黃豆白玉糰子紅豆貝果 | Kinako mochi Red bean Bagel
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$650.00
上課時間:約 3小時
Duration:3 hours
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你知道貝果原來是麵包中的老人家嗎?
相傳是早於16世紀時,貝果是由維也納的烘焙師所創造而來。可是面對著可追溯至公元前的日本傳統白玉,貝果也要恭恭敬敬呢!
今天就讓我們將日本傳統和果子——黃豆粉白玉加進傳統的西式貝果,東西文化的雙重美味得以讓大家一次享受!在課堂上,你將會學習到貝果麵團的製作、如何在貝果包入紅豆蓉及白玉、造形的技巧,以及親手做出有嚼勁的白玉。另外也會跟你分享煮貝果的竅門,讓你也能輕易地在家做出美味的貝果。
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Bagels with cream cheese or salmon are often seen in breakfast table, but definitely not this extraordinary Japanese fusion bagel! 
Each bagel is stuffed with red bean paste and mochi, and covered with the essence of the Japanese palate - kinako powder. In this class, we will make everything together from scratch - kneading the dough, tips on bagel shaping and making our own mochi. 
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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件貝果
6 pcs bagels/ 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
- 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

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