NEW WORLD BREAD MAKING WITH TANGZHONG 1

軟Q湯種麵包基礎課程 一

本课程仅以中文授课  - This course is conducted in Chinese only.

本课程的目的，在于使初学者能了解麵包的製作过程和使用材料的重要性，如何去了解一个配方的百分比，以及任何一个失误会对产品造成的影响，并且透过这些基础理论来学习製作现代潮流的商品

您正在学习

• 了解各种材料的特性，以及对麵包造成的影响 

• 认识麵包的起源和发展变化以及分类 

• 学习製作麵包的流程、步骤和方法 

• 认识搅拌的6种阶段 

• 学习如何将麵团整形成圆形、长条形、椭圆形 

• 了解发酵的3种阶段以及温度和湿度的重 

• 您可以學習6種不同口味和形狀的甜麵包 

带回家部分 

4 pcs x 菠蘿麵包 (Pineapple Bread)

4 pcs x 紅豆麵包 (Red Bean Bread)

4 pcs x 花生夾心麵包 (Peanut Sandwich Bread)              

4 pcs x 椰子奶酥麵包 (Coconut Soufflé Bread)              

4 pcs x 奶油捲麵包 (Cannoli Bread)

4 pcs x 卡士達麵包 (Custard Bread)

时长：2节，每节6小时（不提供午餐）

类型：烘焙特殊动手 

最低年龄：14岁 

将提供设备，工具，配料，围裙和盒 

带一支笔做笔记。参加者可能需要根据班级食谱分组学习 

完成课程后，学生将获得一份荣誉证书

ART OF BREAD MAKING SOURDOUGH 

SkillsFuture claim is only until 30 September 2026

YOU'RE LEARNING HOW TO MAKE 6 TYPES OF BREAD

• Black and White Sesame Bread

• Blue Pea Cheese Bread

• Focaccia Bread

• Beetroot Bread

• Brioche Bread (Pain de Mie)

• Rosemary Tomato Salted Bread

DETAILS

Type : Baking Special Hands-on

Take-Home Portion :

• Black and White Sesame Bread x 1pc
• Blue Pea Cranberry Bread x 1pc
• Focaccia Bread x 1pc
• Beetroot Walnut Bread x 1pc
• Brioche Bread (Pain de Mie) x 2pcs
• Rosemary Tomato Salted Bread x 2pcs

Minimum age: 14 years old

All classes will be conducted in English.

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Students will receive a certificate of merit upon completion of the course.

ART OF BREAD MAKING SOURDOUGH 

SkillsFuture claim is only until 30 September 2026

YOU'RE LEARNING HOW TO MAKE 6 TYPES OF BREAD

• Black and White Sesame Bread

• Blue Pea Cheese Bread

• Focaccia Bread

• Beetroot Bread

• Brioche Bread (Pain de Mie)

• Rosemary Tomato Salted Bread

DETAILS

Duration : 2 days (11am-5pm) per day

Type : Baking Special Hands-on

Take-Home Portion :

• Black and White Sesame Bread x 1pc
• Blue Pea Cranberry Bread x 1pc
• Focaccia Bread x 1pc
• Beetroot Walnut Bread x 1pc
• Brioche Bread (Pain de Mie) x 2pcs
• Rosemary Tomato Salted Bread x 2pcs

Minimum age: 14 years old

All classes will be conducted in English.

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Students will receive a certificate of merit upon completion of the course.

FRENCH PASTRY 101 - TARTS

SkillsFuture claim is only until 30 September 2026

Students will learn how to make from scratch 3 types of tart dough :

-  Pate Sucreé

-  Pate Sableé 

-  Pate Briseé

Students will also create using these doughs, 5 kinds of sweet tarts and 1 savoury tart :

 1. Tarte Bourdaloue

 2. Tarte au Citron

3. Mont Blanc Tart

4. Linzer Torte

5. Dark Chocolate Tart

6. Mushroom Quiche

Day 1 

Introduction of course. The theory behind the 3 different types of dough is to be taught.

Students will learn how to prepare 3 types of tart doughs from scratch and make 6 variations of tarts.

• Hand Mixing of 3 different doughs. 

• Rolling out of the 3 doughs. 

• Lining of doughs in tart rings. 

• Chilling of lined tart doughs.

• Baking of tarts.

• Clean down 

Day 2 

• Theory explanation of the types of tarts and fillings to be made. 

• Baking and lining of the Linzer torte 

• Making and filling the dark chocolate tart 

• Making and filling the lemon tart 

• Making and filling the Mont Blanc Tart 

• Making and filling Mushroom & Cheese Quiche 

• Making and filling of Tarte Bourdaloue

Take-Home Portion: 

1 pc x 15 cm Linzer torte

4 pcs x 7 cm dark chocolate tart  

4 pcs x 7 cm lemon curd meringue tart

4 pcs x 7cm Japanese sweet potato Mont Blanc tart 

1 pc x 15 cm Mushroom Quiche      

4 pcs x 7 cm Tarte Bourdaloue

Note:

• Lunch is not provided in the class, please have an early lunch/brunch.

• The baking studio is cold, please bring an outer layer or long pants. 

• Please bring your own thermal carriers, you need to use these when you bring back your baked tarts at home, to keep them fresh. 

DETAILS

Type: Baking Special Hands-on

Minimum age: 14 years old

All classes will be conducted in English.

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Students will receive a certificate of merit upon completion of the course.