Workshop by Ginny Choy: 紅豆抹茶雪芳麵包 Red Bean Matcha Chiffon Bread

Workshop by Ginny Choy
紅豆抹茶雪芳麵包
Red Bean Matcha Chiffon Bread

A beautiful and creative combination of fluffy chiffon cake and soft bread.  The great taste of Japanese matcha and red bean perfectly blended in layers of bread, charmingly wrapped in a moist chiffon cake, touched up with a bit of coconut aroma.  This bread may probably be the easiest way to win the big applause from your friends and family.

一次過滿足三個香噴噴的「願望」? 外層軟綿綿的香滑雪芳蛋糕，中間是日本抹茶味麵包夾層，再包裹著日本紅豆製作的鬆軟麵包，三種不同但非常匹配的味道，融合在這款躲在雪芳蛋糕內的麵包。沒想過可以將蛋糕 + 麵包一次過送給自己和家人吧 ?

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 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

~10 participants per class
小班教學約 10人

2 large breads / participant
每人可帶走 2 個大麵包

~ 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。於2021年更出版麵包食譜書《麵包主義》，繼續推廣手作麵包。