Mentaiko Potato Scones 明太子薯仔鬆餅

Workshop by Phoebe Avila
明太子薯仔鬆餅
Mentaiko Potato Scones

Japanese Mentaiko is a remarkably versatile ingredient, and we have artfully infused it into our scones to elevate their flavor profile. The addition of potatoes introduces a delightful moisture that renders the scones irresistibly soft and tender. This creamy texture beautifully contrasts with the lightness of the scones, enriching each layer of flavor. With every bite, the fresh aroma of Japanese Mentaiko harmonizes with the delightful crispness of the scones, crafting an exquisite experience that is simply irresistible.

明太子素來是百搭的食材，我們將其巧妙融入鬆餅之中，瞬間提升了整體的風味層次。此外，我們加入焗薯，增添了豐富的水分，令鬆餅變得更濕潤柔軟之餘，焗薯的綿密質地與鬆餅的輕盈形成了迷人的對比，進一步豐富了口感的層次感，在咬下的瞬間，明太子的鮮香與焗薯鬆餅的酥脆口感完美交織，帶來無法抗拒的滿足滋味。

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

8~10 participants per class
小班教學約 8-10人

Adults Class
成人課程

~ 8 pieces / participant
每人可帶走約 8 件

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。