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 Chef Johny Chen

      FREE PREVIEW

    2. Science of Yeast Water

    3. Recipe for Print

    1. The making of Yudane

    1. Dough Mixing

    2. Fermentation

    3. Shaping and Baking

    1. Homemade Salad Spread and Egg Sandwich

About this course

  • ฿999.00
  • 8 lessons
  • 1 hour of video content

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