Workshop by Sarah Yam: Pain en Forme de Lapins 兔子型麥麵包

$ 820

duration & workshops schedule:
3.5 hours

Adults class
成人課程

Date and TimeStock
2021-09-15 (Wed) 1:00pm

Full

2021-09-16 (Thu) 10am

Full

2021-09-21 (Tue) 10am

Full

2021-09-22 (Wed, Holiday) 10:00am

Full

2021-09-25 (Sat) 3pm

Full

2021-09-26 (Sun) 10:00am

Full

2021-10-03 (Sun) 10:00am

Full

2021-10-04 (Mon) 10am

Full

2021-10-06 (Wed) 1pm

Full

2021-10-08 (Fri) 10am

Full

2021-10-10 (Sun) 10am

Full

2021-10-14 (Thu, Holiday) 10am

Full

2021-10-17 (Sun) 10am

Full

2021-10-27 (Wed) 10am

Full

2021-10-28 (Thu) 10am

Full

2021-10-29 (Fri) 10am

Full

2021-12-02 (Thu) 10am

Full

2021-12-01 (Wed) 1pm

Full

2021-12-09 (Thu) 10am

Full

2021-12-17 (Fri) 10am

Full

2021-12-22 (Wed) 6:30pm

Full

2022-01-09 (Sun) 10am

Full

Clear
  

Class Full. Email Notify me when available

Workshop by Sarah Yam:
Pain en Forme de Lapins
兔子型麥麵包

Meet your cute bunnies !  Try immerse yourself in a wonderful journey of rustic European breads using Poolish method, traditional shaping techique, and skillful baking with home ovens. The crispy crust with and moist open crumb will both bring you an unforgettable taste and flavour with real wheat and complex aroma.

一隻隻精緻可愛脹卜卜的兔兔做型麵包,糅合了法國、意大利及日本的小麥粉,配合液種法 (Poolish) 發酵,以傳統歐式麵包的造型手法做成。課堂上更會使用家用焗爐的小技巧,令你在家都可做出充滿麥香、無糖無油、香氣四溢、外面薄脆、內在鬆軟的歐式麵包 。

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. 8-10 participants per class
小班教學 約 8-10人

5  pieces / participant
每人可帶走 5 個麵包

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” in Hong Kong.

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,及擔任香港電視台麵包教學節目主持之一,繼續推廣手作麵包。
Bread-Cloud-Studio-Chef-Sarah-Yam-DI0A0091

Remarks: Confirmed bookings may not be cancelled or changed. However, bookings are freely transferable for the same workshop, thus you are welcome to send someone else in your place. All classes are for adults only. There is minimum number apply to run workshops. If it is not met, the workshop will be cancelled. At least 48 hours’ notice via phone / email will be given and a choice of rescheduling or a full refund will be offered.
備註: 所有已確認的報名均不可更改及取消。如你不能出席,你可以邀請你的朋友出席以代替你的位置,並儘早通知我們以作安排。所有課堂為均成年人課堂。每個課堂均有最少人數的要求,在極少的情況下,如果不達到最少人數,課堂將會被取消。我們將通過電話/電子郵件於至少48小時通知你,並提供重新安排或全額退款。

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