Name: Workshop by Sarah Yam: Yudane Marguerite 湯種軟包 – 牛奶味．三重芝士味
SKU: 30035
Price: 780 HKD
Availability: InStock

duration & workshops schedule:
~ 3.5 hours

Date and Time	Stock
2020-05-08 (Fri) 6:30pm	Full
2020-05-11 (Mon) 1pm	Full
2020-05-14 (Thu) 10am	Full
2020-05-16 (Sat) 10am	Full
2020-05-18 (Mon) 10am	Full
2020-05-18 (Mon) 6:30pm	Full
2020-05-23 (Sat) 10am	Full
2020-05-24 (Sun) 10am	Full
2020-05-25 (Mon) 10am	Full
2020-05-26 (Tue) 10am	Full
2020-05-27 (Wed) 6:30pm	Full
2020-05-31 (Sun) 10am	Full
2020-06-02 (Tue) 1pm	Full
2020-06-02 (Tue) 6:30pm	Full
2020-06-07 (Sun) 10am	Full
2020-06-12 (Fri) 10am	Full
2020-06-10 (Wed) 6:30pm	Full
2020-06-13 (Sat) 3:30pm	Full
2020-06-15 (Mon) 6:30pm	Full
2020-06-18 (Thu) 10am	Full
2020-06-20 (Sat) 10am	Full
2020-06-23 (Tue) 10am	Full
2020-07-02 (Thu) 10am	Full
2020-08-01 (Sat) 3:30pm	Full
2020-08-02 (Sun) 10am	Full
2020-08-03 (Mon) 10am	Full
2020-08-07 (Fri) 1pm	Full
2020-08-08 (Sat) 3:30pm	Full
2020-08-11 (Tue) 10am	Full
2020-09-06 (Sun) 10am	Full
2020-08-27 (Thu) 10am	Full
2020-09-04 (Fri) 10am	Full
2020-09-11 (Fri) 6:30pm	Full
2020-09-16 (Wed) 10am	Full
2020-09-17 (Thu) 6:30pm	Full
2020-09-24 (Thu) 6:30pm	Full
2020-09-25 (Fri) 6:30pm	Full
2020-10-18 (Sun) 10am	Full
2020-10-20 (Tue) 1pm	Full
2020-10-24 (Sat) 3:30pm	Full
2020-11-07 (Sat) 3:30pm	Full
2020-11-09 (Mon) 10am	1 left
2020-11-13 (Fri) 1pm	Full

Workshop by Sarah Yam:
Yutane Marguerite
湯種軟包 – 牛奶味．三重芝士味

With Japanese style Yudane method, this fluffy and moist bread may become a popular dish in your house. In the original milk taste loaf, you can feel the light, moist texture, and the natural sweetness brought by the Yudane. In the triple-cheese taste loaf, you will be fully satisfied by the fabulous melting cheese fillings embraced in the soft crumb topped with smooth and cheesy toppings.

用日式湯種手法做麵包，會帶出麵包自然的香甜味道，更會容易做出高水份超軟的麵包。牛奶味的香甜鬆軟，鬆軟到手指更會忍不住「篤」它一下。另一款是三重芝士口味，吃第一口已有抗拒不了的熔岩香濃芝士。花花造型更會在你的早餐茶點中帶出笑臉，或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 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 in 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. With her own bakery studio, sarah actively gives bakery workshops and creates numerous recipes for Hong Kong media and various culinary brands. She was 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)，並於日本及台灣跟隨多位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，及後於「麵包雲」facebook 專頁積極推動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》。獲邀為 city’super 擔任客席麵包課導師，更開設 Bread Cloud Studio 推廣手作麵包，且為媒體及多個著名品牌撰寫食譜及示範。曾擔任香港電視台 TVB《甜心教室》節目主持之一。