Workshop by Sarah Yam:
duration & workshops schedule:
3.5 – 4 hours
| Date and Time | Stock |
|---|---|
| 2020-12-11 (Fri) 6:30pm | Full |
| 2020-12-12 (Sat) 3:30pm | Full |
| 2020-12-13 (Sun) 3:30pm | Full |
| 2020-12-14 (Mon) 10am | Full |
| 2020-12-15 (Tue) 10am | Full |
Workshop by Sarah Yam: Panettone
$ 820
Workshop by Sarah Yam:
One of the most beloved classic Italian bread, the origin of Panettone dates back to the 15th century, when people started to make it for Christmas and New Year. Panettone is famous for its cylindrical shape, domed top, and the wonderful flavor of eggs, butter, and dried fruits. Built with the power of levain and carefully tuned recipe, this Panettone is believed to be one of your best companion in the festive season.
據說這個意大利傳統的節日麵包Panettone, 是由 15世紀開始一直流傳，很多人由踏入冬季開始，到聖誕節，一直到新年會動手做Panettone ，漸漸這傳統就傳遍全世界。
Panettone 有著傳統的圓筒形狀及搶眼的大大圓頂，切開後香味撲鼻。這課堂以天然酵母、長時間發酵的方法、再調較至大家喜歡的微甜口味，製作出超鬆軟、充滿氣孔及濕潤的 Panettone，令你回家可以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 – 4 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。
