Workshop by Ginny Choy: 味噌麵包 みそパン

Workshop by Ginny Choy
Miso Bread
味噌麵包 みそパン

Indulge in the ultimate flavor experience as we carefully handpick finely fermented Japanese miso and artfully blend it with dough and premium Japanese wheat flour, resulting in a perfect fusion of two irresistible flavors. With a crispy miso crust that adds an extra crunch, it’s a mouth-watering sensation that will leave your family wanting more. Bite into the sweet custard or the savory cheesy goodness filling, and be transported into a world of delightful satisfaction. Don’t miss out on this sensational taste.
我們細挑經過長時間發酵的日本味噌，加入麵糰並與日本小麥粉巧妙調和，兩種香味完美地融合在一起。再搭配酥脆的味噌脆皮，口感更令家人喜愛。內餡更加入香甜的蛋黃醬或香濃芝士共兩款口味，一口嚐下就能獲得滿滿的滿足感。

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

~8 pieces / participant
每人可帶走約 8 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。