Sakura Chiffon Sandwiches 米粉入り さくら シフォンサンド 花見

Workshop by Phoebe Avila
Sakura Chiffon Sandwiches
米粉入り さくら シフォンサンド
花見

Indulge yourself in the uniquely delicious sakura flavors of this specially crafted sakura-flavored chiffon cake that is made with the combination of rich, finely ground rice flour and cake flour, and baked with a light and moist texture. The addition of brown sugar cream and Japanese warabi mochi perfectly balances the sakura essence and brings out the full flavor of the blossoms, allowing you to savor the taste of the cherry blossom season with every bite.

隨著櫻花季節漸行漸遠，現在，你仍可以透過一口口的櫻花蛋糕回味那綻放的美景。這款特製的櫻花風味戚風蛋糕，加入了綿密的米粉製成，經輕盈烘焙後，口感彈性十足。配合香濃的黑糖忌廉及煙韌的日本蕨餅 (わらび餅) 作點綴，美妙地平衡了櫻花香氣，在口中仍可讓你感受到櫻花滿開季節的味道。

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

~10 participants per class
小班教學約 10人

Adults Class
成人課程

~8 chiffon sandwiches / participant
每人可帶走約 8 件小蛋糕

3.5 hours

Language: Cantonese
粵語課堂

Phoebe Avila

Graduated from Tokyo Belle Époque College of Confectionery and Culinary with the Diploma in Patissier. Phoebe is also a qualified Confectionery Hygiene Master in Japan. The years of patisserie course equipped Phoebe not only with the fluency in Japanese language, but also the Japanese culture of cake and desserts. In recent years, Phoebe has worked at a prestigious American-based fine cake patisseries and an iconic Hong Kong based bakery to further intensify her skills on technical training and professional recipe designs. With an unstoppable passion in patisserie, she keeps further honing her skills from various Master Chefs overseas.

畢業於東京ベルエポック製菓調理専門学校　( Tokyo Belle Époque College of Confectionery and Culinary )的二年制甜品師文憑課程，主修甜點制作及營養科學，並且為合資格之日本製菓衛生師。多年的日本留學生活，除令Phoebe 能操流利日語外，更深入了解日本的甜品製作文化。回港後繼續醉心於甜點制作，多年來任職於美國著名精品甜點蛋糕店及香港著名甜品糕點品牌，負責員工技術培訓、食譜設計，及蛋糕製作，及赴外國深造更多種蛋糕制作技術。