duration & workshops schedule:
3.5 hours
This class is best for experienced bakers. Adults class.
這是Experienced 程度的課堂,適合熟悉手作麵包的朋友。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。
$ 1,080
duration & workshops schedule:
3.5 hours
This class is best for experienced bakers. Adults class.
這是Experienced 程度的課堂,適合熟悉手作麵包的朋友。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。
2024-09-02 (Mon) 10am | Full | |
2024-09-09 (Mon) 1pm | Full | |
2024-09-10 (Tue) 10am | Full | |
2024-09-11 (Wed) 1pm | Full | |
2024-09-16 (Mon) 6:30pm | Full | |
2024-09-21 (Sat) 10am | Full | |
2024-09-26 (Thu) 1pm | Full | |
2024-10-03 (Thu) 1pm | Full | |
2024-10-05 (Sat) 10:00am | Full | |
2024-10-06 (Sun) 1pm | Full | |
2024-10-07 (Mon) 6:30pm | Full | |
2024-10-10 (Thu) 6:30pm | Full | |
2024-10-11 (Fri, Holiday) 2:30pm | Full | |
2024-10-12 (Sat) 10am | Full | |
2024-10-15 (Tue) 1pm | Full | |
2024-10-13 (Sun) 10am | Full | |
2024-10-18 (Fri) 10am | Full | |
2024-10-14 (Mon) 6:30pm | Full | |
2024-10-20 (Sun) 1pm | Full | |
2024-10-21 (Mon) 10am | Full | |
2024-10-27 (Sun) 10am | Full | |
2024-11-16 (Sat) 10am | Full | |
2024-11-17 (Sun) 2:30pm | Full | |
2024-11-25 (Mon) 10am | Full | |
2024-12-01 (Sun) 1pm | Full | |
2024-12-04 (Wed) 1pm | 2 Left | |
2025-01-04 (Sat) 10am | Full | |
2025-01-05 (Sun) 10am | Full | |
2025-01-06 (Mon) 1pm | 1 Left | |
New Classes Waitlist | Full |
Are you ready to bake for yourself the cherished delighted “風船パン (Balloon Bread)” from a renowned Tokyo bakery? This is an exciting class that highlights a remarkable high-hydration technique, pumping the dough’s water content to an impressive 113%. This approach allows you to achieve a delightfully light and airy texture without the help from any sourdough. But thats not all! We will introduce an exciting way to infuse vanilla, enhancing the aroma, while the earl grey tea crust adds an extra layer of flavor.
想輕鬆在家製作東京人氣麵包店的「風船パン」嗎?這課堂的重點將會是特別的高加水技術,讓麵糰水分含量推高超過113%。這技巧使麵包在不使用天然酵母下,仍能達到輕盈的口感 。另外,一起以新方法加入雲呢拿,帶出特別的香氣,再加上伯爵茶面,讓每一口都更有層次感 。
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
6 pieces / participant
每人可帶走 6 個麵包
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 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.