18/04/2026
✨ Day 1 蒸吐司课程
Date : 6 Jun Sat
🕘 9:00AM – 3:00PM
✨ 蒸生吐司（基础款）
🌹 玫瑰奶酥
🌶 藤椒鸡肉
🍵 新款：抹茶爆浆
🥖 课程内容包括：
✔ 蒸面包基础理论（发酵原理 + 结构解析）
✔ 在家轻松制作蒸面包的方法
（无需发酵箱 / 蒸箱，也能成功）
✔ 种面制作技巧（提升风味与稳定性）
✔ 正确打面手法 + 面团筋度判断（关键重点）
✔ 发酵控制（时间 / 温度 / 状态判断）
✔ 手作整形技巧（打造松软细腻结构）
✔ 馅料制作与搭配技巧
✔ 成品保存方式（延长松软口感）
✨ Day 1 Steamed Toast Course
Date 6 Jun Sat
🕘 9:00AM – 3:00PM
✨ Steamed Shokupan (Classic)
🌹 Rose Milk Butter
🌶 Vine Pepper Chicken
🍵 New: Matcha Lava
🥖 What you’ll learn:
✔ Fundamentals of steamed bread (fermentation & structure)
✔ How to easily make steamed bread at home
(no proofer / no steamer required)
✔ Pre-ferment (starter dough) techniques for better flavor & stability
✔ Proper mixing techniques & gluten development (key focus)
✔ Fermentation control (time, temperature & dough condition)
✔ Shaping techniques for soft & airy texture
✔ Filling preparation & flavor pairing
✔ Storage methods to maintain softness
✨ Day 2 植物酵液蒸吐司
Date : 7 June Sun
🕘 9:00AM – 3:00PM
🥖 课程内容包括：
✔ 天然酵液基础原理（从0认识发酵）
✔ 如何培养 & 喂养酵液（稳定又好用）
✔ 酵液状态判断（新手最关键！）
🌱 课程特色：
✨ 无蛋 · 无奶 · 无油 · 低糖配方
✨ 更轻盈、更好消化
✨ 适合在家制作 / 创业售卖
✨ 一次学会，可延伸多种口味
🌸 课程将学习的酵液种类：
✔ 玫瑰酵液 🌹 – 自带淡雅花香，风味细腻高级
✔ 洋葱酵液 🧅 – 天然回甘，层次丰富带微甜
✔ 斑斓酵液 🌿 – 清香独特，本地人气风味
不同酵液会带出完全不一样的香气、风味与口感结构，
让你的蒸吐司不只是松软，更有记忆点✨
✨ Day 2 Plant Based Yeast Water Steamed Toast Course
Date : 7 Jun Sun
🕘 9:00AM – 3:00PM
🥖 What you’ll learn:
✔ Fundamentals of natural starter, How to build & feed your starter from scratch
✔ How to identify a healthy, active starter
🌱 Why this class is different:
✨ No egg · No dairy · No oil · Low sugar
🌸 3 Signature Natural Starters You’ll Master:
✔ Rose 🌹 – light floral aroma, elegant and unique
✔ Onion 🧅 – naturally sweet, deep umami flavor
✔ Pandan 🌿 – fragrant, local favorite taste
Dm0102264883 for Registration
Limited seats
