抹茶もちロール Matcha Mochi Roll 抹茶大福和卷

Workshop by Phoebe Avila
Matcha Mochi Roll
抹茶大福和卷
抹茶もちロール

An amazing roll cake created with a soft layer of Japanese Daifuku mochi, wrapping a spongy cake made with premium Uji Matcha, brushed with a layer of matcha ganache made with Japanese rare sugar, and filled with a light cream fillings.  Of course, we know you are concerned about calories intake, we believe this flavourful roll cake will be your favourite dessert.
柔軟的大福白玉外層，包裹住綿密的抹茶蛋糕，內餡是零卡稀少糖抹茶醬，配以清爽的抹茶忌廉，甜度恰到好處的日本紅豆蓉，整個蛋糕層次豐富有口感，輕柔且不會過膩，是夏日和朋友共享的首選。

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

1 whole (~28cm) roll cake / participant
每人可帶走整件卷約28cm長的蛋糕

~ 3.5 hours

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。