Category Archive: 使用說明 Instructions

多趣小法寶:食用色素裝飾技巧 How to Work With Edible Paint!

食用色素裝飾技巧
English Version Below

是否曾想過餅乾裝飾也可以增添彩光或鍍金?或珍珠亮光!利用可食用珠光著色粉便可達到想要的成果,可用於裝飾餅乾、杯子蛋糕和蛋糕等。可加入與奶油蛋白霜混合使用,但其最好的操作方式則用於皇家糖霜、翻糖或巧克力著色。

多趣廚房提供來自英國生產100%可食用Rainbow Dust食用色粉12款最新流行色彩。

成份和工具

食用色粉
伏特加酒
乾淨的糕點刷或水彩刷(因考量食品安全故較推薦天然毛鬃)
小瓷碟或玻璃碟(一般家中的醬料小碟)

作法:

  1. 將½小匙的食用色粉放入小瓷碟裏。
  2. 加入2滴伏特加後輕輕地拌勻。
  3. 分次以數滴持續添加伏特加,並且同時輕輕地攪拌至所想要的質地。請留意,倘若加過多的液體,則會導致色彩裝飾暈染溢出造成凌亂;反之,加過少的液體,則會造成裝飾呈厚重。由一個簡單的方向思考便可得知,好比指甲油般的質地!
  4. 需仔細小心地使用水彩刷來上色。
  5. 需塗上幾層後才可達到色彩均勻分佈具不透明度。見以下圖像相較便可得知其不同,(左側)屬多數塗層之結果;(右側)則屬單一塗層。
  6. 待乾至少約30分鐘。完成後,便成為你的炫燿品!

*貼心小法寶:

  • 因酒精具迅速蒸發之特性,不會溶解糖霜著色,故使用它與食用色粉來調色;但也因如此,為了保持完美的質地,操作時需增加更多的酒精。
  • 可直接在光滑的表面畫上和點綴裝飾。當試圖想要較深的色彩處理如金色,此時需先上底色。例如,以棕色的糖霜為底色,即使上金色時而遺漏了某一部分,此時底色棕色則有所幫助並不太明顯看出。
  • 由於食用色粉價位較高,在完成後可讓酒精自行在小碟中揮發,直至整體色彩乾燥;待下回操作需要相同的顏色時,只需再次添加酒精或亮粉。基於安全衛生的考量,必須將小瓷碟乾淨的保存在密封的容器中即可。

文章轉載自 SweetSugarBelle網站


多趣廚房提供下列零售烘焙材料
:

  1. 英國進口Rainbow Dust 100% 食用色粉系列
  2. 英國進口Sugarflair 100%食用色粉
  3. 各式糕點刷

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How to Work with Edible Paint!

Have you ever wondered how to add lustre or metallic gilding to your cookies? Pearl dust! This is an edible pearlized colouring powder that can be used to decorate cookies, cakes and cupcakes. It can be mixed into buttercream but works best when used to paint royal icing, rolled fondant or chocolate.

At DK, we offer 12 popular colours from the Rainbow Dust line of pearl dust that 100% edible and made in the UK.

Tools & Ingredients
Pearl Dust
Vodka
Clean pastry or paint brushes (natural hair bristles are recommended for food safety)
Small ceramic or glass dishes (Asian sauce dishes are perfect)

Instructions

  1. Fill your ceramic or glass dish with ½ a teaspoon of pearl dust.
  2. Add 2 drops of Vodka to the pearl dust and gently mix.
  3. Keep adding alcohol, a few drops at a time while gently stiring, to achieve your preferred consistency of paint. Remember that if you add too much liquid, it will run off of the decoration and create a mess. If you add too little liquid, your paint will be chunky. An easy way to manage this is to think of the best consistency for nail polish!
  4. Very carefully apply the paint on your creations with a brush.
  5. Remember that you may need to apply multiple coats to achieve the level of opacity you require. See the image below for an example of how multiple coatings (left-side) is more opaque compared to single coatings (right-side).
  6. Let the paint dry for at least 30 minutes before handling. Now you can dazzle your family and friends!

Working Tips

* Alcohol is used for painting with pearl dust because it evaporates very quickly and therefore will not dissolve the icing as you are applying the colour. But because alcohol evaporates very quickly, you may need to add more drops as you work to maintain the correct consistency.

