Workshop by Ginny Choy: Petite Danish Twist 酥皮扭紋條

Workshop by Ginny Choy
Petite Danish Twist
酥皮扭紋條

A cute but gorgeous puff pastry twist giving the excellent aroma of French butter between the crispy layers, filled with either a fine light layer of red bean paste or appetizing Japanese-style curry paste.  This simple yet flavourful Danish Twist will surely delight your appetite.

看上去既有鮮明的層次，出爐時散發著令人滿足的牛油香氣 ，又有鬆脆的口感，而且用不同的餡料，可做出兩款紅豆或日式咖哩的酥皮扭紋條。

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。

Approx. 8 participants per class
小班教學 約 8人

Approx. 10 breads / participant
每人可帶走約 10 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.

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。