Making:<\/strong><\/p>\n

+ First, preheat the oven to 170 degrees Celsius. Place the parchment paper on a baking tray and spread the seeds evenly on the tray.<\/p>\n

+ If you do not have the oven, you can use the pan and roast for about 10 minutes to allow the seeds to cook evenly.<\/p>\n

+ Use warm water to soak the grapes until it is tender. Use a dry blotting paper.<\/p>\n

+ Using nonstick pan, heat until butter is completely melted, then marshmallows into the island. Note that the heat on the lowest level of fire.<\/p>\n

+ When the marshmallows are completely melted, add rose scent and food coloring to the island. Next, add the milk powder to the island until it is well mixed.<\/p>\n

+ When you see the milk powder has melted, add the seeds to the island. Try to stir until the seeds are mixed into the candy and see if the pan is off, turn off the heat.<\/p>\n

+ Put candy on a piece of parchment paper, put another sheet on top and use a rolling batter as you like. Remove the top of the parchment paper, and the candy is still sticky, use the dough cut to adjust the shape of the candy.<\/p>\n

+ When the candy is still warm, add a few rose petals, then use a slight stencil to hold the petals on the candy.<\/p>\n

+ Wait until the candy is cold and dry, then take the knife to cut the candy into bite-sized pieces. If left outside, it will take 4 or 5 hours for the candy to cool and dry completely. In the fridge will need 2-3 hours.<\/p>\n

+ To preserve nougat candies, you should use rice paper to wrap the candy – paper wrapped on coconut candy, edible. Put in a zip bag to prevent outside air from affecting the candy. Candies can be used in 30-40 days if stored in the refrigerator cooler.<\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Nougat, also known as nougat or nut milk, is a candy that can vary according to different formulas. With the softness of butter and marshmallows, along with the aroma of milk and the nutty taste of Nougat, Nougat candy will make you unforgettable even once eaten. Ingredients for 35-40 pieces Unsalted butter: 80g Whole milk<\/p>\n","protected":false},"author":1,"featured_media":1248,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[80],"yoast_head":"\n