Workshop by Ginny Choy: Nori Sesame Bread 和風海苔芝麻包

Workshop by Ginny Choy
Nori Sesame Bread
和風海苔芝麻包

This bread is made of a beautiful whirl of Japanese seaweed and sesame which come with a fantastic taste to delight your senses. Made with a crispy coat and finished off with Katsuobushi and mayonnaise topping, you will find the bread undeniable and fun to make.

香噴噴的海苔及芝麻混合在麵糰當中，配合香脆外層和秘製醬料，品嚐第一口就能讓人沉醉在東瀛風味之中，和式風味滲透着每一個味蕾。

Learn from raw material to machine mixing, fermentation, shaping and baking.
由麵粉開始，親手運用每種材料製作麵糰，
了解不同的搓揉方式及步驟，
做出屬於自己的大麵糰，
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!

Lesson using machine mixing, 2 students share 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

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

8 petite breads / participant
每人可帶走 8 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。