Category Archive: DIY 多趣小法寶 DK Tips!

多趣小法寶: 香檳翻糖蛋糕裝飾 Fondant Cupcake Toppers!

香檳翻糖蛋糕裝飾
English Version Below

艷麗香檳酒瓶的翻糖蛋糕裝飾,完美的婚禮派對或慶祝活動就靠它!

成份:
白色翻糖* 250克(約製作4-6瓶,取決於實際尺寸)
綠色食用色素
黃色食用色素
紅色食用色素
金色食用亮色粉
伏特加* 50毫升(翻糖上黏所需)
泰勒粉或黃蓍膠(依個人喜好選擇)

工具
小畫筆*1
小尖刀*1

作法:

步驟 1:
先取出一小份量來製作主要香檳酒瓶所需的白色翻糖,加入適量的綠色食用色素,直到色彩濃度均勻飽滿。食用色素添加使用方法之相關訊息,請點選 這裏

*備註:請記住務必將未使用的翻糖以保鮮膜包裏或放置於密封的容器內,避免產生乾燥;同時需將不同顏色的翻糖分別存儲,以免互相染色。

步驟2:
把綠色翻糖揉揑成光滑的球狀,過程中避免產生任何裂縫。因夏天的悶熱氣候,也可以添加少許泰勒粉或黃蓍膠來保持其形狀更加堅固。泰勒粉或黃蓍膠添加使用方法之相關訊息,請點選 這裏

步驟3:
將翻糖揉作呈長圓形或橢圓形。

步驟4:
在其一端揉揑成錐形像瓶的頂部,並確保另一端保持相當的寬度像酒瓶底部。

步驟5:
把錐形一端向上其底部向下站立擺放塑型成一個瓶子,如此一來更有助於瓶子頸部的塑型操作。旋轉瓶身確認整體塑型。

步驟6:
取出一小部分白色翻糖來製作酒瓶頸部飾帶和軟木塞,再添加黃色食用色素,直到呈現棕褐色。

步驟7:
使用小刀切割出一小段飾帶,沾上一點伏特加酒後圍繞黏在瓶子的頸部,仔細地交叉結尾;再揉揑出一個棕褐色翻糖小球,沾一點點伏特加,黏在瓶子頂部上當作軟木塞。

步驟8:
趁著飾帶和軟木塞翻糖仍然柔軟時,以小畫筆刷上金色食用亮色粉加以裝飾。

步驟9:
再取出一小部分白色翻糖添加紅色食用色素,直到呈現鮮紅色彩的效果。

步驟10:
把紅色翻糖揉揑成一個小球後,輕壓成扁平型的圓印信。沾上一些伏特加酒後,黏在飾帶交叉中心點的位置與頸部連接成一線。

步驟11:
最後再取出一小部分來製作瓶身標籤。揉揑壓平後以小刀切出一小正方或長方形的“標籤”,在背面刷上一點伏特加,上黏在香檳酒瓶的正前方。以使金色食用亮色粉和伏特加在標籤上精心繪製一個自訂名稱或日期即可大功告成! 食用色粉使用方法之相關訊息,請點選 這裏

文章轉載自 Craftsy網站Juniper Bakery小法寶

 多趣廚房提供下列零售烘焙材料:

  1. 多趣優質翻糖
  2. 英國進口Rainbow Dust 100% 食用色粉系列
  3. 英國進口Sugarflair 100%食用色粉
  4. 英國 Rainbow Dust 彩色液體色素系列
  5. 各式糕點刷
  6. Tylose粉

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 Fondant Champagne Cupcake Toppers!

Here’s how to make glamorous fondant champagne bottle cupcake toppers, perfect for wedding parties or celebrations!

Materials needed:

White rolled fondant 250g (makes about 4-6 bottles, depending on the final size)

Green food colouring
Yellow food colouring
Red food colouring
Edible gold luster dust
Vodka 50ml (to make edible paint)
Tylose or gum tragacanth (optional)
Small paintbrush
Small sharp knife

Instructions

Step 1:
Portion out how much white rolled fondant you will need for your main bottles and add green food colouring until you are comfortable with the colour concentration. For instructions on how to add food colouring to rolled fondant, please click here.

NOTE: Remember to always seal any unused rolled fondant with plastic wrap or an airtight container to avoid it drying out. Also try to store different coloured rolled fondant separately to avoid any colour transference.

Step 2:
Portion out how much rolled fondant you will need for 1 bottle and roll the green fondant into a smooth ball to eliminate any cracks. You can also add a little Tylose or Gum Tragacanth if you would like your bottles to set harder or keep their shape better in the summer. For instructions on how to add Tylose or Gum Tragacanth, please click here.