* You can paint on smooth surfaces and piped decorations. When trying to achieve darker finishes such as gold, you may want to match the colour of your base. For example, a brown icing base will help gold paint stand out and is less noticeable if you miss a spot.

* Because pearl dust is expensive, when you are done, you may want to consider letting the alcohol evaporate out of your dish until the paint is dry and simply add more alcohol or powder again when you need the same colour again. Just be sure to keep your dishes in a clean, sealed container between uses for hygiene reasons.
Source: Adapted from an article by SweetSugarBelle

Visit us at Duchess Kitchen to purchase your ingredients!

  • Imported UK Rainbow Dust 100% edible Pearl Dust
  • Imported UK Sugarflair 100% Edible Whitening Powder
  • Quality Pastry Brushes 

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8種香料輕鬆料理 Top Grade Seasoning!!

8種香料輕鬆料理
English Version Below

 

1) INDIA TREE 普羅旺斯香料
包括傳統的法式成分 – 百里香、迷迭香、羅勒、馬鬱蘭、香菜、山蘿蔔、龍蒿和薰衣草等。以手揑碎添加至燒烤別有風味,尤其是雞肉、豬肉、羊肉。

  • 拌入橄欖油在燒烤前先刷過,再撒在蔬菜上加以烤制,如蕃薯
  • 添加至香醋滴入新鮮的蔬菜沙拉中
  • 與酸奶和大蒜一起拌入成為美味的羊肉醃製香料
  • 添加至可口的餡餅或蛋餅的餡料中

2) INDIA TREE 甜羅勒:
羅勒被稱為香草之王, 並在義大利、法國南部、西班牙、希臘、北非和中東擁有美食最佳特色。

  • 結合羅勒與現磨的海鹽並撒上新鮮爆米花便成為絕佳口味
  • 與蕃茄汁攪拌成為蔬菜通心粉湯
  • 與大蒜、檸檬和橄欖油相拌滴在海鮮料理中
  • 灑入雞蛋、麵食
  • 與義大利香料混合迷迭香、牛至、和百里香調味成醬汁、沙拉醬、湯和肉汁

3) INDIA TREE 地中海牛至
地中海牛至是野生墨角蘭的通用名稱。聚集來自野生或栽培,  最富有香氣使用狀態首選為乾燥。

  • 可在披薩表面撒上地中海牛至或添加至義大利麵醬提味
  • 與橄欖油、檸檬汁和海鹽混合在烘烤鮭魚前上刷更添風味
  • 添加蒜泥、橄欖油拌勻再滴上白扁豆或蕃茄
  • 在烘烤雞肉中途時,灑上也可與茄子、馬鈴薯或辣椒烘烤

4) INDIA TREE 迷迭香
迷迭香的意思是“大海的露珠”, 生長在整個地中海地區。義大利人充分利用為肉類、雞肉、蔬菜菜調味, 或與奶油製成醬料塗抹在烤魚上以及灑在牛排上使用。

  • 結合迷迭香與其他香料,如百里香和馬鬱蘭便成為經典的普羅旺斯香料
  • 可與橄欖油等香料拌勻為美味的羊肉醃料或義式薄餅麵包醬料
  • 全雞烘烤前均勻抹上更具風味
  • 集中以紗布成香料袋加入檸檬水即可為清涼夏季飲料

5) INDIA TREE 達爾馬提亞鼠尾草
在土耳其、阿爾巴尼亞和達爾馬提亞沿克羅地亞海岸大量產出。其“達爾馬提亞”意味著最好的品質, 而並非出產地。

  • 義大利人家常使用在肉類菜餚和義大利麵醬汁
  • 在英國和北美添加至豬肉、牛肉麵包餡為著名的成分
  • 最佳保存方式整體保持乾燥或必要性加以磨碎

6) INDIA TREE 丁香
丁香為乾燥, 未開的花蕾。原產自香料群島摩鹿加桃金孃科的常綠喬木, 其名源自拉丁語中的釘子”clavus”。 INDIA TREE 丁香取自手工採摘時依然呈現綠色、飽滿、整顆與豐富的油脂狀態下, 故為最優質。

