每週限量特惠✈TANITA 彩色電子秤 Digital Scale!

日本第一大品牌 TANITA 料理電子秤, 原價$799 本週特價優惠只要$680, 即可馬上帶回!!

【產品特色】

  • 掛壁式貼心吊孔設計
  • 27mm超薄型收納方便
  • 自動關機省電裝置功能
  • 時尚新穎色彩上市
  • 最大秤重1kg, 最小感度1g
  • 內建扣重功能
  • 日本品牌品質保障

*週週限量特惠活動, 省荷包趁現在, 保證買到賺到!!

Weekly Specials! Visit us at the store for your chance to purchase a TANITA hanging Scale for only $680!  Please click HERE for a map and store hours!

TANITA Digital Scale is a highly versatile kitchen scale.

  • Can stand straight up to save space
  • Lays flat to use as a kitchen scale
  • Pull-out hanging hole on back of scale

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

最新手作烘焙花絮: 06/27 DIY Workshop Photos!

Learn how to make this authentic chiffon cake with fresh fruit!

採集大自然最珍貴的賞賜, 每一份的天然食材與配料, 經巧手一施都能化原味成美味, 由內而外來延續忠於真材實料的手感堅持 !

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

06/27 柳橙芒果戚風 DIY Orange Mango Chiffon

Upcoming Workshops!

07/25 芒果提拉米蘇 DIY Mango Tiramisu

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

2015年8月烘培示範附表 DIY August Workshop Schedule!

2015年8月烘培示範附表

 

 

 

 

 

 

 

 

 

 

 

 

Our scheduled workshops are run in Mandarin but group or private workshops can be run in English upon request. Please contact us at info@duchess-kitchen.com for more information. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

多趣食譜: 自製榛果醬 Homemade Nutella!

自製榛果醬
English Version Below

榛果富有油脂與獨特迷人的香氣,輕度烘焙更是完美金黃色澤,加入簡單幾項食材,口感香滑、味道濃郁的手作榛果醬立即享用!

成份:
輕度烘焙榛果(去皮)* 2杯
糖粉* 2杯
無糖可可粉* 1杯
純香草精* 1小匙
植物油* 1小匙
海鹽
註: 材料量杯計量為美式量杯250ml,並非日製量杯200ml。

作法:

1)將輕度烘焙榛果倒入攪拌機,上蓋後混合攪拌至呈粉末狀。

2)拌入糖粉。

3)拌入無糖可可粉。

4)拌入純香草精。

5)再拌入植物油。

6)最後拌入含天然粉紅色澤的海鹽。

7)上蓋後將所有食材進行混和攪拌至完全均勻。

8)倒入附蓋的玻璃瓶密封保存,一個星期內食用完畢即可!

✰榛果去皮小法寶
1.烤箱預熱至攝氏180度或華氏350度。
2.將榛果分散放在一個托盤上。
3.把托盤放入烤箱烘烤約5-10分鐘。
4.取出後放置在乾淨的毛巾上。
5.以毛巾包裏榛果進行磨擦去皮,表皮即容易脫落。

✰輕度烘焙榛果:
1.將榛果分散放在平底鍋中。
2.以中火加熱平底鍋。
3.每分鐘攪拌榛果。
4.煎烤約5-10分鐘至呈現褐色或出現堅果味即可。
5.立即從鍋裡取出,以防止過度烘焙。

文章轉載自 Sweet Indeed’s網站食譜

多趣廚房提供下列零售烘焙材料:

  1. 天然優質進口榛果
  2. 美國進口純香草精
  3. 嘉麗寶高脂可可粉
  4. 進口頂級INDIA TREE 海鹽
  5. 各式密封瓶(附蓋)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 Homemade Nutella

Ingredients:

2 cups  Lightly Roasted Hazelnuts (skins removed)
2 cups  Icing Sugar
1 cup   Unsweetened Cocoa Powder
1 tsp    Vanilla Extract
1 tsp    Vegetable Oil
Sea salt

Instructions:

1) Pour the lightly roasted Hazelnuts into your blender. Cover the top and blend everything until the nuts are powdered.

2) Add the icing sugar to the powdered nuts in the blender.

3) Add the unsweetened cocoa powder into the blender.

4) Add the vanilla extract into the blender.

5) Add the vegetable oil into the blender.

6) Add a pinch of sea salt.

7) Cover the top again and blend everything together until the mixture is thoroughly combined.

8) Pour into a glass jar with a lid and use within a week!

✰Tips for Removing Hazelnut Skins:

1.    Preheat the oven to 180ºC/350ºF.

2.    Place the hazelnuts on a tray. Remove any shell pieces or foreign material.

3.    Put the tray into the oven and toast the hazelnuts for 5–10 minutes.

4.    Remove from the heat and place in a clean tea towel.

5.    Rub the hazelnuts in the tea towel and the skins will come off easily.

✰How to Roast Hazelnuts:

1.    Put your hazelnuts into a heavy saucepan in a single layer.

2.    Place the pan on the stove over medium heat.

3.    Stir the hazelnuts around every minute or so.

4.    Watch them carefully when they start to brown and smell nutty as they will overcook very quickly.

5.    Cook them for 5-10 minutes until they are fragrant and brown.

6.    When browned, immediately remove them from the pan to prevent them from over-roasting.

Source: Adapted from recipe by Sweet Indeed’s

Visit us at Duchess Kitchen to purchase your ingredients!

