Workshop by Ginny Choy: Caramel Nuts Puck 焦糖果仁麵包

Workshop by Ginny Choy
Caramel Nuts Puck
焦糖果仁麵包

Caramelised almonds, cashews, pecans, and walnuts, paired with a soft bread made with French butter, French milk, and a light taste of wholewheat flour, this “puck” delights you in each and every bite and will be the best companion of a cup of hot coffee.
以法國牛奶、牛油及全麥麵粉製成的軟麥包上，鋪上整層香烤的焦糖果仁，製作出無論營養、甜度、份量、層次口感都經過悉心調校的美味麵包。

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!

Machine mixing lesson, 2 students use 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

食譜使用多種果仁，有食物過敏症人士應留意及避免進食
This recipe contains nut which may be an allergen to some people

Approx. 8 participants per class
小班教學 約 8人

Approx. 6 breads / participant
每人可帶走約 6 個麵包

~ 3.5 hours

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。