  • 加入丁香至烘烤蘋果或桃子或季節食譜南瓜派、火腿、蕃薯美食
  • 加至肉類,如羊肉和牛肉與蔬菜等提味

7) INDIA TREE 肉荳蔻
肉荳蔻為常綠喬木上似梅花般的果實,  原產於班達群島。現今最優質的肉荳蔻幾乎來自於西印度群島; 在殖民時期的美國, 肉荳蔻通用為最喜愛的香料。通常較為昂貴, 因此往往會加以緞帶或金帶裝飾作為饋贈的禮物。同時也成為攜帶式“鼻煙”盒子作為奢侈品的指標。

  • 現磨肉荳蔻不僅可作為烘焙香料,也可添加至蔬菜、肉類和奶酪菜餚
  • 添加至蘋果酒和蛋酒或撒在熱巧克力和咖啡中
  • 磨碎肉荳蔻揑撒至義大利麵白醬、奶油烤菜和舒芙蕾中使用
  • 拌入馬鈴薯湯、並融合洋蔥、義大利乾酪、鼠尾草成為冬季南瓜餡
  • 添加至香梨、杏仁蛋糕或炸香蕉等甜品

8) INDIA TREE 百里香
百里香是薄荷類的常綠矮灌木,  原產於希臘和地中海。其綠葉散發出溫暖、辛辣的香味, 可為任何的菜餚增其美味。百里香可與其他香草融合, 並能持久且可緩慢的烹調。

  • 攪拌至肉類或蔬菜類燉煮
  • 添加至秋葵或什錦飯
  • 與大蒜、羅勒、牛至結合至甜美的番茄醬汁
  • 與其他香草拌橄欖油後為清爽的夏季沙拉醬

*以上INDIA TREE 相關產品系列門市已上架, 歡迎參觀選購!請參考 連結 本店交通指南及營業時間!!*

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8 Varieties of Seasoning – Now In-Store!

INDIA TREE Herbes de Provence
INDIA TREE Herbes de Provence includes the traditional French ingredients–thyme, rosemary, basil, marjoram, parsley, chervil, tarragon, and lavender. Keep it on hand at all times to add a country flavor to grilled or roasted meats, especially chicken, rabbit, pork, and lamb. Use it with olive oil to create a rub for chicken before roasting; sprinkle it over roasted vegetables, such as sweet potatoes; add it to a vinaigrette and drizzle it over a fresh green salad; blend it with yogurt and garlic for a flavorful lamb marinade; add a dash to the filling of a savory tart or quiche.

INDIA TREE SWEET Basil
Basil is known as the king of herbs. It features in the cuisines of Italy, southern France, Spain, Greece, North Africa and the Middle East. Combine INDIA TREE Basil with freshly ground sea salt and sprinkle over freshly popped popcorn; stir into tomato sauce, and your favorite Minestrone soup; combine with garlic, lemon, and olive oil to drizzle over seafood; sprinkle into egg or pasta dishes; include in an Italian herb blend with rosemary, oregano, and thyme to flavor sauces, salad dressings, soups, and meats.

INDIA TREE Mediterranean Oregano
Mediterranean Oregano is the common name for wild marjoram. Whether gathered from the wild or cultivated, it is one of the most pungent of herbs often preferred in its dried state.  Sprinkle INDIA TREE Mediterranean Oregano over your pizza; Add it to your pasta sauce; blend it with olive oil, lemon juice, and sea salt to brush over a salmon prior to baking; add it to crushed garlic, mix it with olive oil, and drizzle it over white beans and tomatoes; sprinkle it over lemon-marinated chicken mid-way through baking; Toss it with eggplant, potatoes, or peppers prior to roasting.

INDIA TREE Rosemary
Rosemary means “dew of of the sea.” The plant grows throughout the Mediterranean area. The Italians make the best use of it as a flavoring for meat and chicken, in vegetable dishes, sprinkled over steak and basted with butter over grilled fish.  Combine INDIA TREE Rosemary with other herbs such as thyme and marjoram for a classic Herbes de Provence; mix it with olive oil and other herbs for a savory lamb marinade; mix into your favorite recipe for focaccia bread; sprinkle over a whole chicken before roasting; gather it up in a square of cheesecloth and steep it in lemonade for a refreshing summertime drink.

INDIA TREE Dalmatian Sage
Sage is grown commercially in Turkey, Albania, and Dalmatia along the Croatian coast. The term ‘Dalmatian’ has come to mean the best grade of commercially grown sage, rather than the region of its origin. Italians use sage in meat dishes and in sauces for pasta. In England and North America, it is a well-known ingredient in bread stuffings for pork, poultry, and veal. Sage dries well and is best stored whole and ground or crushed as needed.

