Workshop by Ginny Choy: Petite Chestnut Bread 千層栗子包

Workshop by Ginny Choy
Chestnut Bread
千層栗子包

Cute chestnut breads combine freshly made puff pastry and soft bread with flavourful chestnut fillings. It makes a real delight for everybody.
既小巧可愛，又很有層次的千層栗子包，用你親手製作的香脆法式酥皮、配合軟綿綿的麵包、和清甜的粒粒栗子餡料，將會帶給你視覺上和味覺上的驚喜。

Learn from raw material to machine mixing, fermentation, shaping and baking.
由麵粉開始，親手運用每種材料製作麵糰，
了解不同的搓揉方式及步驟，
做出屬於自己的大麵糰，
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, 2 students share 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

Approx. 10 participants per class
小班教學 約 10人

10-12 petite breads / participant
每人可帶走 10-12 個迷你麵包

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, Ginny is 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。現為全職烘焙導師，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。