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!!!STAY TUNED!!! 10NOV2024 NEW - Liquid yeast (lievito madre liquido) Pan Dei Re + Pistachio Panettone Course by World Cup Grade Chef Giovanna Chen (Copy) (Copy)

$690.00

 

!!!STAY TUNED!!! 10NOV2024 NEW - Liquid yeast (lievito madre liquido) Pan Dei Re +Pistachio Panettone Course by World Cup Grade Chef Giovanna Chen

Date : 10NOV2024 (Sunday)
Time : 8:30am ~ 6:00pm
Course Fee : S$690
Class Type :
 Hands-on & Demo

 

The yeast has to be renewed three times and the information has to be updated in real time too. Chef Giovanna has brought back the latest information from the Italian liquid yeast master - chef Oscar Pagani, to share with you.

Christmas Panettone made with liquid yeast will be the future trend of Christmas bread, the liquid yeast is kept in the refrigerator and does not need to be renewed every day or three times. It's more easy to do, so it's perfect for bakeries and small studio bakers who want to learn more about natural yeast, it's also easy to use for home bakers.

The one-day class will teach you the whole process of making Christmas bread, how to raise liquid yeast, how to switch from liquid to water-based Pasta Madre, and how to make Christmas bread, how to switch from liquid yeast to stiff Levain.

If you want to learn something, you have to learn from the best, because you can only see far by standing on the shoulders of giants.  (chef Giovanna may not tall but she is the world cup grade master chef~) 


Course Items :

  • Pan Dei Re
    A soft crown with orange candied fruit, dried figs and ginger cubes. The Pan dei Re, is contained in a crown-shaped baking mold with a hole in the center. The traditional panettone dough is enriched with a mix of spices such as cardamom, star anise, and cinnamon that echo Christmas and the East. 
  • Colomba (DEMO)
    Shaped like a dove, is an Easter specialty with a golden-brown crust adorned with almonds and pearl sugar. Its soft, moist interior is perfumed with candied orange peel and zest, offering a citrusy aroma.
  • Pistachio Panettone
    Delectable variation of the classic, infused with the nutty flavour of pistachios. Complemented by a pistachio cream filling, it offers a delightful balance of richness and crunch.

Class Contains :

☑️ How to raise the natural liquid yeast
☑️ Switching from liquid pasta madre to stiff Levain
☑️ The dough fermentation to final baking and packaging.
☑️ Various NG conditions that may have

》液種野酵母聖誕麵包系列專修班《

酵母要三次更新資訊也要即時更新,Giovanna 老師從義大利帶回義大利液種酵母大師Oscar Pagani最新的課程資訊要與大家分享。

液種天然酵母製成的聖誕麵包將會是未來的聖誕麵包趨勢,用冰箱保存液種不用天天續養, 也不用三次更新,作法相對簡單,更適合想要了解天然酵母的麵包店跟個人工作室,甚至在家玩烘焙的媽媽們都能輕鬆使用。

一天的課程教會你做聖誕麵包整個流程,教大家養液種酵母,如何從液種換成水養式硬種,這麼棒的課程錯過了就要再等一年喔!學東西,一定要跟最好的學,因為站在巨人的肩膀上看得才遠。(chef Giovanna 也許個子不高,但她是世界盃等級的大師~)

最具有靈魂的酵母當然要請最有深度的人來教,多位麵包大師都師從Giovanna老師,所以你/妳還有不來參加的理由嗎?會不會你/妳就是下一堂課室裡的那位麵包大師呢?! 

課程品項:
  • Pan Dei Re 國王麵包
    主要是在1月6日天主教的主顯節這天要吃的甜點。特別使用了一些東方的元素:豆蔻、八角、肉桂,在果乾的部分,除了一定要有的糖漬橘丁外,也特別加了薑糖,無花果乾。而紙模的造型就是一頂皇冠!
  • Colomba 復活節麵包(示範)
    它的外形像一只鸽子,是复活节特产,外皮呈金黄色,以杏仁和珍珠糖做点綴。它柔软湿润的内里掺杂着蜜饯橘皮和橘子皮,散发着柑橘的芳香。
  • Pistachio Panettone 開心果聖誕麵包
    在经典的美味上做变化,融入了开心果的坚果风味,再配上开心果奶油馅料,在浓郁和松脆之间取得了令人愉悦的平衡。

課程內容:
☑️ 天然酵母的液種培養
☑️ 液種換成水養式硬種
☑️ 麵團的發酵到最後的烤焙包裝
☑️ 可能產生的各種NG狀況


Venue : Blk 213 Henderson Road, #03-07, Singapore 159553

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