Step 3:
Roll the rolled fondant smooth into an oblong or oval shape.

Step 4:
Take the green piece of rolled fondant and roll one end so that it is tapered like the head of a bottle. Make sure that one end stays fairly wide whilst the other end tapers evenly and not to a fine point.

Step 5:
Stand the tapered piece of green fondant on its base and shape further into a bottle. It helps to gently pinch the tapered end in a little to help create the neck of the bottle. Make sure that you rotate your bottle around while shaping so that it is even all around.

Step 6:
Portion out enough white rolled fondant to make your ribbon and cork top and colour it with yellow food colouring until it is a tan colour.

Step 7:
With a sharp knife cut a strip of ‘ribbon’ and roll a tiny ball with the tan rolled fondant. With a little vodka, attach the ball to the top of the bottle and the ‘ribbon’ around the neck of the bottle, crossing the ends over carefully. You can shape the ball at the top of the bottle to look like a cork as desired.

Step 8:
While the fondant is still soft, brush some edible gold luster dust to your rolled fondant ribbon and cork with a paint brush.

Step 9:
Portion out a very small piece of white rolled fondant and colour it with red food colouring until it is a bright red colour.

Step 10:
Roll the red fondant into a ball and press lightly to form a flat, round wax seal. Attach your wax seal with some vodka to where the ‘ribbon’ crosses over and meets at the bottle’s neck.

Step 11:
Portion out enough white rolled fondant to make the bottle label. Roll it flat and cut out a small square or rectangle ‘label’ with a small knife. Brush a little vodka on the back of the ‘label’ and attach it to the front of your rolled fondant champagne bottle. Make a little gold paint with the luster dust and vodka and carefully hand paint a custom name or date! For instructions on how to paint on rolled fondant with luster dust, please click here.

Source: Adapted from design by Juniper Bakery on Craftsy

Visit us at Duchess Kitchen to purchase your ingredients!

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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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烤箱烘焙温度換算表Oven Baking Temperature Conversions!

烤箱烘焙温度換算表
English Version Below


華氏換算至攝氏温度:
減去32,乘以5,然後再除以9

攝氏換算至華氏温度:乘以9,除以5,然後再加上32

華氏温度 (F) 攝氏温度 (C) 瓦斯温度號數 烤箱温度分類
225 度 110度 1/4 非常涼
250 度 130度 1/2 非常慢
275度 140度 1 非常慢
300度 150度 2 慢速
325度 165度 3 慢速
350度 177度 4 中速
375度 190度 5 中速
400度 200度 6 中熱速
425度 220度 7
450度 230度 8
475度 245度 9
500度 260度 10 非常熱
550度 290度 10 極熱


Oven Baking Temperature Conversions

To Convert Fahrenheit to Celsius: Subtract 32, multiply by 5, and then divide by 9

To Convert Celsius to Fahrenheit: Multiply by 9, divide by 5, and then add 32.

Fahrenheit (degrees F) Celsius (degrees C) Gas Number Oven Terms
225 degrees F 110 degrees C 1/4 Very Cool
250 degrees F 130 degrees C 1/2 Very Slow
275 degrees F 140 degrees C 1 Very Slow
300 degrees F 150 degrees C 2 Slow
325 degrees F 165 degrees C 3 Slow
350 degrees F 177 degrees C 4 Moderate
375 degrees F 190 degrees C 5 Moderate
400 degrees F 200 degrees C 6 Moderately Hot
425 degrees F 220 degrees C 7 Hot
450 degrees F 230 degrees C 8 Hot
475 degrees F 245 degrees C 9 Hot
500 degrees F 260 degrees C 10 Extremely Hot
550 degrees F 290 degrees C 10 Broiling

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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!

多趣小法寶:糖霜裝飾入門 Intro to Royal Icing!

糖霜裝飾入門
English Version Below

什麼是糖霜?糖霜來自糖粉(也可稱為“糖粉”),以水、蛋白和調味劑所製成,通常用於裝飾餅乾。加入蛋白待乾燥後更能堅固裝飾,而且使用新鮮的蛋白來製作糖霜,不僅提供食用安全性,品質一致性更是完美,因此我們建議使用來自蛋白製作而成的蛋白霜粉為最佳選擇。

糖霜濃度:
以下提供三種不同濃度的糖霜餅乾裝飾:硬性濃度、中性濃度和流動性濃度。
1)硬性濃度:
裝飾用途:可刷於繡花類、飾邊、玫瑰、飾褶邊、編織籃子等。可直接刷塗且能保持頂端厚度成形如奶油乳酪般質地。可利用攪拌器以中低速來攪拌糖霜(設定直立式攪拌器速度為2),盡可能地減少空氣被摻入的機會以利濃度成形。攪拌過程中糖霜會成增量且顏色呈較淡較厚密非蓬鬆。

