duration & workshops schedule:
~ 3.5 hours
| Date and Time | Stock |
|---|---|
| 2020-07-01 (Wed, Holiday) 10am | Full |
| 2020-07-12 (Sun) 3:30pm | Full |
| 2020-09-21 (Mon) 6:30pm | Full |
| 2020-11-01 (Sun) 10am | Full |
Workshop by Sarah Yam: Focaccia Pugliese with Octopus 八爪魚薯仔杜蘭小麥包
$ 780
Workshop by Sarah Yam:
This tasty Focaccia Pugliese, is originated from Puglia, a beautiful city in the southern region of Italy with fertile soil and climate. It is also renowned as a fabulous variation of Focaccia, but characterized by the amazing fusion of boiled potato and Semola flour. The delight won’t stop there until you find chewy octopuses topped on a soft, golden crispy crust with airy crumb.
這款Focaccia Pugliese 是源自意大利南部的優美城市Puglia，據說因當地氣候溫和、土壤肥沃，農作物豐富，當地人就將更多美味的食材加到麵糰。當你看到這款麵糰原來完美地融合了薯仔和意大利的杜蘭小麥粉(Semola)，再加上美味的八爪魚鋪滿在金黃鬆軟、充滿氣孔的麵包上，兼且出爐後的香味，更會令你回家做更多個跟朋友分享。
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
Approx. 8 participants per class
小班教學 約 8人
2 pieces / participant
每人可帶走 2 個大麵包
3.5 hours
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” of Hong Kong TVB.
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 TVB《甜心教室》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 TVB《甜心教室》節目主持之一，繼續推廣手作麵包。
