!!!STAY TUNED!!! 21JULY2024 The 柳川や The Most Special Fruit Toast Course - TW Chef Eric Lin (艾力克師傅)
The 柳川や Prosperous Commodity Course with TW Chef Eric Lin (艾力克師傅)
Date : 21 July 2024 (Sun)
Time : 9:00am - 4:30pm
Course Method : Interactive demonstration & hands-on class
Venue : Blk 213 Henderson Road, #03-07, Singapore 159553
The Most Special Toast Course in 2024
We all know that the process of cultivating fruit yeast requires more time, and it is also easy to accidentally occur mold problems, this time chef Eric will share with you, a new way to cultivate fruit yeast, do not have to keep 5-7 days, do not have to worry about mold problems, only need to cultivate to the next day can be used, and can be used with the fruits you want to taste to cultivate. Of course, chef Eric will also share with you in the class the types of fruits that are easy to fail, so that you can avoid stepping on mines and failures when you make them at home.
In this class, we will produce three kinds of toast and cultivate three different fruit yeast, #The Dragon Fruit Strawberry Toast, #The Banana Chocolate Toast, #The Lemon Lime Orange Orange Diced Toast, and each student will bring home one of each of the three kinds of toast he or she has made. 2024 Let's learn how to make different kinds of toast together.
There will be a demonstration of strawberry soufflé recipe, and each student will bring back a slice of strawberry soufflé. Also upon chef Eric's request, we will also make a durian toast for everyone to enjoy (except me~🫢).
Class Items:
#Dragon Fruit Strawberry Toast
#Lemon & Orange Diced Toast
#Banana chocolate toast
《最特別的~水果吐司》
不用養5-7天不用擔心發霉問題
製作三種口味吐司培養三種不同的水果菌種
每位同學會帶回：自己製作的三種吐司各一條
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…
https://www.facebook.com/%E6%9F%B3%E5%B7%9D-%E3%82%84-1255752041133630
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