INDIA TREE Cloves
Cloves are the dried, unopened flower buds of an evergreen tree of the myrtle family, originating in the Moluccas, the fabled Spice Islands. They derive their name from clavus, the Latin word for “nail.” INDIA TREE cloves are premium quality–hand-picked when still green, plump, whole and rich in volatile oils. Add INDIA TREE Hand-picked Cloves to baked apples or peaches; use them in holiday recipes for pumpkin pie, glazed ham, and sweet potato dishes; try them with meats such as lamb and beef, as well as with vegetable dishes.

INDIA TREE Nutmeg
Nutmegs are the seed pits of a plum-like fruit growing on a large evergreen tree native to the Banda Islands. Today the best quality nutmeg comes from the West Indies. In colonial America, nutmeg was a favorite spice. Nutmegs were costly and often gilded and ribboned and given as gifts. Ladies and gentlemen carried them about in “snuff” boxes as a sign of luxury. Use freshly ground INDIA TREE Nutmeg not only as a baking spice, but to flavor vegetables, meat, and cheese dishes; add it to mulled cider and eggnog; use it to top hot chocolate and espresso drinks; add a pinch of grated nutmeg to béchamel sauce for use in pasta dishes, gratins, and soufflès; use it to season potato soup; combine it with onion, ricotta cheese, and sage in a winter squash filling for tortellini; use it to flavor such desserts as pear and almond cake or fried bananas.

INDIA TREE THYME        
Thyme is a low-growing evergreen shrub of the mint family. It is a native to Greece and the Mediterranean. Its small green leaves emit a warm, peppery fragrance that enhances almost any savory dish. Thyme blends well with other herbs and can withstand long, slow cooking. Stir into a meat or vegetable stew; add to gumbo or jambalaya; combine with garlic, basil, and oregano in a luscious tomato sauce; shake together with other herbs in olive oil for drizzling over a summer salad.

*Please visit us to see our INDIA TREE quality ingredients section for your healthy homemade baking! Click HERE for a map and store hours!

多趣食譜:皇家糖霜製作 How to Make Royal Icing!

皇家糖霜製作
English Version Below

材料:

義大利蛋白霜* 85 克
糖粉* 500克
塔塔粉* ½ 小匙
水* 100ml

作法:

  1. 將蛋白霜、塔塔粉和水倒入攪拌缸靜置10分鐘,用打蛋器攪拌至微微發泡。
  2. 接著倒入一杯糖粉,先以低速攪打均勻。
  3. 陸續加入剩餘的糖粉,中間可調至中速攪打2分鐘,最後以低速攪打2分鐘。(此糖霜屬於軟質糖霜,可加入適量冷白開水調成流動性糖霜[Flooded Icing],適合製作糖霜餅乾等。)
  4. 可酌量多加100g~250g糖粉打發至硬性。(此糖霜屬於硬性糖霜,適合製作婚禮蛋糕裝飾或翻糖表面裝飾。)
  5. 打發完成的糖霜具有光滑及彈性。
  6. 放入可密封容器,表層以保鮮膜覆蓋,常温置放2~3天,勿放入冰箱冷藏,以避免增加水氣。

多趣廚房提供下列零售烘焙材料:

  1. 義大利進口蛋白霜
  2. 優質糖粉
  3. 蛋糕專用塔塔粉

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 How to Make Royal Icing

Ingredients:

85g            Italian Meringue
500g          Icing Sugar, sifted
½ tspn      Cream of Tartar
100ml        Water

Instructions:

1) Place Italian Meringue, cream of tartar and water into the mixing bowl, let sit for 10 minutes, and then stir with a whisk until light bubbles form.

2) Add 1 cup of icing sugar and mix on low until combined.

3) Add the remaining icing sugar gradually. Mix for 2 minutes at medium speed, finally beating at low speed for 2 minutes. (To achieve “flooded icing” consistency, start with stiff icing and add a couple of tablespoons of water at a time. “Flooded icing” is often used to give decorated cookies a smooth, satin-like finish.

4) To achieve a stiffer consistency, gradually add more icing sugar 100g ~ 250g., mixing as you go. Stiff royal icing is often used for wedding cake decoration or fondant surface decoration.

5) After whipping, icing should be smooth and pliable.

6) You may store at room temperature for 1 week. Wrap Royal Icing in plastic wrap and place in an airtight container. Do NOT store in the refrigerator as it will cause condensation.

