Workshop by Ginny Choy: Hoshino Natural Leaven Mentaiko Bread 星野酵母明太子軟包

Workshop by Ginny Choy
Hoshino Natural Leaven Mentaiko Bread
星野酵母明太子軟包

來自日本的「星野酵母」- 像有魔力的一款酵母，很多朋友覺得用它做出來的麵包有著獨特的香氣，口感豐富。課堂中你會學到如何利用星野酵母起種，配合日本明太子，做出充滿酒香和複雜香氣、兼令你猶如置身日本感覺的軟熟麵包。

Learn from raw material to machine mixing, fermentation, shaping and baking.
由麵粉開始，加入材料製作麵糰，
再讓麵糰發酵、分割、造型、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. 10 participants per class
小班教學 約 10人

6 breads / participant
每人可帶走 6 個麵包

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. 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。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。