巧兒 Ciao Kitchen – 新手不敗！法式人氣甜點專修課

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有時候跟著食譜書上照做也會失敗嗎？

對於烘培手法「乳化」、「打發」、「切拌法」覺得很抽象？

跟著巧兒一步一步分解烘培步驟，搭配烘培科學與原理，釐清觀念奠定你最紮實的基礎，並應用在各種甜點中。

巧兒 Ciao Kitchen – 新手不敗！法式人氣甜點專修課 course with special price just for you:  $1200  $187

巧兒 Ciao Kitchen – 新手不敗！法式人氣甜點專修課

有時候跟著食譜書上照做也會失敗嗎？

對於烘培手法「乳化」、「打發」、「切拌法」覺得很抽象？

跟著巧兒一步一步分解烘培步驟，搭配烘培科學與原理，釐清觀念奠定你最紮實的基礎，並應用在各種甜點中。

收錄五款經典的法式人氣甜點，從美味的常溫點心到組合成完整華麗的蛋糕，

一邊提醒可能失敗的原因，關鍵的技巧，一邊觀看高畫質的影片掌握精準狀態，搭配完整的書面食譜，從五項甜點背後學習各式技巧，讓你從烘培新手畢業，在廚房內得心應手！

這堂特別為烘培新手或是沒有任何烘培基礎設計的法式甜點專修課，要讓每位新手做出五款高人氣的美味法式甜點。

瑪德蓮、費南雪、無花果榛果磅蛋糕、檸檬慕斯蛋糕、歐培拉歌劇院蛋糕

★ 課程特色 ★

○ 12支超高清影片詳細步驟教學影片＆詳細食譜卡

○ 不限次數、時間、地點永久可進入課程觀看學習

○ 影片簡潔切入重點，每支影片皆在10分鐘以內，適合生活忙碌希望利用零碎時間學習的人

○ 以烘培原理科學出發，講解材料特性、溫度、手法、烤培等變因對成品的影響

【新手不敗！法式人氣甜點專修課】 包括：

1. 常溫點心：檸檬薰衣草瑪德蓮 （Lemon Lavender Madeleine)

重點：自製各種風味糖、瑪德蓮做法、確保瑪德蓮凸肚臍的眉眉角角、瑪德蓮如何不沾模、檸檬糖霜

2. 常溫點心：開心果費南雪 (Pistachio Financier)

重點：堅果醬/開心果醬做法、費南雪做法、如何做焦化奶油

3. 常溫點心 : 無花果榛果磅蛋糕 (Fig Hazelnut Pound Cake)

重點：磅蛋糕糖油拌合法、如何做出成功磅蛋糕的關鍵、何謂乳化、酒漬果乾的做法、榛果巧克力淋面

4. 組合甜點：檸檬慕斯蛋糕 (Lemon Mousse Cake)

重點：檸檬餡做法、吉利丁粉用法、慕斯原理、酥脆塔皮做法

5. 組合甜點：歐培拉榛果蛋糕 (Opera Hazelnut Cake)

重點：法式杏仁海綿蛋糕（鳩康地蛋糕體)、義式奶油霜、巧克力甘納許(ganache)、多層次蛋糕

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。

課程大綱

新手不敗！法式人氣甜點專修課
檸檬薰衣草瑪德蓮

自製風味糖 / 防止瑪德蓮沾黏模具方式

瑪德蓮做法

瑪德蓮實驗過程

瑪德蓮食譜卡

開心果費南雪

自製堅果醬：開心果醬

開心果費南雪

開心果費南雪食譜卡

無花果榛果磅蛋糕

無花果榛果磅蛋糕：糖油拌合法 / 乳化作用

榛果巧克力淋面

磅蛋糕食譜卡

檸檬慕斯蛋糕

檸檬餡

萬用甜塔皮做法

覆盆子醬

檸檬慕斯＆組合裝飾

檸檬慕斯蛋糕

歐培拉榛果蛋糕

法式杏仁海綿蛋糕 / 鳩康地蛋糕體

咖啡酒糖液

義式咖啡奶油霜

巧克力甘納許

歐培拉榛果蛋糕組合＆裝飾

榛果歐普拉蛋糕食譜卡

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