About the Course (Chinese)

本期课程你将学到 . 葡萄菌水制作方法&选用 烫面制作及保存小技巧 全麦面团各阶段状态的判断方法面团翻面手法 来自日本的面团整形手法法式芥末鸡蛋沙拉酱制作

对于阿信老师来说，面包的口味与口感永远是第一位。夏日的炎热容易让人产生味觉恍惚， 老师为了解决这个难题，花大量时间反复测试，平衡好食材之间的搭配，找到了丰富而轻甜 开胃的理想味道。配上师承日本老师的手法技巧，口感在柔软的基础上又能保持适度韧性， 终于造就了这个“用时间去沉淀的美味”"萄”气全麦满分吐司，趁热掰开，馥郁的香气足以 让夏日烦闷烟消云散。..... 适合人群 ●喜欢做面包的家庭烘焙爱好者 ●热爱健身以及正在瘦身减脂的人群 ●想售卖这款吐司的私房烘焙店主

About the Course

  • Course highlight

    Learn the technique of making yeast water from scratch and how it effects the texture and flavor of your dough. "Yudane" or gelatinised dough, a technique from Japan that can transform your dough into a whole new level!

  • Bonus Recipe

    Making famous egg-salad Sandwich from scratch! Chef Johny will share with your his favorite recipe of homemade french-style sandwich space and turn into irresistible egg sandwich. Yum!

  • Anytime, Anywhere

    We are here for you! To answer your questions and to support your learning without any expiration date.

Course curriculum

  • 1

    Introduction to the course

  • 2

    Yudane/Gelatinisation Method

    • The making of Yudane
  • 3

    Dough Process

    • Dough Mixing

    • Fermentation

    • Shaping and Baking
  • 4

    Bonus Recipe : Egg Sandwich!

    • Homemade Salad Spread and Egg Sandwich

Instructor

2015 World Bread Champion

Johny Chen

- 2015 Mondial Du Pain (Word Bread Competition) Gold Medal - 2015 Best of Artistic Piece - Instructor and Consultants of many famous bakery chains across Asia