New World Bread Making with Tangzhong

本课程的目的,在于使初学者能了解麵包的製作过程和使用材料的重要性,如何去了解一个配方的百分比,以及任何一个失误会对产品造成的影响,并且透过这些基础理论来学习製作现代潮流的商品

The purpose of this course is to enable beginners to understand the importance of the bread making process and the materials used, how to understand the percentages of a recipe, and the impact of any mistake on the product, and learn to make modern trendy baked bread!

本课程仅以中文授课。

This course is taught in Chinese only.

YOU'RE LEARNING:

1.了解各种材料的特性,以及对麵包造成的影响

2. 认识麵包的起源和发展变化以及分类

3.学习製作麵包的流程、步骤和方法

4.认识搅拌的6种阶段

5.学习如何将麵团整形成圆形、长条形、椭圆形

6.了解发酵的3种阶段以及温度和湿度的重

1. Understand the characteristics of various materials and their impact on bread.

2. Recognize the origin and development of bread and its classifications.

3. Learn the process, steps and methods of making bread.

4. Recognize the six stages of mixing.

5. Learn how to shape dough into round, long, oval shapes.

6. Understand the three stages of fermentation and the importance of temperature and humidity.

DETAILS

Session: 2-days session,  20th and 21st March

Duration: 2 sessions of 6 hours each (lunch not provided)

Type: Baking Special Hands-on

Minimum age: 14 years old

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe. 

Students will receive a certificate of merit upon completion of the course. 

TERMS AND CONDITIONS

Only paid and registered participants may join the class.

The class starts on time. If the class has already started for 20 mins or more, latecomers will not be admitted to the class. No refunds will be given.

All remaining ingredients and tools are to remain in the baking studio.

Participants are required to wash up during and after class. General housekeeping is expected of each participant.

General social etiquette and decorum during class are expected from each participant.

Are Bookings Refundable?

All confirmed bookings are non-refundable. You may transfer to another class that is occurring within 30 days from the original class or send a replacement participant.

To send a replacement participant, please inform customer service at least 24 hours before class via email.

To transfer to another class, please contact customer service at least 24 hours before the start of class. e.g. class starts 9.30am on Tuesday, please email in by 9am on Monday. Availability of class to be transferred to is subject to the final decision of RedMan Baking Studio.

For weekend classes, please inform customer service of your intentions by Friday at 5pm.

No refunds will be given for unattended classes.

Click on this link to contact customer service: https://www.redmanshop.com/contact-us

Class Cancellations

Classes may be cancelled before or on class day if the instructor is unwell.

In the event that class is cancelled, an email will be sent to inform of the cancellation. A full refund will be given.

Chef Kevin

毕业于台湾的烘焙专科学校,拥有五年的专业知识基础及22年的实际操作经验,除了曾在台湾各大5星级饭店与国际品牌的面包店工作之外,还到过香港、日本、新加波、美国、中国、印尼等各地方工作,同时也兼任香港烘焙班及学校的授课讲师和面包顾问,于2014年出版了「来自星国的55种面包」一书,更在2016年参与在新加坡所举办的烘焙比赛荣获冠军,如今他将会把自己的所学的知识及技术传授给所有对烘焙有兴趣的学生!

Baking Special Hands-on

0320 Bread Making with Tangzhong

monetization_on  Intermediate place Sims Lane Studio
  Public
  Select Class 
 

New World Bread Making with Tangzhong

本课程的目的,在于使初学者能了解麵包的製作过程和使用材料的重要性,如何去了解一个配方的百分比,以及任何一个失误会对产品造成的影响,并且透过这些基础理论来学习製作现代潮流的商品

The purpose of this course is to enable beginners to understand the importance of the bread making process and the materials used, how to understand the percentages of a recipe, and the impact of any mistake on the product, and learn to make modern trendy baked bread!

本课程仅以中文授课。

This course is taught in Chinese only.

YOU'RE LEARNING:

1.了解各种材料的特性,以及对麵包造成的影响

2. 认识麵包的起源和发展变化以及分类

3.学习製作麵包的流程、步骤和方法

4.认识搅拌的6种阶段

5.学习如何将麵团整形成圆形、长条形、椭圆形

6.了解发酵的3种阶段以及温度和湿度的重

1. Understand the characteristics of various materials and their impact on bread.

2. Recognize the origin and development of bread and its classifications.

3. Learn the process, steps and methods of making bread.

4. Recognize the six stages of mixing.

5. Learn how to shape dough into round, long, oval shapes.

6. Understand the three stages of fermentation and the importance of temperature and humidity.

DETAILS

Session: 2-days session,  20th and 21st March

Duration: 2 sessions of 6 hours each (lunch not provided)

Type: Baking Special Hands-on

Minimum age: 14 years old

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe. 

Students will receive a certificate of merit upon completion of the course. 

TERMS AND CONDITIONS

Only paid and registered participants may join the class.

The class starts on time. If the class has already started for 20 mins or more, latecomers will not be admitted to the class. No refunds will be given.

All remaining ingredients and tools are to remain in the baking studio.

Participants are required to wash up during and after class. General housekeeping is expected of each participant.

General social etiquette and decorum during class are expected from each participant.

Are Bookings Refundable?

All confirmed bookings are non-refundable. You may transfer to another class that is occurring within 30 days from the original class or send a replacement participant.

To send a replacement participant, please inform customer service at least 24 hours before class via email.

To transfer to another class, please contact customer service at least 24 hours before the start of class. e.g. class starts 9.30am on Tuesday, please email in by 9am on Monday. Availability of class to be transferred to is subject to the final decision of RedMan Baking Studio.

For weekend classes, please inform customer service of your intentions by Friday at 5pm.

No refunds will be given for unattended classes.

Click on this link to contact customer service: https://www.redmanshop.com/contact-us

Class Cancellations

Classes may be cancelled before or on class day if the instructor is unwell.

In the event that class is cancelled, an email will be sent to inform of the cancellation. A full refund will be given.

Chef Kevin

毕业于台湾的烘焙专科学校,拥有五年的专业知识基础及22年的实际操作经验,除了曾在台湾各大5星级饭店与国际品牌的面包店工作之外,还到过香港、日本、新加波、美国、中国、印尼等各地方工作,同时也兼任香港烘焙班及学校的授课讲师和面包顾问,于2014年出版了「来自星国的55种面包」一书,更在2016年参与在新加坡所举办的烘焙比赛荣获冠军,如今他将会把自己的所学的知识及技术传授给所有对烘焙有兴趣的学生!

Upcoming Classes

20 First Session 20 Other Session(s) 20 Other Available Dates

Dates not available?
Let us know!
Dates not available?
Let us know!

Upcoming Classes


Customer Reviews

Average Rating:   0.00