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燒菓子-平鍋類體驗班 Yakigashi Beginner YKGS00 茶通, 六方燒
平鍋類燒菓子體驗班 Yakigashi Beginner YKGS00
課程內容 Course Detail
集中教授燒物菓子製法、分析日本粉類成份及使用。正宗和菓子專業技法, 由零開始教授煮製餡料、生地等, 分析各項原材料結構及使用技巧，拆解和菓子職人秘訣。
Introducing various types of bake wagashi techniques. Traditional skills of cooking and preparing sweetened paste (an) and different kinds of doughs (kiji) , from scratch to pro.
- 兩款燒菓子皮料餡料電子食譜 e-recipe for ChaTsu (Matcha bun) and Roppoyaki (Cube bun)
茶通:
- 煮製茶通生地 (抹茶外皮)
- 製作北海道小豆餡、胡麻餡
- 傳統包餡手法
- 保濕、減甜注意事項
- 煎製兩款茶通
六方燒:
- 煮製六方燒生地 (外皮)
- 製作北海道小豆餡、白芝麻餡
- 傳統包餡手法
- 六邊煎法、製作兩款六方燒
- 款式及成品數量視乎同學進度而定, 每人8-10件 The design and quantity of finished products depend on the progress of the students, 8-10 pieces per person.
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必須有使用電磁爐、焗爐、打蛋器、等基礎烹飪經驗
MUST have basic cooking experience in induction cooker, oven, egg beating, etc.
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報名前請細閱報名表內所有項目說明及注意事項
適合16歲以上人士報讀
必須有使用電磁爐、焗爐、打蛋、刀切等基礎烹飪經驗 。
6人小班，額滿即止 教室提供精美禮盒供同學帶走成品 。 (如同學自備蛋糕盒, 學費將可扣減$20, 多謝支持環保)
必須自備乾淨小毛巾一條作和菓子塑形用 。 製作極為精細，同學如有需要請佩戴眼鏡 。 報名確認付款後 , 除了因課程取消、8號風球或黑色暴雨警告外, 一律不接受改期或退款 。 圖片只供參考, 每堂調色及款式由導師決定。 學員不論任何理由缺席，將視作放棄學位，不會安排轉班或補課。 教室於課堂開始前10分鐘開放給同學準備。課堂準時開始, 如同學遲到, 課堂內容將不獲補教。 堂上可以拍照，但未獲導師批准請勿錄像、錄音或連拍。 課堂筆記版權受法律保障及歸Gloria’s CakeCraft擁有，請勿上載網絡或轉交他人。 如有任何爭議， Gloria’s CakeCraft保留最終決定。貓貓在場陪同上課
請注意個人衛生- 如同學有流鼻水、咳嗽等傷風感冒症狀, 請於教室內請配帶口罩。
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請勿攜帶外來食物於教室進食
請勿攜帶外來食物於教室進食堂上必需的工具:
- 抹手小毛巾
全手工製造, 非工場倒模
每件菓子均由北海道大手亡白豆、麵粉類、雞蛋、豆類等材料煮製而成。如有食物過感, 敬請自行考量是否適合食用。
保存方法:
- 取餅日起計可於室溫20-23℃可保存4天, 請放置於陰涼乾爽地方, 切勿放置發熱電器附近。
- 如非當天食用, 建議盡快雪藏, 雪櫃4度普通格可存放8-10天。
- 取出回溫後 !!請勿重覆雪藏!! 手工製菓子建議盡快享用。
建議食法:
1) 取餅日室溫食用。
2) 雪櫃取出回溫5分鐘, 焗爐或微波爐加熱。
- This course is only suitable for students who have basic cooking experience in induction cooker, oven, egg beating, knife cutting, etc.
- NO cancellation / refund / reschedule after payment confirmation, except for typhoon signal no.8 or black rainstorm warning signal.
- Small class size of 6 people, first-come-first-served basis.
- After registration is confirmed, no cancellation, rescheduling or refund, except for No. 8 typhoon signal or black rainstorm warning.
- Pictures are for reference ONLY, color and wagashi design varies.
- Apron, ingredients & cake boxes will be provided.
(If students bring their own cake boxes, $20 will be deducted from the tuition. Thank you for supporting environmental protection)
- Please bring your own handkerchief /towel.
- Students who are absent for any reason will be deemed to have given up their degree, and no refund or supplement classes will be arranged.
- Classrooms will be opened 10 minutes before. The class starts on time, class content will not be supplemented to latecomers.
- Pictures are welcomed, but please DO NOT take videos, voice recording or take continuous pictures without the permission of the instructor.
- The copyright of class contents and notes is protected by law and owned by Gloria’s CakeCraft, please do not upload to the Internet or share to others.
- In case of any dispute, Gloria’s CakeCraft reserves the final decision.
- Cats in the house.
Tools required for the class:
- Handkerchief / small towel.
Please pay attention to personal hygiene- If students have cold symptoms such as runny nose or cough, please wear a mask in the classroom.
- Please do not bring outside food into classroom, NO EATING
Please do not bring outside food into classroom, NO EATINGFully handmade, not molded in a factory
Each confectionery is made from Hokkaido white beans, glutinous flour, beans, eggs and other ingredients. If you have any food allergies, please consider whether it is suitable for consumption.
Preserve method:
- Can be stored at room temperature ( 20-23degree) for 4 days from the date of collection. Please store it in a cool and dry place.
- Recommended to store it in the refrigerator as soon as possible at 4 degrees for longer shelf life, up to 8-10 days.
- It is recommended to enjoy the handmade as soon as possible, do not defroze and regfrigerate again.
Recommended eating methods:
1) Freshly enjoy the wagashi after class.
2) Take it out of the refrigerator and let it warm for 5 minutes. Reheat in oven or microwave.
