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. 10 participants per class
小班教學 約 10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. Ginny published her first cookbook in 2021.

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。