Matcha cranberry yellow peach nougat sugar

1. Pour matcha powder and milk powder into a bowl, and mix them evenly with a mini egg beater.

2. Cut the dried peaches into small cubes.

3. Mix dried peaches and cranberries evenly and set aside for later use.

4. Pour the butter into the Jiuyang Light Luxury Non stick Pot and heat it over low heat until it melts into a liquid.

5. Add marshmallows and stir roughly until each marshmallow surface is coated with butter.

6. Then use a scraper to continuously stir fry to prevent the marshmallows from burning. Remember to keep the heat low. After thoroughly mixing butter and marshmallows, you can continue to stir fry for another minute to make the resulting nougat more flavorful.

7. Add the mixture of milk powder and matcha powder in two batches and mix well.

8. This is the mixed state. After mixing well, turn off the heat.

9. Pour in dried cranberries and yellow peaches.

10. Quickly mix them roughly with a scraper.

11. Transfer the subsequent nougat to a nougat plate. When the nougat is not too hot, put on gloves and fold them casually a few times.

12. The folded nougat is even more delicious. After folding, place them in a nougat tray, press them roughly, and use a rolling pin to flatten them.

After cooling at room temperature, start cutting the sugar. Cut into long strips first.

14. Cut it into small pieces again. Sawing back and forth with a knife will result in a more neat cut.

Finally, bag the nougat and seal it.