Name: Workshop by Sarah Yam: Brie Prosciutto Bread 意大利乾火腿 . 布利芝士包
SKU: 10433
Price: 850 HKD
Availability: OutOfStock

Brie Prosciutto Bread
意大利乾火腿 . 布利芝士包

It’s easy to make but taste so good to stop. By a magical combination of Italian Prosciutto Ham, French Brie Cheese, and Provence herbs, this soft bread brings you an amazing venture with mouthwatering flavour in just a blink.
用上意大利的風乾火腿，法國的布利 (Brie) 芝士，普羅旺斯的香草，配合容易掌握的手法，瞬間就可烘焙出能打動你家裡大小朋友的手工麵包。

Learn from raw material to machine mixing, fermentation, shaping and baking.
由麵粉開始，加入材料製作麵糰，
再讓麵糰發酵、分割、造型、以家用嵌入式焗爐烘焗，
讓你回家都可再做出美味的麵包。

Machine mixing, 2 students share one kitchen machine.
厨師機課堂，2人同用一部厨師機

Depending on the progress of the class, selected steps might be proceeded by participants as team or demonstrated by Instructor
*視乎課堂進度，部分程序有機會由學員一同製作或導師示範

Approx. 10 participants per class
小班教學約 10人

6 pieces / participant
每人可帶走 6 個麵包

3.5 hours

Sarah Yam

Sarah graduated from the Le Cordon Bleu Tokyo as a holder of Diploma in Boulangerie and further honed her bakery skills in European and Japanese styles under the tutelage of various master chefs in Japan and Taiwan. In early years Sarah was an experienced organizer for professional conferences in investment bank and one of the Big Four accounting firms. With her passion and philosophy in bakery, she published 3 cookbooks in Hong Kong & Taiwan. Sarah was invited to be a guest chef for city’super. With her own bakery studio, sarah actively gives bakery workshops and creates numerous recipes for Hong Kong media and various culinary brands. She was also one of the hosts of TV programme “Sweets Workshop” in Hong Kong.

持有法國藍帶國際厨藝學院 (日本東京分校) 之烘焙文憑（Diploma in Boulangerie)，並跟隨多位法國，意大利，日本及台灣麵包大師深造麵包烘焙技巧，擅長歐式及日式麵包。曾為投資銀行及四大會計師樓之企業會議統籌，於2013年創立「麵包雲」facebook 專頁積極推廣手作麵包及分享心得，並出版麵包食譜書《歐日麵包－新手烘焙不失敗的必修課》、台灣版《學做麵包的第一本書》及《麵包研習室－麵包導師的詳細配方》，其後獲邀為 city’super 擔任客席麵包課導師。於2016年開設 Bread Cloud Studio，且為更多媒體及多個著名品牌撰寫食譜及示範，及擔任香港電視台麵包教學節目主持之一，繼續推廣手作麵包。