Workshop by Ginny Choy: 德國黑麥包 Weizen Misch Brot

Workshop by Ginny Choy
德國黑麥包
Weizen Misch Brot

This traditional German style rye bread will surely help you lead a healthy lifestyle. The signature complex aroma, pleasant sour taste, fibers, and coarsely textured crumb, highlighted with a bit of chestnut and cream cheese, will bring you to Central Europe in a blink.
傳統德國黑麥麵包，營養價值高，組織緊密， 纖維豐富，切開時更散發著黑麥的香味和獨有的微酸味。以悉心調配的材料，做出傳統原味及風味濃郁的栗子味，定會受家中大小朋友的歡迎。課堂上更會介紹德國三段酸種做法，令你更認識德國麵包的特色。

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

~2 breads / participant
每人可帶走約 2 個 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。