Workshop by Sarah Yam: Koji 佃煮昆布 · 甘酒酒粕麵包

Workshop by Sarah Yam:
佃煮櫻花蝦 · 昆布 · 甘酒酒粕麵包

Koji

「懷石料理」感麵包 · 佃煮櫻花蝦 · 佃煮昆布 · 甘酒 · 酒粕

高水份技巧，巧妙結合甘酒與酒粕，造出質地極致軟綿、充滿「懷石料理」感的麵包。極之濃郁的米香與酒粕香，層次豐富（而且是 0% 酒精！）
融入了日式懷石料理必備的佃煮手法—「佃煮櫻花蝦牛油」及「佃煮昆布」。鮮味十足的佃煮櫻花蝦，平時用來伴飯或做其他料理已非常匹配，烘烤時，牛油慢慢滲透，令麵包底部焗得金黃香脆、層次分明，完美帶出日本料理中傳說的第五種味道 — 旨味（うまみ Umami）」！

學習重點:

☀️高水份麵糰
☀️製作佃煮櫻花蝦牛油
☀️製作佃煮昆布
☀️使用酒粕

“Kaiseki-style” · Tsukudani Sakura Shrimp · Tsukudani Kelp · Amazake · Sake Kasu

Step into the heart of Japanese baking with our welcoming hands-on class, where professional skills meet the warmth of home. You will learn advanced high-hydration techniques, using Amazake and Sake Kasu to craft incredibly soft, “Kaiseki-style” bread with a rich rice aroma—completely alcohol-free. We’ll guide you through creating savory “Tsukudani Sakura Shrimp Butter” and “Tsukudani Kelp”, achieving a golden, crispy crust that celebrates the essence of Umami. Beyond the recipes, we share the essential knowledge so you can confidently recreate these beautiful loaves in your own kitchen. Join us to discover how simple it is to bring artisanal Japanese flavors to your table, turning every home bake into a heartfelt success.

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 portions / participant
每人可帶走 6 份

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