Visit us at Duchess Kitchen to purchase your ingredients!

  • Imported Italian Meringue
  • Quality Icing Sugar
  • Quality Cream of Tartar

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多趣翻糖使用妙招 Duchess Kitchen Rolled Fondant Tips!

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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多趣LINE官方帳號 On-Line!!

為提供多友們更快速傳遞門市活動、產品、課程等訊息, 多趣廚房LINE官方帳號正式啟動, 即日起只要加入好友, 所有第一手優惠訊息、課程相關提問、以及更多活動參加, 馬上LINE給您哦!

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健康路跑、甜蜜加分 Sweets Run!

2014 Sweet Run甜蜜路跑盛會, 多趣廚房榮幸受邀成為《Sweets Coach甜蜜訓練班》合作夥伴。第一場訓練課程將於9/13開跑, 由甜點達人Pepo老師精心教授製作, 英式經典下午茶-司康。運動後身體的基礎代謝率普徧提升,  此時享受適度的甜品, 有助於熱量的消耗, 讓您輕鬆沒負擔! 一場結合甜品與運動的愛心活動, 參與公益同時也能品嚐甜蜜樂趣, 多趣邀您一起共襄盛舉!!

活動官網介紹 http://www.sweetsrun.com.tw/taipei/

甜蜜訓練班Sweets Coach報名簡章 http://www.sweetsrun.com.tw/taipei/?p=1394

台北場報名點選 http://bit.ly/1qzmSmM

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多趣宅配 So Easy!

酷熱夏天不想滿身大汗到處購物?? 多趣提供您更多元、方便的選擇,  只要一通電話訂購, 宅配到家服務, 各式各樣烘培用品馬上寄給您, 不限金額運費自付, 心動了嗎? 趕快撥打詢問熱線 02-2578 7638, 或email來信訂購至電子信箱 info@duchess-kitchen.com 專人為您服務!!

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暑期最新師資陣容!News Update!

多趣廚房的鑽石師資陣容又增加一位生力軍! 7月多趣之星 – 葉葦婕 WeChieh老師

目前就職於亞都麗緻飯店擔任要職, 以及教授於文化大學推廣部。德國留學多年取得精湛手藝, 擅長德國文化及道地甜點等製作。喜愛手作事物, 享受成品成形的成就感, 和與人分享的喜悅, 將會陸續在她的課程中分享德國生活的精彩點滴!!

法式蘋果塔 7/12, 7/18

歡迎回台再度參與多趣教授的 Phyllis老師, 帶有南洋的熱情, 以及專長於甜點與藝術融合, 將在課程中一一呈現, 精彩可及別錯過哦!!

8/20 法式千層可麗蛋糕

8/23 提拉米蘇

8/30 義大利手工披薩

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週年慶好禮得獎名單揭曉! Anniversary Giveaway Winner!

恭喜!! 週年慶好禮抽獎[KitchenAid 手持電動攪拌機]得獎人: 黃義桂

每週為您更新更多新產品, 歡迎來店參觀選購!!

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Winner of our Anniversary Giveaway!

 

Congratulations HUANG YI KUEI !!! You are the winner of our Anniversary Giveaway KitchenAid hand mixer!

New products in-store every week for your purchasing enjoyment!

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加入多趣廚房 Join the DK Team!

 ~ 誠徵工作夥伴 !! ~

Join the Duchess Kitchen Team!!

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門市銷售人員(兼職)

1.高中職以上畢業
2.具備零售或餐飲服務業一年以上經驗,並對烘焙有濃厚興趣者
3.具有服務熱忱與時間觀念並且認真負責
4.我們提供良好旳工作環境,學習及進修的機會

意者請將個人履歷寄至: info@duchess-kitchen.com 或電洽02-2578 7638蘇經理

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烘焙示範講師

1.專長於西點蛋糕、麵包、餅乾、蛋糕裝飾的專業烘焙從業人員
2.具證照或教學經驗者尤佳
3.時間內容彈性

意者請將個人履歷寄至: info@duchess-kitchen.com 或電洽02-2578 7638蘇經理

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English-speaking freelance Baking/Cake Decoration Instructors

We are looking for instructors interested in running English-only workshops or demos for our growing base of English-speaking customers.

If you are interested, please send your resume to Karen at kww@duchess-kitchen.com.

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