Workshop by Phoebe Avila: Ukiyo 藍莓豆腐酒粕撻

Workshop by Phoebe Avila
Ukiyo
藍莓豆腐酒粕撻

Crafted from the perfect blend of whole wheat flour and cake flour, the tart shell is baked to a satisfying crisp with beautifully layered texture in every bite. The filling combines tofu, soy milk, and sake lees into a silky smooth tofu cream — completely free from dairy cream and butter, keeping it light, subtly sweet, and utterly guilt-free. Topped generously with fresh blueberries and a homemade blueberry jam, each mouthful delivers a bright, sweet-tangy finish. Whether you’re mindful of what you eat or simply looking to treat yourself to something refined, Ukiyo is here to delight.

撻皮以全麥粉與低筋麵粉精心調配，烤出層次分明的香脆質感，每一口都帶來滿足的咬感。內餡結合豆腐、豆乳及酒粕調製成柔滑細膩的豆腐忌廉夾層，完全不含忌廉與牛油，口感輕盈，甜而不膩，完全無負擔。頂層鋪滿新鮮藍莓，配合自製藍莓果醬，酸甜滋味層層疊出。無論是追求健康飲食，還是純粹想享受一款精緻甜品，Ukiyo 都能輕鬆滿足你。

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

8~10 participants per class
小班教學約 8-10人

Adults Class
成人課程

~6 pieces / participant
每人可帶走約 6 件

3.5 hours

Language: Cantonese
粵語課堂

Phoebe Avila

Graduated from Tokyo Belle Époque College of Confectionery and Culinary with the Diploma in Patissier. Phoebe is also a qualified Confectionery Hygiene Master in Japan. The years of patisserie course equipped Phoebe not only with the fluency in Japanese language, but also the Japanese culture of cake and desserts. In recent years, Phoebe has worked at a prestigious American-based fine cake patisseries and an iconic Hong Kong based bakery to further intensify her skills on technical training and professional recipe designs. With an unstoppable passion in patisserie, she keeps further honing her skills from various Master Chefs overseas.

畢業於東京ベルエポック製菓調理専門学校　( Tokyo Belle Époque College of Confectionery and Culinary )的二年制甜品師文憑課程，主修甜點制作及營養科學，並且為合資格之日本製菓衛生師。多年的日本留學生活，除令Phoebe 能操流利日語外，更深入了解日本的甜品製作文化。回港後繼續醉心於甜點制作，多年來任職於美國著名精品甜點蛋糕店及香港著名甜品糕點品牌，負責員工技術培訓、食譜設計，及蛋糕製作，及赴外國深造更多種蛋糕制作技術。