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2023 The Variations of French Dough by TW Million Chef Chiu, Chih-Wei(百万技师-邱智偉師傅)


The Variations of French Dough (T45/T55) by TW Million Chef Chiu, Chih-Wei (百万技师-邱智偉師傅)

Date : 2023 (Saturday) 
Time : 9am - 5pm 
Class Type : Hands-on & Demonstration 

Traditional French Baguette 
French baguette made from a two-hundred-year-old flour mill company which is aged at low temperature to show its flavor and sweetness

Hand-rolled Russian Bread
This bread has a long history in Taiwan. It is specially presented with French flour, and the method of using overnight milk dough to increase the milky flavor.

Tiger Crown
Use the old dough method to make light sourdough bread with overnight French dough, the bread can use for sandwiches and appetizers

Zebra Toast
Use Turmeric powder and Charcoal powder to make a healthy and beautiful zebra toast

》》Extra Item《《
Chocolate France
Use the easiest way to make French bread, just use the steel pot at home and add some tips to make the most orthodox and very French bread.

使用有兩百年歷史的粉廠做的法國麵包 使用低溫熟成更能顯現出其風味跟甘甜味
手捍法羅宋 這一款麵包是在台灣有很長的歷史 特意用法國麵粉來呈現 再利用隔夜牛奶中種法增加奶香味
使用老麵法 拿隔夜冷藏法國的麵團 來做出淡淡的酸麵包 可用來作三明治和餐前麵包
利用薑黃粉跟竹炭粉 來做一個既養生又有美感的斑馬吐司
百万技师-邱智偉師傅要來教大家 最簡單的法國麵包做法 善用家中鋼盆 加上一些小技巧就能做出 最正統而且非常的法國麵包。



Chef Chiu, Chih-Wei
Professional baker
baker and lecturer

Fush - The baking technician of French MOULINS VIRON Flour
World-renowned French flour viron - brand ambassador in Asia
Wu BaoChun Bakery
Master Cao's Bakery
Director of Kaohsiung Wu Bao Hao Bakery
First-phase overseas student of the Japanese TORIGOE Flour 

邱智偉 師傅 經歷
世界知名法國粉 viron 亞洲區代言人/烘焙技師

Class Type : 

Maximum of 18 participants.
The class will be conducted in Mandarin, and the English recipes provided.
Demonstration by Chef & participants followed by hands-on session.
*Do note that this course is not redeemable with SkillsFuture Credit.

Venue :
Creative Culinaire The School and Caffe Pralet
17 Eng Hoon St, #01-03/04
Eng Hoon Mansions
Singapore 169767 

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