明太子粟米牛奶吐司 | Mentaiko & Sweet Corn Pan de Mie
明太子粟米牛奶吐司 | Mentaiko & Sweet Corn Pan de Mie 明太子粟米牛奶吐司 | Mentaiko & Sweet Corn Pan de Mie
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$700.00
上課時間:約 3 - 3.5小時
Duration:3 - 3.5hours
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軟綿綿的白雲、微咸的海風,仍嫌單調便可加點鮮甜的粟米~~~
搞甚麼?!
這次 Iris 帶來了明太子粟米牛奶吐司課程,讓大家能將它們一一化成鬆軟滋味的麵包放進口中~
本課程你們能掌握如何滴水不用便可輕易造出鬆軟麵包的技巧。只要在攪拌麵團的時候下點心思,就能得到化口性極佳的吐司了!用上迷你可愛模具,在軟綿綿的麵團捲入特調的明太子醬,鹹甜間的味覺碰撞絕對能讓你不能自拔,一口接一口!
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Who is also a big fan of Japanese izakaya bars? Grilled mentaiko is always on Iris’ must-order list!
So this time she is incorporating mentaiko in her soft and rich Pan de Mie dough, together with sweet corn, to create a balanced taste.
With her special recipe and secret mixing technique, you can easily create your own soft loaf - perfect for every occasion!
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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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每位可帶走兩條長約24CM的迷你吐司
2 loaves of mini toast (24cm) / 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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