duration & workshops schedule:
~3.5 hours
Adults class
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。
Workshop by Sarah Yam: Amazake Shokupan 甘酒米粉湯種吐司
$ 980
Available Options
| New Classes Waitlist | Full |
Workshop by Sarah Yam:
“Amazake” is a tranditional Japanese drink made from fermented rice and rice malt, which naturally turn into a sweet and aromatic non-alcoholic, nutritious and easily digestible healthy beverage. Combining “Amazake” with rice flour, we have created this incredibly moist and flavorful Japanese-style loaf using the techniques of “rice flour yudane” and “sweet stiff levain” which add an even more delightful taste of rice and boast a fluffy and rice-infused texture. We will be making both the original flavor and the delectable Japanese chestnut and red bean flavor loaves. Whichever flavor you choose, this will be your healthy choice of loaf.
結合了日本傳統的米麴甘酒 (あまざけ) 與麵包用米粉，創造了這款超高水份日系吐司。米麴甘酒是由米和米麴發酵製成，過程分解出天然的香甜味，儘管名為「酒」，但實際上沒有酒精成分，被認為不僅營養豐富而且容易吸收的健康飲品。我們更融入了「米粉湯種」的技巧，再加入天然酵母，讓吐司散發淡淡的米香。課堂上，我們將制作原味和日本栗子紅豆味的吐司，無論哪一種口味，都能成為家人喜愛的日常健康吐司。
Learn from raw material to machine mixing, fermentation, shaping and baking.
由麵粉開始，加入材料製作麵糰，
再讓麵糰發酵、分割、造型、以家用嵌入式焗爐烘焗，
讓你回家都可再做出美味的麵包。
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
~10 participants per class
小班教學約 10人
2 pieces / participant
每人可帶走 2 個麵包
~ 3.5 hours
Language: Cantonese
粵語課堂
Sarah Yam
Sarah is best known for sharing her bakery experience and knowledge at her facebook page “Bread Cloud” since 2013. She graduated from the Le Cordon Bleu Tokyo as a holder of Diploma in Boulangerie and further honed her bakery skills in European and Japanese styles under the tutelage of various master chefs from France, Italy, Japan and Taiwan. In early years Sarah was an experienced organizer for professional conferences in investment bank and one of the Big Four accounting firms. With her passion and philosophy in bakery, she published 3 cookbooks in Hong Kong & Taiwan. Sarah was invited to be a guest chef for city’super. In 2016, she opened Bread Cloud Studio devoting to the sharing of her knowledge and experience through bakery workshops. Sarah has created numerous recipes for many media and various culinary brands in Hong Kong. She is also one of the hosts of TV programme “Sweets Workshop” in Hong Kong.
持有法國藍帶國際厨藝學院 (日本東京分校) 之烘焙文憑（Diploma in Boulangerie)，並跟隨多位法國，意大利，日本及台灣麵包大師深造麵包烘焙技巧，擅長歐式及日式麵包。
曾為投資銀行及四大會計師樓之企業會議統籌，於2013年創立「麵包雲」facebook 專頁積極推廣手作麵包及分享心得，並出版麵包食譜書《歐日麵包－新手烘焙不失敗的必修課》、台灣版《學做麵包的第一本書》及《麵包研習室 － 麵包導師的詳細配方》，其後獲邀為 city’super 擔任客席麵包課導師。於2016年開設 Bread Cloud Studio，且為更多媒體及多個著名品牌撰寫食譜及示範，及擔任香港電視台麵包教學節目主持之一，繼續推廣手作麵包。
曾為投資銀行及四大會計師樓之企業會議統籌，於2013年創立「麵包雲」facebook 專頁積極推廣手作麵包及分享心得，並出版麵包食譜書《歐日麵包－新手烘焙不失敗的必修課》、台灣版《學做麵包的第一本書》及《麵包研習室 － 麵包導師的詳細配方》，其後獲邀為 city’super 擔任客席麵包課導師。於2016年開設 Bread Cloud Studio，且為更多媒體及多個著名品牌撰寫食譜及示範，及擔任香港電視台麵包教學節目主持之一，繼續推廣手作麵包。
