巧兒 Ciao Kitchen – 學做自己第一個生日蛋糕！專為烘培新手設計法式蛋糕專修課

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自己完成一顆生日蛋糕是一件很幸福，充滿成就感的事。

你想替自己心愛的家人朋友們做出他們獨特的生日蛋糕，獻上祝福嗎？

每次看到蛋糕店陳列出來一顆顆華麗的蛋糕，你都在想自己真的可以做得到嗎？

尤其是烘培新手，或是剛接觸烘培的你，可能覺得一顆夾內餡，又上得了檯面美美的生日蛋糕是一件很艱難的挑戰。

巧兒 Ciao Kitchen – 學做自己第一個生日蛋糕！專為烘培新手設計法式蛋糕專修課 course with special price just for you:  $660  $121

巧兒 Ciao Kitchen – 學做自己第一個生日蛋糕！專為烘培新手設計法式蛋糕專修課

自己完成一顆生日蛋糕是一件很幸福，充滿成就感的事。

你想替自己心愛的家人朋友們做出他們獨特的生日蛋糕，獻上祝福嗎？

每次看到蛋糕店陳列出來一顆顆華麗的蛋糕，你都在想自己真的可以做得到嗎？

尤其是烘培新手，或是剛接觸烘培的你，可能覺得一顆夾內餡，又上得了檯面美美的生日蛋糕是一件很艱難的挑戰。

別擔心，你絕對可以的（拍胸脯），因為我會一步步帶你完成的～

這堂特別為烘培新手或是沒有任何烘培基礎設計的法式蛋糕專修課，要幫你完成做出自己第一個生日蛋糕的願望。

從最基礎的工具機器介紹、三種最常見的生日蛋糕體（海綿/戚風/燙麵戚風）製作，各式餡料製作、如何分切蛋糕、移動蛋糕到鮮奶油裝飾抹面技巧都用高解析度影片忠實完整、不藏私地呈現出來。

法式蛋糕專修課包括：

1. 伯爵奶茶戚風蛋糕

重點：戚風蛋糕、法式蛋白霜、戚風脫模手法、注意事項、茶類甜點配方、卡士達醬

2. 草莓鮮奶油蛋糕（海綿蛋糕）

重點：海綿蛋糕、全蛋法打發、如何切割蛋糕片、水果夾餡、鮮奶油裝飾技巧

3. 蒙布朗圓頂蛋糕（燙麵戚風）

重點：燙麵戚風、燙麵法注意事項、如何烤蛋糕捲、巴伐利亞奶凍餡、半圓形蛋糕造型製作

除了濃縮這幾年我接觸烘培的經驗分享之外，藉由烘培實驗和科學你可以更了解食譜背後設計的原理＆用意。

• 全蛋法 vs. 分蛋法蛋糕差異
• 不同溫度對於蛋白打發影響：常溫蛋白 vs. 冷藏蛋白
• 如何分析蛋糕體配方、如何變化出自己喜歡的口味

另外，我也有準備詳細食譜卡可供下載，方便放在旁邊一邊操作一邊對照唷！

我是巧兒。我不是烘培科班出身，曾經是位新手，所以特別能理解一般新手最容易遇到的困難或對蛋糕的各式各樣疑問，在課程中我盡力將我這幾年所學會的經驗跟技巧與你分享，希望課程能讓你烘培功力快速提升，享受烘培療癒、帶給人幸福的力量。

歡迎預覽下方課程大綱以及觀看免費預覽 影片：蛋白霜實驗：常溫蛋白 vs. 冷藏蛋白差異☟☟

課程大綱

學做自己第一個生日蛋糕！專為烘培新手設計法式蛋糕專修課
Intro: 關於攪拌機使用＆烘培必備工具介紹

哪七種必備的烘培工具＆我的心得分享 (6:21)

伯爵奶茶戚風＆紅茶卡士達醬

伯爵奶茶戚風 (16:35)

紅茶卡士達醬＆蛋糕裝飾 (7:22)

伯爵奶茶戚風＆ 紅茶卡士達食譜卡

草莓鮮奶油蛋糕

濕潤柔軟海綿蛋糕（全蛋法） (11:01)

如何分割平整的蛋糕片，不用任何輔助道具！ (4:31)

基礎鮮奶油裝飾技巧 (20:08)

如何移動裝飾完成的蛋糕 (1:13)

草莓鮮奶油蛋糕食譜卡

蒙布朗圓頂蛋糕

巧克力燙麵戚風蛋糕 (10:02)

蒙布朗蛋糕內餡：栗子巴伐利亞奶凍餡 (4:38)

蒙布朗蛋糕整形：如何做出半圓形造型蛋糕體 (5:31)

蒙布朗圓頂蛋糕裝飾 (4:43)

蒙布朗圓頂蛋糕食譜卡

烘培科學＆實驗

海綿蛋糕全蛋法 vs. 分蛋法差異 (2:10)

蛋白霜實驗：常溫蛋白 vs. 冷藏蛋白差異 (4:33)

蛋糕口味如何做變化？

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學做自己第一個生日蛋糕！專為烘培新手設計法式蛋糕專修課|巧兒 Ciao Kitchen|巧兒 Ciao Kitchen – 學做自己第一個生日蛋糕！專為烘培新手設計法式蛋糕專修課

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