This text is in Bulgarian and talks about a recipe for making nuga using hazelnuts or almonds instead of peanuts. The recipe includes instructions for making a 9×13 inch sheet of nuga using cornstarch, egg whites, honey, granulated sugar, confectioners sugar, and raw peanuts. The instructions involve mixing the cornstarch with the wafer paper, beating the egg whites, cooking the honey and granulated sugar, and combining everything together before spreading it onto the wafer paper and letting it cool. The nuga can be stored in an airtight container with parchment paper between the layers for up to two weeks.
Hunter
27.04.2023 @ 01:33
This text is in Bulgarian and talks about a recipe for making nuga using hazelnuts or almonds instead of peanuts. The recipe includes instructions for making a 9×13 inch sheet of nuga using cornstarch, egg whites, honey, granulated sugar, confectioners sugar, and raw peanuts. The instructions involve mixing the cornstarch with the wafer paper, beating the egg whites, cooking the honey and granulated sugar, and combining everything together before spreading it onto the wafer paper and letting it cool. The nuga can be stored in an airtight container with parchment paper between the layers for up to two weeks.