About the Course (Chinese)

从中间切开，得益于特殊的鸡蛋配比，内部组织散发着金黄色，丝丝面包体都极致柔软润泽。毫不吝啬地塞进三种果干，营造出复合的果香风味，这样甜蜜丰富，真的不需要一枚能量满满的面包来犒赏一下自己吗? !.......................... 加入本次课程你将学到: 1). 冷藏中种以及常温中种制作区别 ..... 2). 史多伦面团的打面全过程教学&重点知识.... 3).史多伦发酵&整形的技巧.... 4).潘娜朵妮打面全过程教学&重点知识.... 5).潘娜朵妮打发酵关键&整形的技巧.... 6).烤制技巧与注意事项、面包保存分享

About the Course

  • What will you learn?

    A very clear explaination and step-by-step of Stollen and Panettone with easier approach. So that everyone can bake at home and enjoy with friends and families.

  • Tried and Tested Recipe

    Loved by our kitchen staffs on how easy to make and how flavorful the outcome is. Every recipe is tried and tested by our staffs from different parts of the world with success. If we can do, you sure can do!

  • Full of tips

    From making overnight sponge to kneading, fermentation, shaping, and baking. Learn the tips to successful baking every time!

  • 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 Christmas Bake

    • Stollen and Panettone Recipe
  • 2

    Christstollen

    • Stollen Sponge/Preferment

    • Dough Mixing

    • Dividing, Shaping, and Baking
  • 3

    Panettone at Home

    • Sponge for Panettone

    • Mixing Panettone

    • Shaping and Baking

Instructor

Master Baker

Tony Yu

- 2019 Mondial du Pain Silver Medal - 2018 Taiwan Bread Champion Chef Tony is a very humble and talent guy. His bread also reflects his character; simple yet full of flavor and aroma. He will guide you through simple method that you can easily follow in your own kitchen. He is also an author of 2 famous baking books 'European Bread' and 'Croissants'. 近20年面包类从业经验，专精欧式面包制作以及手工开酥技巧，以独特风格开发出多样.大获好评的面包。老师拥有丰富的参赛经验，也是多间饮食集团的技术顾问、研发总监、各大烘焙教室的讲师，擅长用易懂的教学方式让大家轻松玩转面包。