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!!!STAY TUNED!!! 20JULY2024 The 柳川や New Hot-Selling Products Course - TW Chef Eric Lin (艾力克師傅)


The 柳川や New Hot-Selling Products Course with TW Chef Eric Lin (艾力克師傅)

Date : 20 July 2024 (sat)
Time : 9:00am - 4:30pm
Course Method : Interactive demonstration & hands-on class 
Venue : Blk 213 Henderson Road, #03-07, Singapore 159553

2024 is the year of puff pastry~
This year, 柳川や chef Eric has prepared a new puff pastry class that is still "delicious, easy to make, and easy to produce" for all of us.

Whether you want to make puff pastry on order or just for your family & friends, as long as you have an oven, refrigerator, air conditioner, and mixer, you can make 柳川や's new product of the year 2024, the "Crisp Wave Roll".

This class will teach you how to make crispy roll that even stay at room temperature for a month, and of course, extend the product to include the Strawberry Crispy Pretzel.

I think the most special thing about this class is that it also shares the recipe for Strawberry Mille Feuille, and will teach you how to mass-produce it and how to change the flavors, so there's definitely not just one way to do it, and it's a course for earning money.

After the King's Egg Tart in 2023, the new recipe in 2024, the Crispy Wave Roll is no longer using the King's recipe. Chef Eric spent 3 months to test many kinds of dough for the satisfactory dough, and finally presented everyone with a perfect recipe that can be kept at room temperature and crispy for a month, including the way of wrapping the sugar was also tested for three months.

2022 Chef Eric's "5hrs King's Pie Craze".
2023 Chef Eric's "King's Egg Tart".
2024 Chef Eric's "Crispy Wave Roll", why don't you follow this wave? 

  • Strawberry Crispy Pretzel
  • Strawberry Mille Feuille 
  • Crispy Wave Roll
  • Cheesy German Sausage Pie 

    今年,柳川や主厨Eric为大家准备了全新的酥皮课程,依然是 "好吃、好做、好生產"。无论你是接单生產,还是只为家人和朋友制作,只要你有烤箱、冰箱、空调和搅拌机,就能做出柳川や 2024 年的新产品--"脆波卷"。


    继 2023 年的国王蛋挞之后,2024 年的新配方脆波卷不再使用国王配方。为了得到满意的面团,Eric大厨花了3个月的时间,试验了很多种面团,最终给大家呈现了一个可以在常温下酥脆保存一个月的完美配方,包括包糖的方式也试验了3个月。

    2022 Eric 厨师的 "5 小时国王派热潮"。
    2023 Eric 厨师的 "国王蛋挞"。
    2024 Eric 厨师的 "脆皮波浪卷",你为什么不跟着这股浪潮走呢?

    Description : 
    Taiwan Chef - Eric Lin(艾力克)
    In 2017, Chef Eric Lin founded 【柳川 や】a bakery hidden in the alleys of the West District of Taiwan Taichung City, but there are always long queues of customers. The store's signature "Hoshino Polo Bun" is baked with "Hoshino Natural Yeast" and "Auburn Flour" to make it crispy on the outside and soft on the inside, and his bakery is the very first Taiwan bakery that uses Hoshino natural yeast throughout the store.

    In 2021, Chef Eric published 【柳川 や波羅,星野酵母的熟成美味】, in 2022【柳川や吐司!隔夜酵種的完美烘焙: 排隊名店師傅艾力克的職人吐司書】, it is the first recipe book that uses Hoshino natural yeast in an all-round way by a Taiwanese chef in Taiwan. Also his bakery achieved a record of daily sales of 2,000 Hoshino polo bun, & Famous IG check-in store with 10-month continuous daily queuing record.

    Signature products:
    Hoshino Polo Bun, Lava Salted egg Custard Pastry, galette des Rois, viennoiserie series breads…

    Industry experience:

    美香齋烘焙坊/朋廚烘培坊/山琳有限公司產品代言人/日本星野酵母研習/日本奧本製粉研習/日本鳥越製 粉研習/CCFM sheeter demo in Taipei In’l Bakery Show Teaching experience: 橙品手作/禾沐生活學苑/36號烘焙廚藝/烘焙灶咖動手做甜點/朵雲烘焙廚坊/Amber 手造/ Happi2gather Ltd. (HK)/Cebu Cardinal Bakeshop (Philippine)/Casamiel Bakery (China) / Heavenly Sweet Academy (Indonesia) / Trio Baking and Culinary Centre (Malaysia) / Grain Baker/s Kitchen (Thailand) 

    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 :

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