Workshop by Sarah Yam: 米種全麥山型吐司 Rice Gel Wholewheat Loaf

Workshop by Sarah Yam:
米種全麥山型吐司 (原味 + 洋蔥 + 英式加冕雞)

米ゲル山型食パン
Rice Gel Wholewheat Loaf

東京人氣高水もちもち山食パン吐司

在這堂課中，我們將學習製作人氣的高水份吐司，體驗獨特的Mochi口感！

– 高水份配方：超過100%水份，讓吐司質地超級鬆軟，口感如雲朵般柔軟
– 香氣四溢：20%全麥麵粉增添風味，但有前所未有柔軟口感
– 獨特口感：日本米粉製作的米粉gel，增添特別的mochi口感

✨三款吐司

1. 原味：純粹美味，簡單感受Mochi鬆軟口感
2. 洋蔥：香甜洋蔥提升風味，回味無窮
3. 英式加冕雞：健康醬料搭配，成三文治的好選擇

簡單材料可以成為另一款常做的日常健康麵包！

Popular High-Hydration Mochi-Texture Bread in Tokyo

Join us in this exciting class to learn how to create the beloved high-hydration bread that offers a delightful mochi-like texture!

High-Hydration Recipe: With over 100% hydration, this bread achieves an incredibly soft, cloud-like texture
Aromatic Flavor: Incorporating 20% whole wheat flour enhances its richness while ensuring unparalleled softness
Unique Texture: Adding rice flour gel made from Japanese rice flour brings the distinctive mochi feel

✨ 3 Varieties:

Plain: Pure deliciousness, simply experiencing the soft mochi texture.
Onion: Sweet and fragrant onions elevate the flavor, leaving a lasting impression.
English Coronation Chicken: A flavorful twist with a creamy sauce and tender chicken, ideal for creating an exquisite sandwich

Simple ingredients can become a delightful everyday healthy bread!

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

3 Loaves / participant
每人可帶走 3 份吐司

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