多趣廚房 Shop Location 交通指南

Duchess Kitchen Limited

多趣廚房

NEW! 台灣台北市104中山區吉林路456巷10號

10 Jilin Road, Lane 456,
Zhongshan District, Taipei City 104, Taiwan (R.O.C.)

營業時間 / NEW Store Hours

週一至週五 (門市銷售時間) 9:00~18:00 Mon-Fri
週末及國定假日休息 Weekend & PH Closed

Tel: +886 2 2578 7638
Fax: +886 2 6602 2082

info@duchess-kitchen.com

好友人數

掃瞄條碼即可加入多趣LINE線上客服!!

Add us to LINE by scanning the QR barcode above!!

多趣食譜: 手作天然甜煉乳 Homemade Sweet Condensed Milk Recipe!

手作天然甜煉乳
English Version Below

記憶中淋上厚厚的甜煉乳、咬下蓬鬆、金黃色土司的美好童年滋味,令人難以忘懷。而雖然市售甜煉乳很普遍,但其實在家即可簡易、快速自製出無添加任何穩定劑或防腐劑的純天然煉乳。現在就跟著以下食譜手作美味的土司淋醬、烤麵包佐料,甚至可代替牛奶和糖添加至咖啡或茶來增加風味,馬上享受那道回憶的午後絶對甜點!

份量:1杯

成份:
全脂牛奶* 1½杯
砂糖* 半杯
純香草精* ¼小匙(依個人口味決定)
註: 材料量杯計量為美式量杯250ml,並非日製量杯200ml。

作法:

1)把牛奶和糖放在一個小型鍋裡進行混合攪拌,並且留意牛奶在鍋裏未加熱前的容量。

2)以中火加熱牛奶和糖至產生熱氣後,立即轉小火煮約2小時直至略呈濃稠狀。

3)當牛奶在鍋裏的容量減少約一半時,再依個人口味拌入香草精,待完全冷卻。

4)待煉乳完全冷卻後會變濃稠,再倒入一個乾淨、乾燥的密閉玻璃容器中,並冷藏儲存可長達約2週。

烘焙小法寶:雖然此食譜所製作出的煉乳並非像市售般的濃稠,但含有相同的甜味及奶味。加入香草精則更能增添乳品風味的小密訣哦!

文章轉載自 Stephanie Le網站食譜

多趣廚房提供下列零售烘焙材料:

  1. 美國進口純香草精
  2. 各式量杯量匙
  3. 各式密封瓶(附蓋)

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 Natural Homemade Sweetened Condensed Milk

Many people have fond childhood memories of eating fluffy, golden toast drizzled with thick, sweet condensed milk. It is the perfect afternoon treat that you can make quickly and easily.

While you can buy sweetened condensed milk, it is easy to make your own without any stabilizers or preservatives. The recipe below is perfect for drizzling on toast, baking or even adding to your coffee or tea in lieu of milk and sugar.

Serving Portion: 1 Cup

Ingredients:

1 ½ cups        Whole Milk
½ cup             Granulated Sugar
¼ tsp               Vanilla Extract (optional)

Instructions:

1)    In a small saucepan, mix together the milk and sugar. Note where the milk reaches in the saucepan.

2)    Heat up the milk and sugar over medium heat until it is just steaming then lower the heat and simmer for 2 hours or until the mixture has thickened slightly.

3)    When the mixture has reduced by about half, stir in the vanilla extract if desired. Let the mixture cool completely.

4)    The condensed milk will thicken as it cools. Pour the condensed milk into a clean, dry airtight glass container and store in the fridge for up to 2 weeks.

NOTE: Please note that this recipe is not as thick as commercial condensed milk but it will have the same sweet, milky flavour. The addition of vanilla adds an extra hint of creaminess.

Source: Adapted from recipe by Stephanie Le

Visit us at Duchess Kitchen to purchase your ingredients!

  • Imported Vanilla Extract
  • Quality Measuring Cups and Spoons
  • Quality Glass Jars

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好物推蔫✯ CAI 泰勒粉 Tylose Powder In-Store!

CAI 泰勒粉, 品質穩定、適用於添加翻糖且快速滲透, 相較於其它品牌更具扺抗高溼度功效!!

