Workshop by Ginny Choy: Hoshino Natural Leaven Stollen

$ 980

Duration & workshops schedule:
~ 3.5 hours

This class is best for experienced bakers.  Adults class.
這是Experienced 程度的課堂,適合熟悉手作麵包的朋友。成人課程

Thanks for your understanding that confirmed bookings may not be cancelled or changed. 感謝你的諒解,報名一經確認,恕不能更改或取消。

Available Options

2022-11-18 (Fri) 10:00am Full
2022-11-19 (Sat) 10:00am Full
2022-11-23 (Wed) 10:00am Full
2022-11-24 (Thu) 10:00am Full
2022-11-26 (Sat) 3pm Full
2022-11-28 (Mon) 10am Full
2022-11-29 (Tue) 1pm Full
2022-11-29 (Tue) 6:30pm Full
2022-12-01 (Thu) 10:00am Full
2022-12-02 (Fri) 6:30pm Full
2022-12-03 (Sat) 3pm Full
2022-12-04 (Sun) 2:30pm Full
2022-12-07 (Wed) 6:30pm Full
2022-12-08 (Thu) 10:00am Full
2022-12-09 (Fri) 10am Full
2022-12-10 (Sat) 10am Full
2022-12-13 (Tue, Night) 6:30pm Full
2022-12-15 (Thu) 10am Full
2022-12-15 (Thu) 2:30pmAvailable
2022-12-16 (Fri) 10amAvailable
2022-12-17 (Sat) 3pm Full
2022-12-23 (Fri) 3pm Full
2022-12-24 (Sat) 1pm Full
New Classes Waitlist Full

Workshop by Ginny Choy
Stollen

One of the most beloved classic German Christmas bread, and a popular Christmas gift in Japan, Stollen is often a perfect complement to your favourite afternoon tea during Christmas time. Leavened with Japanese Hoshino natural yeast, filled with a blend of nuts and candied fruits, topped with a splash of icing sugar, this flavourful stollen is sure to be the best gift for your loved ones in this festive season.
Stollen 是源自德國的傳統麵包,特點是加入了很多堅果和酒漬果乾,是期待聖誕節來臨的每個週日崇拜後的必吃下午茶甜點,現時亦是日本廣受歡迎的人氣聖誕禮品。傳承了日本的製作方法,配合日本「星野酵母」純天然酵母做法,做出味道清甜帶酒醇香的口味,必定能為你的朋友和至愛送上最美味的聖誕祝福。

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

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。

~10 participants per class
小班教學約 10人

~4 breads (1 piece of 17.5cm and 3 pieces of 13cm) / participant
每人可帶走約 4 個 (1 個約17.5cm 及 3個約13cm) 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.

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。

Bread-Cloud-Studio-Ginny-Profile-Pic2

Remarks: Confirmed bookings may not be cancelled or changed. However, bookings are freely transferable for the same workshop, thus you are welcome to send someone else in your place. All classes are for adults only. There is minimum number apply to run workshops. If it is not met, the workshop will be cancelled. At least 48 hours’ notice via phone / email will be given and a choice of rescheduling or a full refund will be offered.
備註: 所有已確認的報名均不可更改及取消。如你不能出席,你可以邀請你的朋友出席以代替你的位置,並儘早通知我們以作安排。所有課堂為均成年人課堂。每個課堂均有最少人數的要求,在極少的情況下,如果不達到最少人數,課堂將會被取消。我們將通過電話/電子郵件於至少48小時通知你,並提供重新安排或全額退款。

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