西式糕餅理論及製作

THEORY:-
Hygiene / Safety / Wheat Flour / Other Kinds Of Flour / Cake Faults / Egg / Swissroll Method / Sugar / Sugar Boiling / Fat / Milk / Milk Products / Chocolate and Cocoa / Chocolate Tempering / Puff Pastry and Faults / Baking Time and Temperature / Choux Paste Faults / Aeration / Flavouring / Nuts / Edible Gums

PRACTICE:-

1. Viennese Cookies / Digestive Biscuits
2. Chocolate Muffins / Apple Pie
3. Egg Tarts / Fruit Tarts w/ Pastry Cream
4. Mixed Nuts Cookies / Walnut Slab Cake
5. Swissrolls / Brownie
6. Cheese Mousse Cake / Chocolate Short Paste
7. Chocolate Moulding
8. Chiffon Cake / Fruit Puree Gateaux
9. Sacher Torte / Cream Brulee
10. Fruit Gateaux
11. Black Forest / Isomalt Decoration
12. Marble Cheese Cake / Ginger Snap
13. Chicken Pie / Chocolate Chip Cookies
14. New York Cheese Cake / Choux Paste
15. Prepare Puff Pastry / Black Sesame Cookies
16. Cornish Pastry / Pork Rolls
17. Tiramisu / Swiss Finger
18. Chocolate Triangle Cake / Decorative Paste
19. Mousse Cake w/ Decorative Paste
20. Gingerbread House
21. Chestnut X'mas Log Cake / Chocolate Decoration
22. Prepare Puff Pastry / Hot Chocolate Pudding
23. Napoleon
24. Green Tea and Red Bean Mousse Cake
25. Chocolate Hazelnut Mousse Gateaux

導 師: Louisa Ho
語 言: 廣東話
講 義: 英文
學 費: HK$12,500.00

上課時間:
C11 - MON 17:45 - 21:45 (共100小時)
開班日期: 2012 FEB