Workshop by Ginny Choy: 韓式鹽麵包 Shiopan

Workshop by Ginny Choy
韓式鹽麵包
Shiopan

Korean high-hydration salt bread captivates with its unique design: the plump, rounded dough offers a soft, airy texture, while the extended stick-like portion transforms into a crispy, cookie-like crust, allowing you to experience contrasting, ultimate textures all in a single bite.
Two distinct flavors are available. The classic original radiates a pure butter aroma, while the other cleverly combines tangy and spicy jalapeños, savory Spanish chorizo, and rich cheese to present a multi-layered, dimensional flavor profile. With a melt-in-your-mouth crispy base and a contrast of outer crispiness and inner softness, every bite delivers multiple surprises.

1) Classic Flavour
2) Chorizo with Cheese Flavour

韓式高水份鹽麵包，其獨特的造型設計：圓潤飽滿的麵團展現出柔軟綿密的空氣感，而延伸出來的棒狀部分則化作如餅乾般酥脆的香口外皮，在同一個麵包裏同時嚐到截然不同的極致口感。
兩款風味各具特色，經典原味散發著純粹的牛油香氣；另一款則巧妙結合了微酸帶辣的墨西哥辣椒、鹹香惹味的西班牙辣肉腸與濃郁芝士，呈現出層次分明的立體風味。底部化口香脆，外脆內軟，一口感受多重驚喜。

1) 經典原味
2) Chorizo 辣肉腸配濃郁芝士

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。