2)中性濃度
裝飾用途:線條、菱格圖案、移動、蕾絲狀、書寫等。具有中等稠度質地類似於初融化的冰淇淋。可維持頂端較為柔軟,但不會加以擴散延展。分次加入幾滴水至硬性濃度糖霜中(無需太多水勿加入過量),便可製作成中性濃度。其質地夠薄可順利延展出一個小傾斜;但也因此進行過程中可能會導致無法成形,這就是為什麼較適用於蕾絲狀、書寫等裝飾作業。

3)流動性濃度
裝飾用途:大量使用、濕性質地裝飾、細節裝飾等。適用裝飾於較光滑層面的餅乾,質地薄並且具伸展性,使用後約14-16秒內能自我延展;但並非薄至可完成餅乾的邊緣。通常使用於填滿外形輪廓,所以質地的正確性非常重要。分次加入幾大匙水至硬性濃度糖霜中便可製作而成;勺出一匙糖霜後接著再倒回,過程約14-16秒,便可得知是否完成該質地,可依所需糖霜的份量或花袋使用來決定水量之調整;不斷的嚐試才能找出最適合自己的方法。倘如加入多過的水量時,此時勿再加入更多的糖粉。相反,應加入一勺硬性濃度的糖霜便能救回,故需保留些硬性糖霜以備此所需。

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糖霜小法寶:

產生表面無光澤或凹凸不平
想要餅乾裝飾具光滑有光澤的表面,需將裝飾後的餅乾在風扇前或空調室內待乾。尤其是在亞洲,因為濕度會導致糖霜乾燥緩慢,最後成為多孔、無光澤或凹凸不平表面。而模糊或凹凸不平的狀況也有可能是因為太薄所造成的,故需確保糖霜的水分勿加過多。

產生氣泡
如果糖霜過薄會導致產生氣泡、凹凸形狀、脆性和甚至於彩色暈色。盡量保持一定的厚度,才不會產生這些問題。可在進行裝飾前一天先製作糖霜,如此一來便可幫助氣泡消失。當準備使用糖霜時,可再次以手進行攪拌來消除剩餘的氣泡。
進行隔夜保存時,需保持在密封容器中加以冷藏。除了氣泡問題冷藏約幾小時後會產生分裂,所以使用前必須以手再進行攪拌。因考量食品安全和新鮮度,請勿使用已冷藏存儲超過3天以上之糖霜。

顏色暈開
進行深色染色時,以小量使用較為妥當,因過多的食用色素會導致顏色暈開。使用糖霜裝飾作業前,需提前幾個小時進行染色,以利色彩穩定並且加深其自然色調。

花嘴堵塞
如果使用非常小的花嘴而產生堵塞的問題,可在填裝至花袋前可以以乾淨的絲襪先行擠篩過。

奶油滲出
奶油滲出在亞洲溫暖氣候裏的確是個大問題,當奶油從餅乾上融化而滲入糖霜時會產生斑點或黃色。一旦發生如此狀況,沒有任何方法可挽回。應轉換創造方式添加亮粉或裝飾糖珠來掩蓋任何染色或以手繪方式來解決。但是,最好的方式還是保持餅乾乾燥,便可防止奶油滲出。相同原理來防止顏色暈開也適用於此。過薄或多孔的糖霜會加重此狀況,需確保質地勿產生過薄,必且在風扇前待乾。

文章轉載自 sweetambs 網站文章

多趣廚房提供下列零售烘焙材料:

  1. 蛋白霜粉
  2. 英國進口ProGel高濃度色膏系列

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Intro to Royal Icing!

What is royal icing? Royal icing is made from icing sugar (also called ‘confectioner’s sugar’), water, egg white and flavorings and commonly used to decorate cookies. The addition of egg white is what allows royal icing to dry hard. While it is possible to use fresh egg whites to make royal icing, for food safety and quality consistency, we recommend making royal icing with meringue powder, which is a dry powder form of egg white.

Royal Icing Consistency

There are 3 different consistencies of royal icing commonly used in cookie decoration: Stiff consistency, medium consistency and flood consistency.

1) Stiff consistency

Decoration Uses: Brush embroidery, borders, roses, ruffles, basket weave

Icing with a stiff consistency is spreadable but able to hold a peak with a thickness similar to cream cheese. You can make a stiff consistency by mixing your icing on medium-low speed (speed 2 on a stand mixer) to minimize the amount of air being incorporated. While stiff icing will increase in volume and lighten in color during mixing, it turns out thick and dense rather than very fluffy.

