Workshop by Ginny Choy: Tresse Ring with Pickled Takana 和式高菜麵包圈

Workshop by Ginny Choy
Tresse Ring with Pickled Takana
和式高菜麵包圈

Swirl of tasteful dough with classic Japanese pickled takana and other natural ingredients are braided into a beautiful tresse, resembling a magical combination of western craft and eastern savor which is about to be the favorite bread in the coming festivals.

精緻編織的麵包，加入日本傳統醃漬物高菜，配合天然材料，樸實又特別，風味清雅，西式做法加上東瀛口味，讓人想一吃而盡。

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!

*For lesson using machine mixing, 2 students use one kitchen machine.
如選厨師機課堂，2人同用一部厨師機

Approx. 10 participants per class
小班教學 約 10人

3 breads / participant
每人可帶走 3 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。