SAAC Trading
!!!STAY TUNE!!! OCT2024 Bagel Dough & BR Dough Elective Course by Taiwanese Master Chef Katsumi Wu (吳克己師傅)
$450.00
***OCT2024***
Bake with Taiwanese Master Chef Katsumi Wu（吳克己師傅）
Bake with Taiwanese Master Chef Katsumi Wu（吳克己師傅）
Bagel Dough & BR Dough Elective Course
Date : OCT 2024
Time : 9am ~ 5pm
Class Type : Hands-on
Course items and content will explore:
- How to knead the dough?
- How to make bagels suitable for Asian taste?
- How to make bagels into frozen dough?
- How to make salted croissants for refrigerated fermentation?
- How to make more taste changes with bagels and salted croissants?
- How to make salted croissants more crispy?
- How to make the two types of fillings, taste suitable for all ages
- Strawberry Cream Cheese Bagel
- Earl Grey Lychee Bagel
- Flaming Cheese Salted Bagel
- Potato Mustard Sausage Bread
- Tomato Tuna Cheese bun
- Classic Butter Roll
Chef Background :
Well-known Taiwan Baking Master Chef & Best-selling author Chef Katsumi, he is the founder of the Boulangerie-K and he own a bakery shop - Boulangerie Anthonys in Chungli City Taiwan,
https://www.facebook.com/
https://www.facebook.com/pg/Boulangerie-K-968305639931111/photos/?ref=page_internal
Chef Katsumi is one of the top baking teacher in Taiwan, HongKong, China and Singapore, he has been the Taiwan endorser of the Bosch Oven, Lescure Butter, Taiwan Uni-Flour. He has been worked as master chef in Taiwan famous bakery shop Taipei - Un Jour A Paris, Kaoshung - Shakespeare, Kaoshung Johan Paris before he own his bakery shop. Also a visiting Professor in National Kaohsiung University of Hospitality and Tourism.
Chef Katsumi is one of the top baking teacher in Taiwan, HongKong, China and Singapore, he has been the Taiwan endorser of the Bosch Oven, Lescure Butter, Taiwan Uni-Flour. He has been worked as master chef in Taiwan famous bakery shop Taipei - Un Jour A Paris, Kaoshung - Shakespeare, Kaoshung Johan Paris before he own his bakery shop. Also a visiting Professor in National Kaohsiung University of Hospitality and Tourism.
In 2016, Chef Katsumi were been interviewed by media, regarding he went to a typhoon affected tribes, to be a volunteer instructor and taught those natives how to use the nature ingredients for baking to restore their livelihoods.
吳克己/麵包職人
現職
國立高雄餐旅烘焙管理系畢業，現經營桃園中壢「安德尼斯烘焙坊」。曾赴日本與法國進修專攻麵包技術，對麵包製作的投入程度可以「一生懸命」來形容的克己老師，希望每一位對烘焙有興趣的讀者都能從這本書中啟發出自己的麵包魂。
著作
《安德尼斯烘焙訪的祕密》、《Chef手感烘焙》、《職人手感吐司》、《Chef手感烘焙2》、《小家庭麵包：30天幸福日常提案》、《東京巷弄麵包》、《白神小玉酵母 輕鬆烤出柔軟麵包》
Class Type :
Maximum of 16 participants.
The class will be conducted in Mandarin, and the English recipes provided.
Demonstration by Chef & participants followed by hands-on session
Venue :