2) Medium Consistency

Decoration Uses: Quilting/tufting, transfers, filigree, script

Icing with a medium consistency is similar to soft serve ice cream that’s has started melting. Medium consistency icing is able to hold a very soft peak but it doesn’t spread on its own. It can, however, be smoothed out. To achieve medium consistency, start with stiff icing and add a few drops of water at a time. It doesn’t take much water to get there, so be careful to not add too much at once. Medium consistency icing is thin enough to flow smoothly out of a small tip, but not so thin that it spreads and loses the shape of the design you are piping, which is why it’s great for piping script and filigree.

3) Flood Consistency

Decoration Uses:Flooding, wet-on-wet, tiny details

Flood icing is use to apply a very smooth layer of icing onto a cookie. The icing should be thin enough that it spreads out on its own within 14-16 seconds, but not so thin that it runs off the edge of the cookie. Flood icing is often used to outline and fill in cookies so it’s important that the consistency is just right. To achieve flood consistency, start with stiff icing and add a couple of tablespoons of water at a time. To test the consistency, take a spoon of the icing and drop it back into the bowl. It should take between 14-16 seconds for the icing to smooth itself out. Depending on how much icing you apply to your cookie or the pressure that you put on your piping bag, the consistency of your icing may need to be adjusted. Trial and error is the best way to learn what will work for you. If you’ve added too much water, do NOT add more powdered sugar. Instead, add a spoonful of stiff icing to thicken it back up. Keep a batch of stiff icing on hand for this purpose.

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Royal Icing Tips

Matte or Bumpy Icing

In order to get a smooth, shiny finish on your flooded cookies, make sure to dry them in front of a fan or keep the cookies in an air-conditioned room. This is particularly true in Asia as humidity will cause the icing to dry slowly and become porous, matte or fragile with a bumpy and uneven surface. Dull or bumpy icing can also be caused by icing that is too thin, so make sure your flood consistency is not too runny.

Air Bubbles

Icing that is too thin can also lead to air bubbles, uneven texture, fragility and even color bleed. Try to keep the icing on the thick side so that you don’t encounter these problems. When making flood consistency icing, also try to make it a day in advance so that the air bubbles have time to rise to the surface and dissipate. When you’re ready to use the icing, stir it again by hand to get rid of any remaining bubbles.

To store prepared royal icing overnight, always keep it in air-tight containers and put the icing in the refrigerator. Besides air bubbles, stored icing will separate if it is left sitting for several hours, so give it a good stir before using it again. For food safety and freshness, do not use prepared royal icing that has been stored for more than 3 days in the fridge.

Colour Bleed

When making dark colours, try to use as little colour as possible in order to get the shade you want. Too much food colouring in the icing will lead to colour bleed. Also try to make dark royal icing several hours in advance so that the colour can settle and darken to its natural hue.

Clogged Tips

If you use very small piping tips and have issues with clogged tips, you can strain your royal icing through a clean nylon stocking while filling your piping bag.

Butter Bleed

In a warm climate like Asia, butter bleed can be a big problem. This is when the butter from the cookie melts just enough to seep into the royal icing and make it look blotchy or yellow. Unfortunately, once this happens, there is nothing you can do. You can find creative ways to cover up any stained areas by adding glitter dust or hand-painting over the problem areas. But the best way is just to keep the cookies as cool and dry as possible to prevent butter bleed in the first place. The same rules for preventing color bleed apply here. Thin, porous icing can exacerbate the problem, so make sure that your icing is not too thin when flooding and also make sure to dry your cookies quickly in front of a fan.

Source: Adapted from an article by sweetambs

Visit us at Duchess Kitchen to purchase your ingredients!

  • Quality Meringue Powder
  • Rainbow Dust ProGel Concentrated Food Colour

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春意盎然杯子蛋糕 Spring Cupcake Design!

春意盎然杯子蛋糕
English Version Below

迎接春暖花開欣喜大地回春,準備以下工具馬上設計杯子蛋糕最新春裝!

