多趣翻糖使用妙招
English Version Below

多趣即用翻糖(在英國可稱為“翻糖糖霜”或直接稱為pettinice)採用優質進口原料乳脂、奶油在台灣以手工製成。口味具滑順美味,適用於多數類型的翻糖裝飾,獨特彈性可延伸薄至覆蓋蛋糕。

基本使用說明:

1)  因為翻糖容易沾黏污物,故使用多趣翻糖前,應先清潔所有工具以及工作檯面並且保持乾爽和乾淨。操作前, 請先將手部消毒,避免穿著毛衣及亮片易掉落之服裝。

2)  在工作檯上及所有工具上輕灑糖霜粉(又稱糖粉)以預防沾黏。

3)  取出翻糖,切取所需之用量。由於翻糖質地柔軟取出後容易乾燥硬化, 若不立即使用, 應將它覆蓋以保鮮膜包裏後,再放回原包裝,並密封。

4)  以手揉作翻糖至可進行的質地, 若翻糖呈粘性時,可灑入糖粉再進行揉揑。

5)  依所要塑形或運作的項目來決定翻糖可進行之質地狀態;倘若為覆蓋蛋糕表面,須確認所滾拉出的翻糖可從工作台上移動;若呈現過軟或黏性,揉捏同時可均勻灑些糖粉在上面,以分次少許輕灑直至可進行。

6)  若翻糖呈乾燥或產生小淚滴(太多糖粉或暴露於空氣中時間過長),可加入少量的純植物起酥油,再徹底揉揑來增加柔軟性。

著色作業:

1)  揉作翻糖直至柔軟後,塑成球團狀。緊記著色翻糖時,需同一時間上色,否則著色時間不同而導致呈現落差。

2)  以牙籤添加食用色素在翻糖球的表面分佈沾上數點。

3)  著色時,為了避免手弄髒,建議使用食物安全手套,再將食用色素揉作至翻糖球。既使使用淺色色素時,也請緊記這一點。

4)  分次添加少許食用色素,直至想要的狀態。

5)  繼續揉揑翻糖直至顏色完全混合均勻。

使其乾燥或堅固:

進行翻糖塑形時,理想的質地或降低乾燥硬化是必要的。因此建議使用天然“特拉加康斯樹膠”莫過於合成的替代品如TYLOSE或CMC。特拉加康斯樹膠無味粉末,由中東的天然植物汁液所焠取製成。經實驗證明根據氣候的不同,翻糖與特拉加康斯樹膠有著最佳的工作比例。建議先以1小匙特拉加康斯樹膠加入250克翻糖最大比例操作。翻糖塑形前,先將特拉加康斯樹膠揉作至翻糖後再進行著色(參見上述說明),並放置隔夜助效(不得超過12小時,否則會呈過硬)。

保存說明:

保存至密閉容器中陰涼乾燥處(低於26℃)避免陽光直射。開封後,將剩餘尚未使用的翻糖以保鮮膜包裹並放入密閉容器中。請勿將翻糖放入冰箱冷藏保存,容易造成水氣凝結而受潮。

成份:

糖、乳脂、奶油、吉利丁、純香草精、玉米糖漿、甘油、鹽、棕櫚油、棉花子油、二氧化鈦、甘油基乳酯脂肪酸、大豆卵磷脂、巧克力香料等。

飲食選擇:

為了最佳可操作性,多趣正宗翻糖含有吉利丁,因此為非素食。相同地,我們也使用純香草精和進口白色食品色素來增加翻糖色澤;素食或天然香草非白色翻糖種類, 可另依訂單製作,了解更多詳情請來信info@duchess-kitchen.com 詢問聯繫。

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Duchess Kitchen Rolled Fondant Tips!

DK ready-to-use rolled fondant (also known as ‘fondant icing’ or ‘pettinice’ in the UK) is hand-made in Taiwan with quality ingredients including real imported cream and butter. With a delightful, creamy taste, our rolled fondant is suitable for most types of sugar decoration and can be rolled out to a thin smooth finish to cover cakes.

Basic Usage Instructions:

1)       Before working with DK rolled fondant, clean and thoroughly dry the work surface and all tools. Rolled fondant picks up dirt easily; be sure hands are clean when handling it and avoid wearing clothing with fur, sequins or sparkles while working with it.

2)       To prevent sticking, lightly dust the smooth work surface and tools with icing sugar (also known as confectioners’ sugar).

3)       Remove rolled fondant from packaging and slice off amount to be used. As rolled fondant dries out quickly, remember when not using it, keep it covered and wrap up excess rolled fondant in plastic wrap, put back in original packaging and place in airtight container.

4)       Knead rolled fondant on work surface until it is a workable consistency. If rolled fondant is sticky, knead in a little icing sugar.

5)       Once rolled fondant is a workable consistency, depending on the project, start to shape or roll it out. If rolling it out to cover a cake, remember to lift and move while rolling to keep the rolled fondant from sticking to your work surface. If rolled fondant becomes too soft or sticky, while kneading, evenly dust icing sugar on top, a bit at a time, until it is workable.

6)       If rolled fondant becomes dry or there are small tears (too much icing sugar or exposed to air for too long), increase pliability by adding a small amount of solid vegetable shortening and kneading it in thoroughly.

Adding Colour:

1)       Knead the plain rolled fondant until it is soft and pliable. Shape the rolled fondant into a ball. Remember to tint the entire amount of rolled fondant you need at one time as colour matching different batches later is difficult.

2)       Using a toothpick, add dots of food colouring in several spots over the surface of the ball.

3)       Knead the food colouring into your rolled fondant ball. To avoid staining your hands, we suggest using food-safe gloves while tinting. Please also keep this in mind when working on light-coloured work surfaces.

4)       Add just a little food colouring at a time, until you arrive at the shade that you want.

5)       Continue kneading the rolled fondant until the colour is evenly blended in.

To Dry or Harden:

When modeling with rolled fondant, you may want to harden or dry the rolled fondant further to minimize wilting. At DK, we recommend the use of natural ‘gum tragacanth’ rather than synthetic substitutes like Tylose or CMC. Gum tragacanth is a natural, tasteless powder that is derived from the sap of a plant in the Middle East.

Depending on the weather, experiment to determine the best working ratio of rolled fondant to gum tragacanth. It is recommended to start with a max ratio of 1 teaspoon of gum tragacanth to 250g of rolled fondant. Before shaping rolled fondant, knead gum tragacanth in, add any colouring (see instructions above) and let it set overnight to take effect (no more than 12 hours or it may become too hard).

Storage Instructions:

Store in a cool, dry location (less than 26°C), out of direct sunlight. After opening, please make sure you wrap all remaining rolled fondant in plastic wrap and place in an airtight container. Do NOT store rolled fondant in the refrigerator as it will cause condensation.

Ingredients:

Sugar, Cream, Butter, Gelatin, Vanilla Extract, Corn Syrup, Glycerin, Salt, Palm Oil, Cottonseed Oil, Titanium Dioxide, Glygerol Lacto Esters of Fatty Acids, Soy Lecithin, Chocolate Flavour

Dietary Options:

For better workability, classic DK rolled fondant contains gelatin and is therefore not vegetarian. Similarly, clear vanilla extract and imported UK white food colour are used to make DK classic rolled fondant a brighter white. Vegetarian or natural vanilla off-white rolled fondant versions are available by custom order. Please contact info@duchess-kitchen.com for more details.

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