活動詳細

深入學習酸種麵包製作，涵蓋水果酵母培植、麵團成分計算、攪拌、低溫發酵處理、餡料搭配同醬料製作。第一日專注麵團攪拌，多款麵包嘅切割、整形，仲有醬料同浸泡橄欖油嘅製作。第二日完成烘焙同包裝，帶走你嘅成果。 Dive deep into sourdough bread-making! Learn fruit yeast cultivation, dough ingredient calculations, mixing, low-temperature fermentation, filling pairings, and sauce and infused olive oil preparation. Day 1 focuses on dough mixing, cutting, shaping, and sauce prep. Day 2 completes final proofing, baking, and packaging. Take home your creations!
 --------------------------- 1> 深入學習酸種麵包製作，涵蓋水果酵母培植、麵團成分計算、攪拌、低溫發酵處理、餡料搭配同醬料製作。第一日專注麵團攪拌，多款麵包嘅切割、整形，仲有醬料同浸泡橄欖油嘅製作。第二日完成烘焙同包裝，帶走你嘅成果。 Dive deep into sourdough bread-making! Learn fruit yeast cultivation, dough ingredient calculations, mixing, low-temperature fermentation, filling pairings, and sauce and infused olive oil preparation. Day 1 focuses on dough mixing, cutting, shaping, and sauce prep. Day 2 completes final proofing, baking, and packaging. Take home your creations!
 2> 學員學習以酸種酵母、麵粉、鹽等材料計算比例，了解混合成分嘅差異，掌握慢發酵時間管理 Students learn to calculate ratios for sourdough starter, flour, salt, and other ingredients, understanding mixing differences and mastering slow fermentation timing 3> 學員根據配方比例計算原材料，導師指導依序混合材料，部分手揉麵團，部分用機器攪拌，學員操作麵團機及練習摺疊麵團。 Students calculate ingredient ratios per the recipe, guided by the instructor to mix in order. Some dough is hand-kneaded, some machine-mixed, with students operating the mixer and practicing dough folding. 4> 水果酵母液加入麵團，增強酵母活性，促進高度發酵，賦予麵包獨特水果風味 Fruit yeast liquid added to dough boosts yeast activity, promotes vigorous fermentation, and imparts a distinct fruity flavor to bread. 5> 準備醬料原材料，過濾乳酪乳清，製作乳酪醬、素醬、果醬，經熱處理混合調味，次日低溫包裝 Prepare sauce ingredients, strain whey from cheese, make cheese sauce, vegan sauce, and jam. Heat-treat, season, and package at low temperature the next day 6> 學員跟隨導師示範同步操作：切割、初步整形、鬆弛、最終整形，包好放冰箱低溫發酵過夜，次日最終發酵，入爐烘焙 Students follow the instructor’s demonstration: cutting, initial shaping, resting, final shaping, wrapping for overnight cold fermentation, final proofing next day, and baking ---------------------------- 帶回家 兩日制 悲哥糧產坊 學員將處理3.2公斤麵團，製作12款酸種麵包： 1> 原白悲哥（130克x 3） 2> 原白悲哥 + 芝麻蒜香（130克x3） 3> 原白悲哥 + 當日餡料 ( 130克x6 ) 4> 可可悲哥（130克x 3） 5> 可可悲哥 + 朱古力（130克x 3） 6> 可可悲哥 + 當日餡料 ( 130克x6 ) 醬料 1> 200克乳酪醬 2> 200毫升橄欖油醬。
 帶回家：24個麵包、200克乳酪醬、200毫升橄欖油醬。
總共麵團：3.2公斤。 ——— 備注：首日課程中段預留2小時發酵等待，安排輕食或自由活動。發酵時間或延長，建議預留彈性時間 ----------------------------- TAKE HOME Two-days Bagels workshop, participants handle 3.2kg of bagel dough to craft 24 bagels: