Workshop by Ginny Choy
Cruffin
A beautiful cross-over of a buttery croissant and a muffin shape gives you this renowned pastry in San Francisco. In your hands, it will be further tailored with a bite of oriental flavour in the Yuzu and Hoji-cha fillings.
將香噴噴的牛角酥 (Croissant) 跟鬆餅 (Muffin) 的特點糅合在一起，就可做出在美國三藩市很受歡迎的 Cruffin。享受層層鬆脆酥皮時，內裡配合芳香的焙茶或清新的柚子餡料，令人更快將它一啖吃到肚子裡。
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
This class is best for experienced bakers.
這是Experienced 程度的課堂，適合熟悉手作麵包的朋友。
8 – 10 participants
小班教學 8 – 10人
6 breads / participant
每人可帶走 6 個麵包
~ 3.5 – 4 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。
