Workshop by Ginny Choy: 燕麥蘋果煙肉軟包 Apple Oat Bacon Bread

Workshop by Ginny Choy
Apple Oat Bacon Bread
燕麥蘋果煙肉軟包

An exciting baking adventure where we explore the art of incorporating oats into a high-hydration dough. This unique combination enhances the rich aromas of wheat and milk, creating a sponge-like texture that is both tender and resilient.  The filling features a delightful blend of tart green apples and caramelized bacon, brightened with a splash of apple cider for a refreshing sweetness. Experience the moist, stringy interior where the earthy fragrance of oats intertwines with fruity notes, leaving a lingering finish that balances subtle acidity with a hint of sweetness.

以燕麥融入高水量麵糰，提升麥香與奶香，打造出如海綿般的彈性質地，入口綿密卻不失韌性。內餡以青蘋果搭配焦糖化煙肉，以蘋果醋提亮酸甜，使風味層次更顯清透。內裡溼潤帶絲縷拉感，燕麥的樸實香氣與果香交織，餘韻微酸回甘。

Learn from raw material to machine mixing, fermentation, shaping and baking.
運用每種材料製作麵糰，
了解不同的搓揉方式及步驟，
麵糰發酵、分割、造型、再以家用嵌入式焗爐烘焗，
讓你回家都可再做出美味的麵包

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

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

~10 participants per class
小班教學約 10人

~6 pieces / participant
每人可帶走約 6 件

~ 3.5 hours

Language: Cantonese
粵語課堂

Ginny Choy

Graduated from the Le Cordon Bleu Tokyo with the Diploma in Boulangerie. Ginny is also a holder of Bachelor’s degree in Business Management and Marketing, Higher Diploma in Nutrition, and Certificate in Sports Nutrition. With her passion in bread making, Ginny left the desk of a multinational enterprise and pursued her professional bakery career in a well-known Japanese bakery’s Hong Kong branch.  Currently, Since 2017, Ginny has become a full-time bread course instructor to continue her sharing in bread-making knowledge and experience in artisan European and Japanese breads with her practical experience in professional bakery and passion.

畢業於法國藍帶國際厨藝學院 (日本東京分校) 之烘焙文憑課程（Diploma in Boulangerie)。Ginny 持有商業管理及市場學士學位，營養學高級文憑及運動營養學證書。曾任職跨國企業，及後於日本著名麵包店之香港分店負責麵包製作。2017年開始成為全職烘焙導師，以專業麵包製作的經驗、教授麵包課的熱誠，與大家分享手作歐式及日式麵包麵包的知識和經驗。於2021年更出版麵包食譜書《麵包主義》，繼續推廣手作麵包。