瑞典芝士核桃蜂蜜法包 | Baguette with Västerbottensost, Walnuts & Honey
Iris Wong
上課時間：約 3小時
Duration：3 hours
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有誰能抵擋芝士的誘惑呢？這款麵包我們特地用上有「芝士皇帝」之稱的瑞典芝士，除了香氣濃郁外更帶有淡淡的果香，配上清新的蜂蜜，再加上滿滿麥香的法國麵包以及脆脆核桃，面對這種絕妙配搭之下，你絕對會忍不住一口接一口的吃，停不下來！
在課堂上我們也會一起動手做香草芝士抹醬，為麵包帶來與別不同的變化！
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People always said cheese is the solution to all problems, this is especially true when it is västerbottensost - a Swedish cheese crowned as the King of Cheese.
This rich cheese with its own special fruity aroma is a great match with honey, and the roasted walnuts add an extra crunchiness to the baguette. Together with the bread, we will also make a Herb and Cheese spread, because no one ever said “too much cheese”!
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注意事項／Remarks：
*由於水果當造季節不同，導師或會轉換其他水果作為餡料，敬請留意。
*Please note that due to different season, instructor may use other fruit for filling without further notice.
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*因應天氣炎熱，同學可自備冰包。
*Students are welcome to bring their own ice pack.
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*部分程序將會由學員一同製作或由導師示範。
*Particular procedures will be proceeded by participants as team or demonstrated by Instructor
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每班人數：8-10人
8-10 participants
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每位可帶走6件約5“小法包
6 pcs 5" mini baguette/ participant
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包裝盒／Packaging：
為支持環保，希望同學能自備保鮮盒。
Help save the environment, we encourage participants bring along reusable packing box for the finished products.
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Iris Wong
- 放棄安逸穩定的辦公室生活，選擇追尋烘焙夢的90後女生
- 希望可透過分享烘焙的樂趣以及新鮮的麵包為大家帶來幸福
- 畢業於香港RISE烘焙證書課程，師承法國主廚Chef Stéphane Reinat
- 畢業於日本東京藍帶烘焙文憑，師承法國主廚Chef Manuel Robert
- 曾赴台灣向烘焙名師吳克己深造麵包烘焙技巧
- 曾於香港不同著名烘焙店工作
- 2018年開始@hengfookbakery Instagram專頁分享烘焙心得及成果
- 希望可透過分享烘焙的樂趣以及新鮮的麵包為大家帶來幸福
- 畢業於香港RISE烘焙證書課程，師承法國主廚Chef Stéphane Reinat
- 畢業於日本東京藍帶烘焙文憑，師承法國主廚Chef Manuel Robert
- 曾赴台灣向烘焙名師吳克己深造麵包烘焙技巧
- 曾於香港不同著名烘焙店工作
- 2018年開始@hengfookbakery Instagram專頁分享烘焙心得及成果
- Having always harboured a great passion in boulangerie, Iris, a post-90s girl, decided to quit her stable office job in pursuit of her baking dream
- Wishes to share the happiness of baking with all of you in this hustle and bustle
- Graduated from RISE Professional Boulangerie Program
- Graduated from Le Cordon Bleu Tokyo Diploma in Boulangerie
- Worked in different renowned local bakeries
- Started her own Instagram blog @hengfookbakery in 2018 to share her baking journey
- Wishes to share the happiness of baking with all of you in this hustle and bustle
- Graduated from RISE Professional Boulangerie Program
- Graduated from Le Cordon Bleu Tokyo Diploma in Boulangerie
- Worked in different renowned local bakeries
- Started her own Instagram blog @hengfookbakery in 2018 to share her baking journey
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