Workshop by Sarah Yam: Couronne Bordelaise aux Champignons

Workshop by Sarah Yam:
Couronne Bordelaise aux Champignons

Couronne Bordelaise 法式皇冠包，源自法國麵包大賽的經典造型，這次我們將傳統口味注入新活力！麵糰中融入多種菇類，搭配意大利高纖 Type 2 麵粉，散發出誘人香氣。內裡包裹著暖笠笠的蟹肉，與蘑菇和半溶芝士白汁完美融合，透過獨特的發酵和烘焙技術，我們打造出薄脆輕盈的口感。這不僅是一款麵包，更是一段令人難忘的美味旅程。

The Couronne Bordelaise, a classic French crown loaf, has been reimagined with a modern twist! Infused with a medley of mushrooms and crafted from high-fiber Italian Type 2 flour, this dough exudes an irresistible aroma. Inside, you’ll discover a warm blend of crab meat, perfectly paired with mushrooms and a creamy white sauce that melts in your mouth. Through our unique fermentation and baking techniques, we have created a light, crispy texture that elevates your dining experience. This is not just a loaf, it is a delicious journey for your taste buds!

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

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

1 piece / participant
每人可帶走 1 個大麵包

Approx. 3.5 hours
(約 3.5 小時，視乎發酵情況及進度)

Language: Cantonese
粵語課堂

Sarah Yam