  • 杯子蛋糕
  • 奶油糖霜-黃色
  • 翻糖-粉色
  • 裝飾糖珠-白色
  • 玉米粉

操作方式:

  1. 準備一個杯子蛋糕,將黃色奶油糖霜裝入花袋中,並選擇星形花嘴以利擠出像花形般之形狀。接著在杯子蛋糕上,以外圍擠向中心點位置進行充分覆蓋。
  2. 在手上倒出少許白色裝飾糖珠,再分佈輕灑上杯子蛋糕後擺放在一旁。
  3. 取出一小塊粉色翻糖,以雙手先加以揉揑增加彈性後,再以桿麵棍進行桿推至1/4英吋厚度;以小型花形餅模壓出三朵小花瓣,在黃色奶油糖霜上以區分三部分,分別擺上裝飾即可。

轉載自Twinkle Baker Decor design網站 點選 連結相關網頁介紹!! *請 點選 多趣網路商城參觀選購! *

多趣廚房提供下列零售烘焙材料:

  1. Twinkle 進口西點裝飾系列
  2. 奶油糖霜
  3. 英國進口食用色素 Sugarflair, ProGel

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 Spring Cupcake Design

 

Ingredients

-Yellow Buttercream
-Twinkle Triple Sprinkle – White
-Pink Fondant
-Corn Starch
-Small Flower Cookie Cutter

Instructions

  1. Start with your plain white cupcake. Use yellow frosting in a piping bag.  A star tip is more Spring-like and looks like a flower. Start from the outside, work your way to the centre, and finish at the top.
  2. Loosely spread White Twinkle sprinkles on the top and set the frosted cupcake aside.
  3. Work the pink fondant in your hands to make it pliable. Sprinkle icing sugar or cornstarch to prevent sticking. Roll fondant flat, not too thick, about ¼ inches. Use a small flower cookie cutter, make 3 flowers, not too many, try to keep it simple. Arrange on the sides of your cupcake.  Now you have a beautiful spring cupcake!

Source: Adapted from Twinkle Baker Decor design. Click here to see the full tutorial on YouTube.

Visit us at Duchess Kitchen to purchase your ingredients!

  • Twinkle Baker Decor sugar pearls and sugar sand
  • DK buttercream
  • Imported UK food colouring by Sugarflair, ProGel

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Twinkle BD Frozen 杯子蛋糕簡易裝飾 Cupcake Design!!

廣受歡迎的冰雪奇緣Twinkle BD Frozen特製裝飾杯子蛋糕輕鬆即可完成, 準備以下工具(English Version Below):

  • 杯子蛋糕
  • 奶油糖霜-白色&藍色
  • 白巧克力(融化)
  • 裝飾糖珠-銀色
  • 裝飾糖砂-藍綠色

操作方式:

  1. 準備長條小型烘焙紙, 以白巧克力畫出米字型雪花( 雪花的大小依覆蓋在杯子蛋糕上為基準), 然後再分別畫出V字型增加雪花圖型。完成後在中心位置加上一顆銀色裝飾糖珠後, 再放入冰箱冷凍。
  2. 擠出藍色的奶油糖霜完整地覆蓋在杯子蛋糕上; 將藍綠色糖砂少許倒入小碗中, 杯子蛋糕倒立進行沾覆動作(傾斜碗方便作沾覆), 確保完整沾滿每個部分。
  3. 取出雪花, 在杯子蛋糕上擠出小點白色奶油糖霜以利沾黏雪花, 再把雪花放上即可。此時應快速放置以免手温影響白巧克力的外形。

Adapted from Twinkle Baker Decor design. Click here to see the full tutorial on YouTube.

多趣廚房提供下列零售烘焙材料:

  1. Twinkle 進口西點裝飾系列
  2. 奶油糖霜
  3. 英國進口食用色素 Sugarflair, ProGel
  4. 烘焙紙

裝飾使用技巧請 點選 連結相關網頁介紹!! *請 點選 多趣網路商城參觀選購! *

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Twinkle BD Frozen Cupcake Design

Ingredients:
Cupcake
Butter cream – White& Blue
White chocolate
Sweet Sand – Teal
Silver Sugar Pearls

Instructions:

Use parchment paper so it peels off easily.  After, just pop it in the freezer.

To make the snowflake, use softened white chocolate in a small paper cone made from parchment paper. Snip the tip of the cone and pipe out the liquid chocolate slowly to create an 8-pointed star and layer with V-shapes. Add a single silver sugar pearl to the center.

Medium sized snowflakes are good, but bigger or smaller is OK too.  Put your completed snowflake in the freezer while you frost your cupcake.

Colour your buttercream with quality blue food colouring and then lightly frost the entire top of your cupcake using a piping bag and standard round pastry tip.  It doesn’t need to look perfect since you’ll be coating the buttercream with sprinkles.

Pour plenty of “Twinkle” Sweet Sand- Teal color into a bowl.  Turn the cupcake upside down and press the frosting into the “sand” to coat all of the buttercream.  Be sure to cover all of the edges.  You can put whatever Sweet Sand you don’t use back into the bottle.