【產品特色】

  • 可代替黃蓍膠
  • 具CK Tylose產品之相同性功能
  • 純白色操作容易
  • 容量2盎司
  • 由Kashrut委員會認證
  • 100% Made in USA

【使用方法】

添加1-2小匙泰勒粉至1磅翻糖, 如翻糖含低濕度添加少量; 若具高濕度則需添加更多泰勒粉。加以推揉後, 擺置隔夜使用可獲得最佳效果; 必要時, 也可立即使用。同時, 泰勒粉也是一種食用液態膠, 可協助翻糖裝飾或者覆蓋蛋糕的最佳詮釋者。

*此商品已上架, 歡迎門市參觀選購!!*

New product in store: high humidity CAI Tylose! It is for use with rolled fondant in hot, muggy climates. It is more effective than other brands of tylose against heat/humidity. This product can also be used in place of Gum Tragacanth in gumpaste or rolled fondant in the exact same proportions.  This will give you a gumpaste or rolled fondant that is bright white and very easy to work with. Weight-2 ounces.  Certified Kosher.

In high humidity, knead it in and let it rest overnight before using for best results.  It can be used immediately, if necessary.  Tylose also makes a wonderful edible liquid glue to attach fondant decorations and pearls to the sides of a fondant covered cake.

Please click HERE for a map and store hours!

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多釆多姿美藝精選: 07/23 DIY Workshop Photos!

The passion will always reside here, in the heart of Duchess Kitchen.

手繪精緻結合工藝品味, 美麗色彩豐富甜點樂趣, 集思創作佳藝所成就出美輪美奐之糖霜藝廊!

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07/23 基礎餅乾與糖霜彩繪 DIY Sugar Cookies

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每週限量特惠✈日本 CAKELAND 活動式派盤組 Pie Tarts!

日本 Cakeland 進口派盤組, 經典甜美菊花邊造型, 方型長型均特惠八折, 多趣一夏來店驚喜不斷!!

  • 活動式底盤拆卸容易
  • 導熱性佳, 節省烘焙時間
  • 型號:方型 No.906 長型No.907
  • 材質:鋼(鍍鉻)
  • 尺寸: 方型 208*208*25mm 長型 99*247*23mm
  • 表面電鍍處理
  • 日本原裝進口

*點選本週新品上架, 歡迎來店參觀選購!!

Weekly Summer Specials! Save 20% on imported CAKELAND Pie Tarts – rectangle & square. They are perfect for all of your baking and party needs. While supplies last! Please click HERE for a map and store hours!

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元氣烘焙♞ 天然原味榛果 Natural Raw Hazelnuts!

自然風味整顆榛果, 顆顆飽滿保留真實原味, 不管自製榛果醬或加入烘焙, 健康元氣樂活百分百!!

  • 新鮮香脆順口
  • 富含多種營養素&維生素
  • 幫助人體脂肪性維生素吸收
  • 具開胃、益氣力功效
  • 保健零食或加入烘焙、飲品等製作

*自製榛果醬食譜&快速去皮小法寶請點選!! 相關課程介紹: 08/10 巧克力榛果戚風蛋糕*

New product in store! Natural Raw Hazelnuts. They are a powerful source of Vitamin E and a great healthy ingredient. High in protein and low in fat, they are perfect for snacking, cooking and baking.

*Please click HERE for a recipe of Homemade Nutella and check our new nutella DIY event 08/10 Chocolate Nutella Chiffon Cake

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每週限量特惠✈日本圓形蛋糕模 Japanese Round Cake Pan!

日本進口大型圓型蛋糕模, 本週來店限量優惠回饋, 結帳馬上享8折, 門市數量有限、快來挖寶哦!!

  • 可拆卸式烤模
  • 不銹鋼材質
  • 大尺寸: 210x79mm
  • 品號: NO.157
  • 日本製造進口

【注意事項】

1) 初次使用前請先以海綿與中性洗劑洗淨
2) 洗淨後請把水滴擦乾並保持乾燥
3) 請勿使用堅硬刷子清潔

*點選本週新品上架, 歡迎來店參觀選購!!

Weekly Specials! Save 20% on imported Japanese Round Cake Pan- large while supplies last! Please click HERE for a map and store hours!

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多趣食譜: 班傑明富蘭克林調酒 Benjamin Franklin’s Milk Punch!

班傑明富蘭克林調酒
English Version Below

近年來,調酒文化已從美國風靡至台灣無所不在,而將這充滿多樣風情的混合飲品帶入在家用廚房,值得一提的便是創造神奇“milk washing”的元祖班傑明富蘭克林。此食譜融合白蘭地以美妙的方式來詮釋牛奶的澄清柔和,更能享受圓潤滑膩般的順口!

