Workshop by Sarah Yam: 紅茶無花果包 Pain aux thé et figues

Workshop by Sarah Yam:
Pain aux thé et figues
紅茶無花果軟法包

Fusing the power of Italian pre-ferment Biga, hydrating effect of Japanese Yudane, and skillful shaping techniques on high-hydration dough, we can make a remarkable leavening power even without the use of any natural levain. This gives the bread with a soft, moist, and spongy open crumb. Its stunning crust showcases a rich and textured bark-like crust, delicate and brittle, yet astonishingly light on the palate.  Crafted from a blend of premium tea and fine wheat, this tea-infused bread boasts a captivating hue akin to the warm tones of amber. Delicately perfumed with subtle notes of tea, it is complemented by the sweet and luscious essence of figs, providing an impeccable indulgence for your afternoon tea enjoyment!

運用意大利的 Biga種作長時間發酵，加入日本湯種技巧，再巧妙配合高水份麵糰造型手法，無需添加天然酵母，卻擁有強大的發酵能力，做出來組織鬆軟濕潤，充滿大小氣孔，外觀猶如樹皮般紋理豐富，質地薄脆卻極為鬆化，帶給您輕盈的口感。以紅茶與小麥調製而成的茶色麵包，散發淡淡紅茶香氣，並搭配香甜無花果，為您帶來完美的下午茶享受！

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

4 pieces  / participant
每人可帶走 4 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