  • Imported Quality Raw Hazelnuts
  • Imported Vanilla Extract
  • Imported Callebaut Cocoa Powder
  • Imported INDIA TREE Coarse Sea Salt
  • Quality Glass Jars

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

CAKELAND 限量歡喜Fun價✌Spatula set!

日本進口 CAKELAND 刮刀組, 大小尺寸兩款選擇, 大型刮刀原價$495 特價$380, 小型刮刀原價$395 特價$325,  結帳再打8折, 數量有限、售完為止哦!!

【產品特色】

  • 各式烘焙攪拌操作好幫手
  • 耐熱204度C、耐冷溫度-20度C
  • 一體成形製造、無接縫設計
  • 內裝特殊金屬棒, 安全堅固
  • 清洗容易、衛生不易沾污
  • 耐酸不易變質、變形
  • 尺寸- 大: 57mm*264mm; 小:30mm*257mm
  • 日本原裝進口

NEW Special Offer! Visit us at the store for your chance to purchase CAKELAND spatulas for only $325 & $380, a 20% discount off their regular retail price!  Please click HERE for a map and store hours!

  • Premium spatulas by CAKELAND
  • Features innovative weighted handles
  • Heads are heat resistant up to 240-Degree C / 480-Degree F
  • Ideal for use with non-stick cookware; ergonomic soft grip handles

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

美藝甜品DIY精選集: 06/24 & 06/25 DIY Workshop Photos!

Cute homemade animal fondant toppers for your next cake or cupcakes!

從設計到構圖, 從製作雛形到成品, 每一細節都充滿著技藝巧奪天工, 美藝精巧勝過天然, 原來甜品也可以變身為樂趣無窮小物!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

06/24 基礎餅乾教學與糖霜裝飾 DIY Homemade Sugar Cookies

Upcoming Workshops!

07/23 基礎餅乾與糖霜彩繪 DIY Sugar Cookies Workshop

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

06/25 翻糖玩偶裝飾教學-小狗篇 DIY Animal Fondant Topper

Upcoming Workshops!

07/23 翻糖玩偶裝飾教學-小小兵篇 DIY Cake Topper – Figurine

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

06/25 抹茶牛粒 DIY Taiwanese Matcha Macarons

Upcoming Workshops!

07/18 抹茶輕乳酪蛋糕 DIY Matcha Chilled Cheesecake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 


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

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 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!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

夏日限定特惠✹Hot Summer Specials!

2015 夏日限定特賣開跑, 雙重折扣優惠讓您超值享, 搶攻品牌最低價, 精打細算就趁現在!!

第一重、即日起至8/15止, 日本 CAKELAND 系列烘焙用品、模具全面九折!!

第二重、自七月起持學生證購物滿 $3,000 結帳再享95折!!

*還有還有..週週安排新品上架, 提供時下流行烘焙用品及工具, 網路商城方便購、輕鬆送到家! 別忘了DIY 手作烘焙團體、早鳥等優惠方案哦!

Summer Specials! 。:.゚ヽ(*´∀`)ノ゚.:。 Visit us now to save on your Summer baking for quality CAKELAND products while supplies last! Happy Hunting!!

1) Save 10% on imported Japanese CAKELAND bakeware on any purchases made before Aug 15, 2015.

2) Starting in July, student card holders enjoy 5% off any workshop purchases over NT$3000 at the store!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

美味精選手作花絮: 06/15, 06/17, 06/19 DIY Workshop Photos!

Taste these marvelous flavours found nowhere else.

簡單的食材所成就出不簡單的工法, 樸實的原味所焠練成不平凡的美味,  而例行的餐點隨時隨地也可以營造出迷人的氣氛!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

06/15 生日蛋糕基礎班 DIY Intro to Bday Cake

Upcoming Workshops!

07/07 基礎蛋糕教學-生日蛋糕 DIY Intro to Bday Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

06/17 法式芝麻馬卡龍 DIY Sesame Macaron

Upcoming Workshops!

07/03 黑芝麻牛粒 DIY Taiwanese Sesame Macaroon

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

06/19 洋梨夏露雷特 DIY Pear Queen Charlotte

Upcoming Workshops!

07/13 克拉芙提 DIY Cherry Clafoutis

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


 

♥戀愛物語♥ 甜蜜餅模組 Cookie Cutters Set!

甜蜜情人二入餅模組, 附6款造型模板, 簡易製作專屬你的愛情符號!!

  • 型號: No.1193
  • 日本原裝進口
  • 本體不銹鋼材質
  • 造型模板: 聚丙烯 (耐熱100~-10度C)
  • 可重覆清洗使用

【注意事項】

  • 使用前應確保清洗乾淨
  • 請於穩固之桌面上操作
  • 請以中性或軟性或清水快速沖洗, 勿浸泡過久
  • 請避免以鋼刷清洗
  • 使用後應確保清洗乾淨並擦乾後再收納
  • 請避免放入洗碗機或烘碗機清潔
  • 請避免將模板直接接觸火源或置於周圍

【使用方法】

    1. 備好麵糰後, 使用餅模壓出餅乾造型。
    2. 把造型模板放在烤好的餅乾上, 將糖粉或可可粉均勻地灑上。
    3. 握住模板握柄處, 小心移開餅乾表面, 避免破壞已完成之圖案。

New product in store! Quality Cakeland Japanese cookie cutter set – includes Heart shape and Ring shape. Decorating instructions included on back. Great for cutting out cookies, sandwiches and all kinds of foods into different shapes; fun for crafting too. Please click HERE for a map and store hours!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~