活動詳細

適合零經驗學員！曾上基礎輕食班了解酵母及發酵知識更易上手。學員選擇不同麵包工作坊，導師提前一晚準備麵團，經低溫發酵一夜。學員跟隨導師同步處理麵團，切割、整形至烘焙，親手製作美味麵包！
 Perfect for beginners! Prior basic snack class knowledge on yeast and fermentation helps but isn’t required. Choose your bread workshop; the instructor prepares dough the night before, cold-fermented overnight. Join the instructor to handle dough, cut, shape, and bake delicious bread! ----------------------------- 1> 導師提前一日為工作坊準備麵團，進行過夜低溫發酵及摺疊以增強筋度。學員跟隨導師示範，同步切割、初步整形、鬆弛、最終整形、最終發酵及入爐烘焙. The instructor prepares workshop dough a day in advance, using overnight cold fermentation and folding to enhance gluten. Students follow demonstrations, synchronously cutting, initial shaping, resting, final shaping, proofing, and baking to craft delicious bread! ---------------------------- 2> 1. 水果製作酵母液，歐洲小麥麵粉波蘭種 2. 麵種激活用來整麵包及長期保存 3. 了解現代食物和古代發酵嘅食物對身體帶來唔同 1. Fruit Yeast Liquid and European Wheat Flour Poolish 2. Activating and Storing Starter for Bread 3. Modern vs. Ancient Fermented Foods and Their Health Impact" --------------------------- 3> 導師展示如何處理冷藏麵包 預熱及製作零食 為大家準備全自家製嘅麵包及醬料分享美食" Catering and eat, infused Olive oil, Homemade yogurt and kefir spread, Homemade fruit spread. --------------------------- 4> 烤焗 Baking ----------------------------- 帶回家 戰利品 方包半日坊（5小時） 新手友善嘅方包工作坊！學員用1.8公斤麵團（原白、全麥、黑麥、可可），加入洋蔥、朱古力蔓越莓、無花果合桃等餡料，烤4個300克方模同4個150克半圓模麵包，共8個。歡迎自帶食材，簡單易上手！
帶回家：8個麵包（4方模，4半圓模）。
總共麵團：1.8公斤。 5Hours+ Tin Loaf Workshop (5 hours) Beginner-friendly tin loaf workshop! Work with 1.8kg of dough (white, wholemeal, rye, cocoa), adding fillings like onion, chocolate-cranberry, or fig-walnut. Bake four 300g tin loaves and four 150g demi loaves, totaling 8. Bring your own ingredients to customize!
Take Home: 8 loaves (4 tin, 4 demi).
Total Dough: 1.8kg. ----------------------------