Take your chocolate snowflake from the freezer. Using a small amount of white butter cream, glue the snowflake to the center of the cupcake.  Work quickly as the chocolate will melt in your hands.

Adapted from Twinkle Baker Decor design. Click here to see the full tutorial on YouTube.

Click HERE for shopping at DK online store to purchase your ingredients! *

  • Twinkle Baker Decor sugar pearls and sugar sand
  • DK buttercream
  • Imported UK food colouring by Sugarflair, ProGel
  • Parchment Paper

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多趣小法寶:糖蜜覆盆子裝飾 Sugared Raspberries!!

糖蜜覆盆子
English Version Below

糖蜜覆盆子絶對是用來裝飾甜點最優雅的代表, 口感甜脆、柔和,保有與生俱來的自然氣味和甜度, 與糖粒相結合時令人驚艷的口感。依以下的食譜操作同時可與時令新鮮果實做更換:藍莓、義大利洋李、黑莓、甚至於加糖的玫瑰花瓣等都可創造可口美觀的甜點。覆盆子果實外形閃亮絕對是最佳選擇, 現在就跟著食譜一起操作吧!

成份:
覆盆子果粒(冷凍或新鮮) * 1杯
蛋白*1個
砂糖*½杯(建議使用白色砂糖,也可選擇淺粉紅砂糖)

工具:
烘焙紙
烤盤
乾淨刷子或烘焙用毛刷

作法:

  1. 選用外表較堅實的覆盆子果粒來製作以確保成品保有果實原狀。
  2. 輕輕地將蛋白刷在覆盆子整個外表上,確保底部和端部皆完整刷覆。為了保持每顆覆盆子乾淨完整的外形,故不建議整個浸泡至蛋白中。
  3. 將1/2杯砂糖倒入盤中備用。(註:白色或其他色彩砂糖皆可; 但唯有粉色砂糖最後成品較無法呈現原色。)
  4. 將覆盆子一一放在盤上輕輕滾動覆蓋至如閃亮外衣,並且避免揑碎果粒。
  5. 盡可能將糖覆蓋均勻。
  6. 再將覆盆子放置在已鋪好烘焙紙的烤盤上約4〜8小時, 並且擺放在陰涼、乾燥處待乾。濕度會影響此過程,故進行前需先確保乾燥。
  7. 可作為餐點或任何甜品裝飾,以及完美搭配天使蛋糕!

*烘焙小法寶:可以以其它小顆粒莓果代替:如藍莓、小草莓或黑莓等;若要解凍蔓越莓果粒可放置在冰箱冷藏區解凍約為10-12小時,或放置在室温下約4小時進行。若要快速解凍,只要將微波爐設定為(火力50瓦)約2分鐘即可。材料量杯計量為美式量杯250ml,並非日製量杯200ml。
 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. 烘焙紙

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Sugared Raspberries

Sugared raspberries are an elegant touch for any dessert. They are at once crunchy and soft, bursting with sweetness and natural flavor. They are a real surprise when you bite into one and the liquid juices meld with crystals of sugar. Best of all, you can apply this same technique to other seasonal fruits: Blueberries, Italian plums, blackberries, even rose petals are wonderful when sugared. You don’t need very many of these sparkling sweets — they are very potent. Read on for step-by-step instructions on how to make these easy treats.

Ingredients
1 cup of raspberries (or other whole, small summer fruit such as blueberries, small strawberries or blackberries)
1 egg white
1/2 cup sanding sugar (I used light pink, but white works perfectly well)

Equipment
Parchment paper
Baking sheet
Clean paint brush or small pastry brush

Instructions

1. Select the firmest, plumpest raspberries to work with. This will help the final berries retain their shape and they’ll be less likely to turn into a juicy, sugar puddle.

2. Lightly paint egg white onto entire outer surface of raspberry. Make sure to get the base and the top of the berry completely covered. I don’t recommend dipping the fruit into the egg white; it becomes messy and doesn’t turn out as well.

3. Pour about 1/2 cup sanding sugar onto a plate to use for sugaring. Note: I used pink sanding sugar, but white or some other subtle color both produce beautiful results. You cannot tell the sugar was pink in the final product.

4. Place fruit on plate and sprinkle with sugar. Gently rolling the raspberry in sugar works too. Just be careful not to squeeze or push too hard, breaking the berry.

5. Coat the raspberry in sugar as evenly as possible.

6. Dry sugared raspberries on a parchment-lined baking tray for 4 to 8 hours, resting the fruits in a cool, dry place. Humidity will affect this process, so if your home is very humid, you may want to try this recipe later in the fall season.

7. Enjoy just a few berries as a garnish to any dessert (they are very sweet and strong!). I served my sugared raspberries with slices of angel food cake smeared with lemon curd, a delightful combination!