份量:12-14杯

成份:
白蘭地* 6杯
檸檬* 11顆
檸檬汁* 2杯
水* 4杯
砂糖* ¾ 杯
肉荳蔻(完整)*1(另準備其它肉荳蔻為裝飾用)
全脂牛奶* 3杯
註: 材料量杯計量為美式量杯250ml,並非日製量杯200ml。

作法:

1)先將所有11顆檸檬以削皮器除去黃色部分的果皮,把檸檬皮放入白蘭地在室溫下浸泡約24小時。擠出約兩杯的檸檬汁(約5或6顆檸檬)後,擺在冰箱待用。

2)把浸泡在白蘭地的檸檬皮過濾丟棄檸檬果皮,加入檸檬汁、水、糖和新鮮磨碎的肉荳蔻進行均勻攪拌。

3)把牛奶放入鍋裡以中火加熱,避免燒焦。待牛奶具熱度時,熄火再慢慢的拌入白蘭地混合物中,立即形成凝乳。靜置約5分鐘後輕輕地攪拌,再次靜置約20分鐘後,再輕輕攪拌,最後靜置約1.5小時,無需再攪拌。

4)以一個紗布袋或咖啡濾紙來過濾牛奶固體物,過程中需分次進行,必且當咖啡濾紙佈滿凝乳時需馬上更換;而紗布袋則需清洗後再繼續過濾。

5)飲用前先放入冰箱冷藏,最佳的飲用狀態則以冰涼上桌(非結冰,因為會被水稀釋),並搭配新鮮磨碎的肉荳蔻裝飾即可。

*烘焙小法寶:使用Microplane 專業刨刀方便只去除黃色果皮而非白色帶苦味部分。

文章轉載自 Jill Paradis網站食譜

多趣廚房提供下列零售烘焙材料:

  1. Microplane 專業刨刀
  2. 進口頂級INDIA TREE 整顆肉荳蔻
  3. 各式量杯量匙
  4. 各款過篩工具

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Benjamin Franklin’s Milk Punch

In recent years, mixology has been all the rage everywhere from the US to Taiwan. But there is a lot of kitchen science involved in mixing drinks. And who better to teach us about the magic of “milk washing” than one of the founding fathers, Benjamin Franklin. This milk punch recipe is a wonderful way to enjoy a light brandy punch that is magically clarified with milk for a softer, creamy roundness.

Serving: 12-14 Cups

Ingredients:

  • 6 cups brandy
  • 11 lemons
  • 2 cups lemon juice
  • 4 cups water
  • ¾ cup granulated sugar
  • 1 whole nutmeg + extra nutmeg for garnish
  • 3 cups whole milk

Instructions:

1. Remove peel from all 11 lemons with a vegetable peeler, taking care to remove only the yellow part of the rind. Add lemon peel to brandy and steep for 24 hours. Juice lemons until you have 2 cups of lemon juice (about 5 or 6 lemons). Reserve lemon juice in refrigerator until needed. Using a microplane will ensure you get only zest and not the bitter white portion underneath.

2. When lemon peels have steeped 24 hours at room temperature, strain brandy and discard lemon peel. Add lemon juice, water, sugar and freshly grated nutmeg to brandy and stir well.

3. Heat milk in large pot over medium heat, taking care not to burn or scorch it. When milk is hot, turn off heat and slowly add in brandy mixture. Curds will form immediately. Let mixture sit 5 minutes, then gently stir. Let sit another 20 minutes, stir gently, and then allow mixture to sit for another 1.5 hours, undisturbed. Strain out and discard the milk solids, and what you’re left with is pure smooth goodness.

4. Strain punch through a cheesecloth bag or large coffee filter. If using a coffee filter or cheesecloth bag, the straining process may need to be done in multiple batches. The coffee filter should be discarded and replaced when it becomes full of curd; the cloth bag should be washed between batches as needed.

5. Refrigerate punch until ready to serve. Punch should be served very well chilled (but not over ice, as it has already been diluted with water) and garnished with freshly grated nutmeg.

Source: Adapted from recipe by Jill Paradiso

Visit us at Duchess Kitchen to purchase your ingredients!

  • Microplane Zester
  • INDIA TREE Nutmeg
  • Quality Measuring Cups and Spoons
  • Quality Sifters

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搶新貨◕‿◕ 直摘鮮果乾 Natural Dried Fruits!

國產直摘天然大湖草莓果乾、聖女蕃茄果乾, 自然成分無負擔, 原始風味更添甜品滋味!!

  • 嚴選當季盛產草莓與蕃茄
  • 嚴格品質把關
  • 無添加人工香料與化學成分
  • 保留原始風味、顆粒分明
  • 可直接食用、添加至甜點製作等

*每週限量優惠活動同步歡慶中, 小資點選省!!

New product in store! Natural dried strawberries and tomatoes. Made from domestic; maintain all of their vital nutrients and vibrant flavor. They are perfect in oatmeal or in compotes to serve over ice cream and pound cake.

  • 100%  dried strawberries and tomatoes
  • Healthy snacks, perfect for baking
  • Artificial flavor free

*Please click Here for weekly specials!
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美味大賞手作特輯: 07/04 DIY Workshop Photos!

This is an authentic lemon cake which improves in taste over time!

手工調製黃金綿密比例, 再奢侈淋上厚厚一層的酸甜糖霜, 濃郁而不失疏淡, 清爽而不失熱烈口感, 完美甜品的最佳演譯者!

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07/04 老奶奶檸檬蛋糕 DIY Lemon Cake

Upcoming Workshops!

07/25 夏日風情芒果派 DIY Summer Mango Pie

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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多趣食譜: 粉紅檸檬水 Pink Lemonade!

粉紅檸檬水
English Version Below

夢幻綺纚般的粉紅檸檬水,天然檸果所散發出的芬芳令人陶醉。在這盛夏炙熱季節裏,不僅營造繽粉色彩氣氛,絶對是無法取代的清涼聖品!

份量:4 – 4 ¼ 杯

成份:

冷水* 3杯
砂糖(分別準備)* ¼ 杯 + 1大匙
覆盆子、黑莓和草莓(切片,建議新鮮)* 1杯
檸檬汁(約使用4-6顆檸檬,取決於大小)* 1杯
*註: 材料量杯計量為美式量杯250ml,並非日製量杯200ml。

作法:

1)準備一個1公升的玻璃瓶,將水和1/4杯砂糖放入攪拌或充分搖晃幾次。放置在冰箱進行冷藏與融化,此時可準備其他配料。

2)把所有的莓果和剩下的1大匙糖放入另一個碗中混合,靜置約10分鐘,待莓果顏色與果汁充分流出。

3)以攪拌器混合打勻莓果和糖約一分鐘至完全呈泥狀。

4)完成的果泥大約有1/4杯;倘若想要檸檬水中無任何果籽,可使用濾網過濾果泥。

5)從冰箱中取出糖水玻璃瓶;如果糖還沒有完全溶解,再進行幾次攪拌。

6)拌入果泥至檸檬汁中;檸檬水的顏色將取決於所使用莓果的種類,經典的粉紅色調,使用1大匙黑莓果漿、2大匙覆盆子果漿或4大匙(或全部)草莓果漿所製成。剩餘的果漿可搭配放在優格上使用,或使用於下回的檸檬水。

7)最後,再進行攪拌水瓶或均勻搖晃,並立即飲用或冷藏即可。

文章轉載自 Smitten Kitchen網站食譜

 多趣廚房提供下列零售烘焙材料:

  1. 法國進口LES VERGERS BOIRON 覆盆子果粒
  2. 法國進口LES VERGERS BOIRON 藍莓果粒
  3. 法國進口LES VERGERS BOIRON 草莓果粒
  4. 英國品牌Kenwood 手持式攪拌器
  5. 各式攪拌碗

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Pink Lemonade

 

Serving: 4 to 4 1/4 cups

Ingredients:

3 cups cold water
1/4 cup + 1 tbsp granulated sugar, separated
1 cup raspberries, blackberries or sliced strawberries (ideally fresh)
1 cup lemon juice (from 4 to 6 lemons, depending on size)

Instructions:

1) In a 1-liter carafe, combine water and 1/4 cup granulated sugar and stir it vigourously or shake it several times. Set this aside in the fridge to chill and dissolve while you prepare the other ingredients.

2) In a separate bowl, combine your berry of choice with the remaining tablespoon of sugar; it’s best to let the berries sit with the sugar for 10 minutes to get the color and juices flowing.

3) Blend the berries and sugar with a mixer until they are fully pureed, and then a minute longer.

4) Press the pureed berries through a fine-mesh strainer if you prefer your lemonade without seeds.  You should have a generous 1/4 cup of puree.

5) Remove sugar water carafe from the fridge. If the sugar hasn’t fully dissolved, give it a few more shakes or quick stirs and it will.

6) Add the lemon juice and the berry puree. Remember that the final colour will depend on which berry you use and if you mix them. For a classic pink hue, use 1 tablespoon of blackberry puree, 2 tablespoons raspberry puree or 4 tablespoons (or all) of the strawberry puree. Any extra berry puree makes an ideal yogurt topping, or can be used for additional batches of pink lemonade.

7) Give the carafe another shake or stir, and drink right away or chill before serving.

Source: Adapted from recipe by Smitten Kitchen

Visit us at Duchess Kitchen to purchase your ingredients!

  • Imported France Les vergers Boiron 100% natural frozen fruit
  • UK Kenwood hand mixer
  • Quality Mixing Bowls

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