stirring occasionally with a wooden spoon, until all of it has melted.
3. Clamp on a Candy Thermometer.
4. The sugar syrup will take on a light golden brown at 320 degrees F or whatever the recipe indicates.  
5. Quickly remove the pan from the heat and shock it in ice-water bath by immersing pan half way for 5 seconds.
6. Remove the caramel to either a greased marble slab, silpat mat or a heat-proof bowl.
7. Proceed with the recipe.

MODERN METHOD - MICROWAVE WET METHOD
The microwave method uses it as a heat source and is a quick and fail-safe method.  

• Place 1/2 cup sugar in a 2-cup Pyrex glass measuring cup.
• Add 1/4 cup corn syrup or 4 to 5 drops of lemon juice. Stir until all combined.
• Add 1 tablespoon water, if necessary. 
• Place in a microwave and microwave on high until bubbles start piling up on top of one another. Watch mixture very carefully.
• As soon as you see a color change, watch carefully, as the mixture will quickly go from light to dark in color. 

Nougat (Bruno Albouze)

調整Bruno配方：

Meringue For The Nougat

1. 蛋白：1個（40g）
2. 糖：200g
3. 水：67g
4. 玉米糖漿：57g
5. 蜂蜜：133g

Nougat Mixture

1. 奶油：7g
2. 杏仁：80g
3. 開心果：50g
4. 糖漬橘皮：76g
5. 杏桃乾：33g（可省略）
6. 薑粒：13g （可省略）

https://brunoalbouze.com/recipe/nougat-de-montelimar/

Ingredients 

Meringue For The Nougat

 120 g Egg whites, room temp

 1 g Cream of tartar or lemon juice (stabilizer)

 600 g Sugar 

 200 g Water

 170 g Corn syrup, or glucose

 400 g Orange blossom or lavender honey

Nougat Mixture 

 20 g Cocoa butter, melted (improve texture)

 240 g Whole almonds

 150 g Pistachio 

 220 g Candied orange peels, diced

 100 g Dried apricot, chopped (optional)

 40 g Crystilized ginger (optional)

 50 g Wafer paper sheets

Sugar-Starch Mixture 

 30 g Corn starch 

 20 g Powdered sugar

Directions

Nougat History 

1

Many legends exist around nougat’s origins. The word “nougat” comes from latin “nux gatum”, meaning nut pie (gâteau aux noix) and it came to western Europe from the old Byzantium during the era of the Roman Empire. There are three basic kinds of nougat. The first, and most popular, is white nougat (mandorlato or torrone in Italy, turrón in Spain), made with beaten egg whites, cooked honey and sugar base syrup; it appeared in Italy; early 15th century, in Alicante, Spain in the 16th century, and in Marseille and Montélimar, France, in the 18th century. The texture of the nougat may vary from soft to hard; the higher the temperature of the cooked sugar the harder the nougat. Nougat can also be finished in the oven to get a toasted color and thus, a firmer texture. This recipe bellow calls for medium-firm. Nougat de Montélimar must contain 30% of dry fruits such as almonds and pistachios. Nougat paste isn’t the same and requires only 15%. The quality of the nougat depends on dry fruits and honey percentage. Candied orange peels brings up the nougat to next level (nougat de Montélimar a l’orange). Other dried fruits can be added to such as apricot, cherry, raisins… and flavors as well such as lemon, anis, vanilla, ginger and chocolate. Nougat is an important component of Christmas celebration. 

Tip For Cooking Sugar 

2

If the required temperature of the sugar is ready too soon, reduce the heat and lower down its temperature by dropping a couple of teaspoons of cool water into the hot syrup – stay in control until it goes back up to the right temp. 

Meringue For The Nougat 

3

Use a 7 qt (7L) Heavy Duty Mixer. Toast nuts for 10 min in a 350ºF oven; keep warm.
Have baking tray or mold ready before starting. Sides of the tray should be oiled and bottom covered with a glossy side down wafer paper sheet or some of the sifted sugar-starch mixture or covered with thinly crushed nuts. Avoid plastic wrap in direct contact with the hot nougat; it wont get off well.
Have the sugar syrup and honey ready in 2 separate saucepan and cook the sugar syrup first. Meanwhile, beat the room temp egg whites and cream of tartar on medium low speed; Keeping egg whites on foamy stage. When temperature of the sugar syrup reaches 220ºF (120ºC); it should take 15 min, lower the flame to low – and begin to cook the honey on high heat. When honey reaches 266ºF/130ºC, the meringue is still be in its foamy stage or near soft peaks – set mixer speed to high and pour the hot honey on thin stream against the side of the bowl – continue beating on high. In the mean time, the temperature of the sugar syrup should be at 293ºF/145ºC (firm-ball stage), pour sugar syrup into the meringue lowering the speed to medium. This is where you are beating all the air and fluffy chewiness into the candy; continue to beat for 5 minutes more on medium high. Turn mixer off and swap the whisk with the paddle attachment. Add hot cocoa butter – Turn mixer back on and continue mixing for a minute. Add the warm nuts and mix to combine for a few seconds – do not over mix.
Oil utensils and your finger tips as well. Transfer the sticky and still warm-hot nougat mixture in the prepared pan; go as fast as possible. It gets harder and harder as the mixture cools down. Shape into rectangle and top with another wafer paper (glossy side up) – use a rolling pin to smooth it out. Let cool for a few hours. Nougat can be chilled as well. If chilled though, leave nougat out for 30 min to soften before cutting, it should be quite firm but not rock hard. 

Nougat Assembly

4

Yields a 13”x9”x1” (32x23x2.5cm) baking tray / 3.3 lb. (1500g). 22 each 4.5”x1” (11.25x2.5cm) bars. To un-mold nougat, run an oiled spatula all over the edges and flip. Use a good serrated knife to trim off edges. Divide nougat slab in half lengthwise and each half into bars using some of the sugar-starch mixture as you go. Nougat can be wrapped in clear caramel, chocolate and candy wrappers or wax paper. Like most confectioneries, nougat is best stored between 57/61ºF (14/16ºC) and very low humidity for months. Though, for household uses the refrigerator remains a good option during summer time and warm countries. Avoid humidity though. Just leave nougat out for about 30 min or until it has soften a bit. Enjoy!

Cleaning 

5

Soak mixing bowl and utensils in boiling water and soap, let cool – wash and rinse or finish in the dishwasher but the knife.

抹茶蔓越莓巧克力磅蛋糕

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依照銀川有機在來米粉的說明，粉：水＝１：３

水量多，拌的時間比較久，但是組織細緻有彈性，感覺很不錯。

蘿蔔糕

 

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法式鹹味蛋糕II

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洗髮皂與檸檬酸潤絲水

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第一次的洗髮皂是依照該文章建議的 Basic Shampoo Bar 做的，第二次的洗髮皂以 Luxury Shampoo Bar 配方稍微修改。今天要來試第二次做的洗髮皂。

如果是以蘋果醋當弱酸潤絲水，文章中建議的比例為1:2

"You can make the rinse out of either:

1 cup vinegar (apple cider or white) to 2 cups water or

1 tbsp. citric acid powder to 3 cups water"

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這幾天一直在做這個南瓜蛋糕，最早是因為用酪梨做了內餡是軟的酪梨蛋糕，沒想到大受喜愛，所以應要求，改為南瓜，當成下次開會點心。今天是最終回，如下：