Source: Adapted from thekitchn recipe

*Tips:
Thaw berries for about 10-12 hours in the refrigerator or 4 hours at room temperature. To quick thaw, microwave on defrost setting (50 power) for 2 minutes.

 

Visit us at Duchess Kitchen to purchase your ingredients!

  • Imported France Les vergers Boiron 100% natural frozen fruit
  • Parchment Paper

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多趣小法寶:11種你所不知道的糖 11 Varieties of Sugar to Know

11種你所不知道的糖

English Version Below

你知道糖的品種有多少?分別有什麼特性?紅糖和蔗糖有何區別?砂糖和細砂糖是一樣的嗎?從白糖、蔗糖到黃糖,這裡提供了11款不同種類的糖,讓我們一起來探討以及發掘恰當的烹調方式吧!

一提到糖,首先所想到的應該就是甜味。它不但能將烘焙食品變得更香甜美味,也可使用在鹹品餐點或飲料上,具有多種用途。糖也可以添加風味形成焦糖還有裝飾作用,並且也可以讓麵糰變為柔軟。製作蛋酥和pavlovas甜餅時也能提供蛋白的穩定性,並幫助烤後成品呈現完美的金黃色。

砂糖
砂糖具多用途且經高度提煉,有時被稱為精緻糖、食用糖或白糖,也是一般所談論的“糖”。砂糖是由甘蔗和甜菜所製成,是烘焙和烹調中最普遍使用的類型。

細白砂糖
細白砂糖是超細顆粒的白糖。由於糖晶體過於細小,故溶解力比標準砂白糖較好,非常適合用來製作做蛋白甜餅、糖漿和雞尾酒。

特級細砂糖
也被稱為糖粉或10x規格的糖,由白糖磨成細粉。為了防止結塊,會以少量的澱粉混合一起存放。容易在液體中溶解,非常適合用於製作糖霜、糖霜混合物,以及裝飾烘焙食品等。

珍珠糖
有時也被稱為粗砂糖或冰糖,為粗糙、質地堅硬和不透明。既使在高温下不易融化仍保持形狀。常用於北歐斯堪的納維亞烘焙的糕點、餅乾、麵包裝飾等。

彩色砂糖
主要用於裝飾,外形為較大的糖晶體。對於温度具有相當的抵抗力,質地適合用於餅乾或其他烘焙食品裝飾等,顏色方面有彩虹多款的選擇。

蔗糖
並非和砂糖一樣是來自甘蔗或甜菜,而是完全由甘蔗生產。質地輕且為大顆粒,顏色較深價格相對也高。與砂糖使用的烹調方式相同。

德麥拉拉蔗糖
產於西印度群島甘蔗製成的淡棕色砂糖,由各種未加工過的甘蔗所提煉出來。具大顆粒狀、琥珀色具天然糖蜜味。適用加入於咖啡、茶、或覆蓋在烘焙食品上,如鬆餅、司康、餅乾和蛋糕等。

紅糖
為另一種未加工過的甘蔗所提煉出的糖。外形為較大顆粒褐色晶體,因為顏色與一般黃糖相似,故經常被誤認為黃糖。紅糖具有微妙的焦糖味,通常加入在飲料內,同時也適用於烘焙。

黑糖
也稱為巴貝多糖,來自各種未經提煉的粗蔗糖中,尚未被分離的糖蜜成份。具深色和淺色品種,且有黏性、潮濕、質地如沙,以及綜合的味道。而黑糖口味較重可替代黃糖,尤其適用於燒烤醬、滷汁香料、鹹品等菜餚。

黃砂糖
由白糖加上少量糖蜜製成,屬性潮濕、質地如沙般。黏性雖比黑糖少,卻具有微妙的焦糖風味。可用於製作任何烘焙食品以及鹹品菜餚。

黃糖
由白糖加上糖蜜所提煉出,含糖蜜的成分比黃砂糖多,因此口味較濃,兩者之間可互相代替使用。

 

*多趣廚房即將安排英國/美國進口優質特種糖品,敬請期待!

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11 Varieties of Sugar to Know

How well do you know your sugar varieties? What’s the difference between turbinado and demerara? Is caster sugar the same as confectioners sugar?

From white sugar to cane sugar and rich brown sugar, here are 11 sugar varieties you need to know, plus our favorite ways to use them.

When you think about sugar, the first thing that probably comes to mind is sweetness. And while it does sweeten baked goods, savory dishes, and drinks, the uses for sugar are many. Sugar can add rich caramel flavor, texture, and decoration. It also works to make dough tender, provide stability for egg whites when making meringues and pavlovas, and helps baked goods achieve a nice golden brown color.

