活動詳細

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！
 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! ----------------------------- 工作坊內容 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> 水果製作酵母液，歐洲小麥麵粉波蘭種 麵種激活用來整麵包及長期保存 了解現代食物和古代發酵嘅食物對身體帶來唔同 Fruit Yeast Liquid and European Wheat Flour Poolish Activating and Storing Starter for Bread 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. ---------------- "工作坊時間表 下午1時45分：茶點款待，輕鬆聊天，簡單交流。 下午2時：開始麵團切割、初步整形及初次發酵。 下午3時30分：簡介發酵原理，講解長洲老麵種的來源。 下午4時30分：第二次麵團整形，靜待發酵。 下午5時：最終發酵，入爐烘焙，準備醬料食材。 下午6時30分：享用美食，帶走新鮮出爐的麵包。 黃昏7時：活動圓滿結束。 " "Workshop Schedule 1:45 PM: Tea and snacks served, casual chat, and brief introductions. 2:00 PM: Begin dough cutting, initial shaping, and first fermentation. 3:30 PM: Introduction to fermentation principles and origin of Cheung Chau old dough starter. 4:30 PM: Second dough shaping, await fermentation. 5:00 PM: Final proofing, start baking, and prepare sauce ingredients. 6:30 PM: Enjoy the meal and take home freshly baked bread. 7:00 PM: Workshop concludes. " --------------- 帶回家 酸刀半日坊（5小時） 體驗農村風格酸種麵包！喺藤籃發酵，輕手處理2.4公斤原白、全麥、黑麥、可可麵團，每款600克，烤4個麵包。掌握酸種發酵，打造濃郁酸香同鬆軟質感！
帶回家：4個酸種麵包（各600克）。
總共麵團：2.4公斤。 TAKE HOME Sourdough Workshop (5 hours) Discover rustic sourdough! Gently handle 2.4kg of white, wholemeal, rye, and cocoa dough in proofing baskets, baking four 600g loaves. Master sourdough fermentation for tangy flavors and airy textures. Ideal for tradition lovers!
Take Home: 4 sourdough loaves (600g each).
Total Dough: 2.4kg.