Workshop by Ginny Choy: 手工糖漬檸檬黑麥包 Candied Lemon Dark Rye Bread

Workshop by Ginny Choy
手工糖漬檸檬黑麥包
Candied Lemon Dark Rye Bread

A wonderful bread that blends the rich aroma of dark dye, refreshing lemon flavor, and smooth cream cheese. Carefully incorporating nutrient-rich rye flour, releasing a naturally sweet fragrance, not only giving the bread a deep hue and full texture but also infusing it with a distinct rye taste. You will also learn how to handcraft fresh and delicious candied lemons, adding a refreshing tang to the bread. Paired with the rich and fresh cream cheese, the entire bread is further enhanced with a moist and soft, creamy texture.

一款融合了濃郁麥香、清新檸檬風味及香滑綿密忌廉芝士的麵包。悉心加入富含營養的黑麥麵粉，適度發酵下會釋放出自然甜美的香氣，不僅為麵包帶來深邃的色澤和飽滿的口感，更注入了獨特的黑麥味道。你更會學會如何手工製作清新可口的糖漬檸檬，為麵包增添清新爽口的風味。再配合濃郁鮮香的忌廉芝士，為整個麵包進一步提升濕潤柔軟的綿密口感。

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。