duration & workshops schedule:
4 hours
This class is best for experienced bakers. Adults class
這是Experienced 程度的課堂,適合熟悉手作麵包的朋友。成人課程。
Thanks for your understanding that confirmed bookings may not be cancelled or changed. 感謝你的諒解,報名一經確認,恕不能更改或取消。
$ 920
Mastering the technique of Japanese Yudane and Biga, you will be baking a fluffier and moister bread loaf coming with extraordinary scents of milk. It will be tasting perfect even butter and jam are still in your fridge.
透過湯種及中種技巧,以日本麵粉,做出超高水份(90%)、鬆軟濕潤、細緻綿密、濃郁奶香、軟綿綿的生吐司,即使不塗果醬牛油, 都必定成為你每日最喜歡做和喜歡吃的麵包。
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. 10 participants per class
小班教學 約 10人
2 pieces / participant
每人可帶走 2 個麵包
4 hours
Language: Cantonese
粵語課堂
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.