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The Nougat


| noo-guh t, noo-gah |
Nostalgic. Rustic. Divine.


The nougat has noble roots,  born from a time when confectionaries were a decadent treat reserved for royalty,  from the kings of the French Monarchy, to the emperors of the Ming Dynasty.

Its allure has since then made it around the world,  no longer exclusive to the royal kitchen,  transforming itself into a variety of textures, flavours and fanciful treats.

From its royal heritage to its common popularity,  it has become a festive tradition for many during Christmas and Chinese New Year.

In Hong Kong,  the Asian heritage has passed on as a classic confection that is representative of traditional Hong Kong bakeries.



The Making – When Sugar Turns To Silk

The nougat’s modern appeal is in its rustic yet sophisticated charm with its smooth creamy exterior studded with a generous helping of nuts and other complements.

The traditional European recipe accentuates the luscious sweet taste of honey and uses roasted almonds or pistachios.
While in Asia, the recipe originally used molasses giving a more caramelized flavour, which was popular with peanuts, which is also known as the Longevity Nut in the Chinese culture.

The nougat is a simple blend of
boiled sugar,
corn syrup,
butter
and frothy whipped egg whites.

Precision and technique is what brings sophistication to this simple blend, turning it into divine glossy ribbons of silky chewiness.



Precision, Technique, Perfection.

Door Door takes pride in its 40 years of experience in skillfully creating nougats that balances texture and flavour, where nuts maintain their crunch and rice puffs maintain their crispiness while they are wrapped around a velvety nougat that is smooth and chewy.

The flavours are distinct and the nougat itself is not overpoweringly sweet.  Skill is combined with experience, the Door Door kitchen creates its flavours from knowing the local favourites, from classic Asian tastes of black sesame or ginger to the sumptuous coffee or blueberry flavour.  

 




The Edible Rice Paper

The delicate nougat are carefully cut into convenient bite sized rectangles and each piece of these soft white pillows is then wrapped around in a thin edible film of rice paper, to protect it from sticking to each other.

There’s more to this thin layer of rice paper.

As you sink your teeth into a piece of chewy nougat and that rice paper crackles, know that it brings back fond memories to those that grew up with Hong Kong snacks from the 70s.  You're tasting candy like it was made when Door Door first opened shop, and that holds something special for us, and an extra sparkle to our nougats.

 
皇室貢品:鳥結糖


煙韌。香脆。可口。


曾幾何時,享用鳥結糖是皇室貴族的特權,只有明朝天子和法國君王才有資格享用如此高貴的甜點。

鳥結糖憑著獨特的魅力,衝出皇室廚房,調配出不同的甜度與口感,以及千變萬化的風味配搭,傳遍世界各地。

鳥結糖由皇室宮廷傳到香港,成為了本地傳統餅店的經典甜點。

迄今,鳥結糖仍然是一份充滿心意的禮物, 其背後的故事讓它成為適合任何場合與人共享的小吃。





融化成絲的糖果

自從鳥結糖踏出了皇室廚房,傳遍世界,一代又一代的食客
便為它添上多姿多采的味道及色彩,為它的純樸本質添上幾分時代魅力。

亞洲的傳統食譜加入在中國文化代表長壽的花生(長壽果)和糖蜜來提升味道,增加層次感;
歐洲的傳統配方則以蜂蜜和杏仁或開心果。

鳥結糖的材料很簡單。
煮熟的糖和玉米糖漿混合打起的蛋白和牛油 ,配以最溫和的烹調溫度混合, 就能變成神聖柔滑的質感。
然後伴上美味的果仁及果肉,成就出甜美細膩的獨特口感。

多多的鳥結糖讓細緻柔滑的奶油香味在你的嘴內融化,
同時交織著微甜的獨特鳥結味道,令你難以抗拒。



鳥結糖:易做難精的食品


多多帶有38年做鳥結糖的經驗,創造出多款完美款式,包括各款果肉鳥結糖,以及本店的熱賣之選 - 脆心鳥結糖 - 是多多引而自豪的出品。

多多38年的用心製作做出最完美及最迎合本地口味的鳥結糖,易入口也不太甜。

烟烟韌韌的口感,結合軟滑和點點果香的滋味。





食用米紙


每顆鳥結糖完工時,師傅會精心地切成兩口大小,然後以薄薄的食用米紙小心包裹。

這張米紙是多多鳥結糖的神來之筆。

當鳥結糖輕輕送入嘴巴,米紙在你的嘴角慢慢融化,讓你再一次細味老香港的情懷,重溫這份親切永恆的享受。