| Category | Vanilla Bean & Nuts | |
| Name | Black Sesame Snowflake Nougat | |
| Filling Date | 2022.11.2 | |
| Researcher | CAI | |
| Amount | Unit/Gr | Snowflake Nougat | Dosing | Percentage | Production Process |
| Gr | Sugar A | 30 | 2.02% | 1. Stir protein powder and sugar A well. 2. Pour the mixture of egg white and step 1 creation into the mixer and then whip it at the medium and slow speed. At the same time pour honey into the pot and heat it till 108 °C and then switch to the quick till 120 °C. Remove it from the heat and pour it into the egg white along the bowl wall and keep whipping. 3. Heat glucose syrup, water, sugar B, vanilla beans and vanilla seeds to 155° and then remove the mixture from heat. Take out the vanilla beans and pour the mixture into the mixer and whip for 3 minutes. Be careful not to make the sugar clumped. 4. Add the melted cocoa butter and mix them till they get combined. 5. Spread almonds, crushed walnuts, pistachios and hazelnuts to a baking tray and bake them at 121°C for 3 minutes and then pour them into the snowflake nougat and stir well. 6. Roll them out between 2 sheets of oil paper and model them after getting cool down. | |
| Gr | Protein Powder | 10 | 0.67% | ||
| Gr | Egg White | 50 | 3.37% | ||
| Gr | Sugar B | 380 | 25.59% | ||
| Gr | Glucose Syrup | 120 | 8.08% | ||
| Gr | Water | 100 | 6.73% | ||
| Gr | Honey | 230 | 15.49% | ||
| Gr | Cocoa Butter | 50 | 3.37% | ||
| Gr | Almond | 200 | 13.47% | ||
| Gr | Hazelnut | 70 | 4.71% | ||
| Gr | Baker's Kingdom Pistachio | 100 | 6.73% | ||
| Gr | Baker's Kingdom Crushed Walnut | 70 | 4.71% | ||
| Gr | Baker's Kingdom Raisin | 75 | 5.05% | ||
| Gr | Baker's Kingdom Madagascar Vanilla Bean | 1pc | |||
| Total | Gr | 1485 | 100% |
| Amount | Unit/Gr | Black Sesame Crisp Chip | Dosing | Percentage | Production Process & Assembling |
| Gr | Glucose Syrup | 50 | 9.48% | 1. Mix NH glaze and sugar. 2. Mix and heat the mixture of butter and glucose syrup till the butter melts. Add the mixture of glaze and sugar, stir and heat till the sugar melts. 3. Slowly add water little by little till it’s completely absorbed. Continue to heat to 105°C and then remove it from the heat. 4. Add crushed almonds and black sesame and stir them well. Pour it into a container to cool down. 5. After it lowering to room temperature, pour and smooth it on the baking mat and bake in the oven at 160°C for 10 minutes. Assembling After the snowflake nougat getting cool down, cover its top and bottom with a layer of black sesame chip respectively. Heat the layers slightly with a heat gun to make the chips stick more tightly with the snowflake nougat body and then cut it into a suitable size. | |
| Gr | Butter | 150 | 28.44% | ||
| Gr | Sugar | 100 | 18.96% | ||
| Gr | NH Glaze | 2.5 | 0.47% | ||
| Gr | Water | 50 | 9.48% | ||
| Gr | Crushed Almond | 25 | 4.74% | ||
| Gr | Black Sesame | 150 | 28.44% | ||
| Total | Gr | 527.5 | 100% |
