Mangoes have a high appearance level and a fragrant taste. They are indispensable in autumn. Add sweet and sour dried mangoes to the milky nougat. The just-right sourness of the dried mangoes neutralizes the sweetness of the nougat, making each bite rich in milk aroma and fruit flavor. It's not only delicious but also not greasy, soft, and sweet. With such a high appearance level, a bag is finished in no time! Come and try making it yourself...
Ingredients:
150g fermented butter
1g salt
25g corn syrup/malt syrup
500g low-sugar marshmallows
200-250g unsweetened whole milk powder
500g dried mango
Tips: Use unsweetened full-fat milk powder for the milk pudding. It has a rich milk flavor and is not sweet. It's better to add 250g of milk powder for a better texture. If you prefer a stronger milk flavor, you can add 250g of milk powder. The milk cake shown in the picture has 200g of milk powder added.
Procedure steps:
1. Preheat the oven to 100 degrees for 15 minutes. After it is preheated, turn off the heat and place the dried mangoes in the oven to keep them warm. Warm mangoes will not cause the marshmallows to cool down rapidly, making it easier to mix them.
2. In a non-stick pan, add the fermented butter, malt syrup, and salt. Heat over low heat until the butter melts.
3. After the butter has melted, add the marshmallows. Heat over low heat until all the marshmallows have melted. Stir continuously while heating to ensure a uniform mixture of the butter and marshmallows.
4. Once all the marshmallows have melted, turn off the heat. Pour in the milk powder and use a silicone spatula to stir until the milk powder and marshmallows are fully mixed and homogeneous.
5. Adding the dried mangoes and wearing baking gloves, wrap all the dried mangoes in the marshmallows.
6. Place an oil paper in the baking pan, sprinkle a layer of powdered milk on the oil paper, then place the mango cake on it and press it evenly. After pressing, sprinkle another layer of powdered milk around the mango cake to prevent sticking.
Source:Rednote