Granulated Sugar

Granulated sugar is a highly refined, multi-purpose sugar. It’s also sometimes called refined, table, or white sugar. When people talk about “sugar,” this is usually what they’re talking about.

Granulated sugar is made from sugarcane and sugar beets. It’s also the most common type of sugar used in baking and cooking.

Caster Sugar

Caster sugar is superfine granulated white sugar. Because the crystals are so fine, they dissolve much quicker than standard granulated white sugar, which makes it ideal for making meringues, syrups, and cocktails.

Confectioners’ Sugar

Also referred to as powdered sugar and 10x sugar, this is a type of white sugar that has been ground into a fine powder. To prevent clumping, a small amount of cornstarch is typically blended in. Confectioners’ sugar easily dissolves in liquid, and is ideal for making icing, frosting, as well as decorating baked goods.

Pearl Sugar

Sometimes called nib sugar or hail sugar, pearl sugar is a variety of white sugar that has a coarse, hard texture and an opaque color. It also holds its shape, and doesn’t melt when exposed to high temperatures. Pearl sugar is commonly used in Scandinavian baking to decorate pastries, cookies, and buns.

Sanding Sugar

Sanding sugar is used mainly for decorating. It has large crystals which are fairly resistant to heat, and add extra texture and crunch to cookies and other baked goods. You can find sanding sugar in a rainbow of colors.

Cane Sugar

Unlike granulated sugar, which comes from sugarcane or sugar beets, cane sugar is produced solely from sugarcane and is minimally processed. It also has a slightly larger grain, darker color, and higher price tag. Use cane sugar the same way you would granulated sugar.

Demerara Sugar

Demerara sugar is a variety of raw cane sugar that is minimally refined. It has large grains, with an amber color, and a natural, subtle molasses flavor. Use it to sweeten coffee or tea, and as a topping on baked goods, like muffins, scones, cookies, and cakes.

Turbinado Sugar

Turbinado is another type of minimally refined raw cane sugar. This sugar variety has large, medium-brown crystals, and is often mistaken for standard brown sugar, because of its color, though it’s not the same thing. Turbinado sugar has a delicate caramel flavor, is commonly used to sweeten beverages, and can also be used in baking.

Muscovado Sugar

Also referred to as Barbados sugar, muscovado sugar is a variety of unrefined cane sugar in which the molasses isn’t removed. It comes in dark and light varieties, and has a sticky, wet, sandy texture with a rich, complex flavor. While muscovado sugar can be used as a substitute for brown sugar, its flavor is much stronger. It’s especially wonderful in barbecue sauce, marinades, and savory dishes.

Light Brown Sugar

Light brown sugar is refined white sugar with a small amount of molasses added in. It has a wet, sandy texture — though less sticky than muscovado sugar — and a delicate caramel flavor. Use it for making any baked goods, as well as in savory dishes.

Dark Brown Sugar

Like its lighter counterpart, dark brown sugar is refined white sugar with molasses added in. It contains more molasses than light brown sugar, which gives it stronger, more intense flavor. Light and dark brown sugar can be used interchangeably.

Source: the kitchn

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Top 5 鬆餅粉使用技巧!!

鬆餅的美味與否可是與如何選用和操作技巧習習相關,參考以下製作小法寶, 簡易上手沒煩惱。

  1. 過篩準備:鬆餅粉因含有多種粉類原料,故使用前如經過篩,不但可減少結塊、混合不均的現象產生,且可增加密實的質地。
  2. 添加食材:可依個人口味來選擇添加新鮮牛奶、雞蛋或其它天然香料,烤後滋味肯定別具風味。
  3. 注意調味說明:使用鬆餅粉時,應先留意產品說明來選擇是否需添加鹽或其它調味料,避免誤加過多而影響口味。
  4. 延伸變化使用:可將鬆餅粉多樣變化使用,依照食譜比例調整操作,即可變化成多種口味:千層鬆餅、銅鑼燒、鬆餅堡等。
  5. 選擇適合產品:鬆餅粉原料多半來自中筋或低筋麵粉,故質地的延展性不足,較不適合製成任何麵包類,餅乾或蛋糕質地較相似則可考慮。

*藍莓鬆餅食譜相關訊息, 請點選參閱 !!*

多趣廚房提供下列烘焙之相關材料:

1. Vitantonio 鬆餅機

Visit our store to pick up a quality Vitantonio Waffle Maker and delicious Belgian waffle mix.  Using natural ingredients, you too can make tasty homemade waffles at home with various healthy fruit toppings!! For a map and Store Hours, please click HERE!

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